Preheat the oven to 350°F (175°C).

Cube the French bread into 1-inch pieces. In a small bowl, melt the butter and mix in the minced garlic, then coat the bread cubes. Spread them on a baking sheet.

Bake the bread cubes for about 15 minutes, or until golden brown and crispy.

Sauté onions in a large pot over medium-high heat with olive oil, thyme, bay leaves, salt, and black pepper for 7-8 minutes until lightly browned.

Add more minced garlic and sauté briefly, then pour in the chicken broth and bring to a boil. Reduce to a simmer for 15 minutes, removing bay leaves afterward.

Stir in cubed French bread and heavy cream, allowing the bread to absorb the broth for about 5 minutes.

Blend the mixture with an immersion blender until smooth, adding grated Parmesan cheese just before serving.