Peel onions and cut them into rings. Cut bacon into strips. Heat oil. Leave the bacon in it until crispy. Take out and drain on kitchen paper.
Steam onions in bacon fat until translucent. Wash the fresh thyme and remove the leaves. Add thyme to the onions and fry briefly. Deglaze with broth and simmer for about 10 minutes. In the meantime clean and wash the spring onions and cut them diagonally into small rings. Sprinkle baguette slices with cheese and bake under the hot grill until golden brown. After 8 minutes, add the spring onions to the broth and cook. Season soup with salt and pepper. Place baguette slices on the soup.
In the meantime clean and wash the spring onions and cut them diagonally into small rings. Sprinkle baguette slices with cheese and bake under the hot grill until golden brown. After 8 minutes, add the spring onions to the broth and cook. Season soup with salt and pepper. Place baguette slices on the soup. Sprinkle with bacon