Place the baguette slices on a baking sheet and toast them under the broiler until golden brown, about 1-2 minutes per side.
Sprinkle grated Gruyère cheese over each baguette slice and broil until the cheese is melted and bubbly.
Serve the Soup:
Remove the bay leaf from the soup.
Ladle the hot soup into oven-safe bowls, place one or two cheesy baguette slices on top, and, if desired, sprinkle extra cheese.
Broil the soup bowls in the oven for 3-4 minutes until the cheese is bubbly and golden brown.
Enjoy:
Carefully remove the bowls from the oven, let them cool slightly, and enjoy this classic French delight!
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