Peel and thinly slice the onions and garlic. Place the butter, thyme and bayleaf sauté in a large pan for 15-20 minutes, until brown. Stir well before adding in the brandy. Bring to the boil and simmer for about 10 minutes. Toast the bread and top with the grated cheese and place under the grill until the cheese is melted. Season the soup with salt and pepper. With the soup still in the pan, top with the sliced bread and a sprinkling of cheese. Place under the grill until it turns brown and the cheese has melted. Scatter with fresh chopped parsley and serve from the pan at the table.