Rich Onion and Almond Soup

Heat the olive oil in a soup pot over medium heat.
Add the sliced onions and cook, stirring, until wilted but not browned, about 7 minutes.
Add the broth, white wine, bay leaf, parsley, salt, and pepper to the pot.
Reduce the heat to low, cover, and simmer for 30 minutes or until blended.
Place the blanched almonds in a food processor or blender and process until finely chopped (but not a paste).
With the motor running, gradually add ½ cup of the broth and process until the liquid is milky white and no pieces remain.
Pass through a fine-mesh strainer.
(If a lot of almond remains in the strainer, return to the processor with a little broth and process again.
) Discard the solids.
Return the almond liquid to the pot and add the ground cumin.
Cover and simmer over low heat for 30 minutes more to let the flavors meld.
Place a broiler rack about 3 inches from the heat source and preheat the broiler.
Transfer the soup to a shallow earthenware casserole dish or 6 individual shallow ovenproof bowls.
Arrange the toasted bread slices on top of the soup and sprinkle with the grated Parmesan cheese.
Broil until the bread and cheese are golden, 3 to 5 minutes, being careful not to let it burn.
Sprinkle with the sliced toasted almonds and serve hot.