Peel the onion and cut it into thin half-rings. Melt the butter and honey in the same deep saucepan where the soup will be boiled. Put onion and over low heat, stirring occasionally, cook until soft and caramelized for about 20 minutes.

Cut the mushrooms into slices, chop the garlic. Add mushrooms, garlic, thyme and sage to the onion, cook over medium heat for 5 minutes. Pour in the wine and evaporate it in half. Pour in broth, soy sauce and bay fox. Bring to a boil, cover and cook the soup for 15 minutes. Pour cream into the soup, bring to a boil over low heat. Season with salt and pepper and remove from heat.

Grate the cheese. Place baguette slices on a baking sheet lined with parchment and sprinkle with cheese. Bake under the oven grill for a few minutes to melt and brown the cheese. Serve cheese croutons with soup.