Ingredients 

• 2 tablespoons olive oil
• 2 cups sliced onions
• 1/3 cup peeled garlic cloves , (about 12-14)
• 2 bay leaves
• 2 1/2 teaspoons salt
• 6 turns fresh black pepper
• 2 quarts chicken stock
• 1 tablespoon each of fresh chopped basil and coriander
• 2 cups diced day old bread
• 1/2 cup heavy cream (malai)
• 1/2 cup grated cheese
• 1 tablespoon finely chopped parsley

• In a soup pot, heat the olive oil. 
• When the oil is hot, add onions, garlic cloves, and bay leaves. 
• Season with salt & pepper. 
• Saute the onion mixture until the onions are caramalized, about 7 minutes.
• Stir the stock, minced garlic, basil and thyme. 
• Bring the liquid upto a boil. Reduce to a simmer for 40 minutes. 
• Turn the heat up and wisk in the bread and cream. 
• Continue whisking until the bread has dissolved into soup for about 10 minutes. 
• With a hand-held blender, puree the soup until smooth. 
• Whisk in cheese and parsley. 
• Season with salt and pepper.