Sauté onions in the butter in large saucepan. Sprinkle sugar over onions as they begin to cook – cook until onions are getting fairly tender.
Add all seasonings, stir.
Add broth/consommé. Simmer slowly for at least 45 minutes.
Rub bread slices with a
cut garlic clove. Toast bread lightly under broiler.
Ladle soup
into ovenproof bowls.
Top each bowl with a slice of the toasted bread.
Lay a slice of cheese on top of the bread.
Place bowls on cookie sheet and run under
broiler (or just bake in oven) until cheese is melted and bubbling.
Serve immediately.