Cook onions and garlic in butter until the onions are tender.
Add water & bouillion, simmer over medium heat for 30 minutes.
Slice french bread about 1/2 in thick and toast in oven or toaster oven until good and dry. (avoid burning)
Ladel hot soup into oven safe bowls or crocks, float bread on top of soup and cover with cheese slices.
place crocks on a cookie sheet and place under broiler in oven to melt cheese.
Serve immediately. ENJOY!
