Slice onions very thinly and mince the garlic. Toast the baguette slices and set aside.
In a saucepan, cook the garlic with some butter until fragrant. Then add the onions slices and saute on high heat until it takes on a nice light brown color.
Turn the heat to low and continue to cook for 20 minutes or until onions are very soft.
Add water and half a bouillon cube and simmer for 10 minutes. Add salt and pepper to taste.
Pour the soup into oven-safe bowls. Top off the soups with 2 baguette slices each and shredded cheese.
Bake for 10 minutes at 425 degrees F. Sprinkle on some dried parsley for color and flavor.