French Onion Soup

This has got to be one of the easiest soup recipes to make. Its best if you use a beef stock, but not all of us have that kind of time on our hands. I still find it tasty the way I make it, which I think I stumbled upon this in a food and wine magazine last winter, and now I find myself cooking this up all the time. I really love how thick and rich this turns out to be. It truly hits the spot. This is enough to feed two people, I'd suggest maybe serving with a light salad on the side.
Here is what you'll need:
3 yellow onions sliced length wise
5-6 cups beef broth
1 tablespoon of beef bouillon
1/4 cup rough chopped parsley
1 1/2 cup grated greyer cheese
2-4 slices of thick rustic bread (depending on size)
3 tablespoons of unsalted butter
1 tablespoon sugar
1 minced garlic clove

Turn your oven to broil, if you have a temp option for the broiler setting, set to low.

In a large medium heated non stick pan, add your butter. Spread evenly over the pan, then toss in the onions and garlic, allowing to saute until the onions are very soft and translucent. This could take at least up to 10 minutes. You really want the onions to become very soft. Feel free to try one. when it nearly melts in your mouth, You know its good to go.
Add your 5 cups of beef broth, or the additional if you prefer. bring to a medium boil.
then reduce to simmer, adding your bullion, and sugar stirring well.
Allow to simmer for 20 - 30 minutes. Feel free to taste, you may like  bit of fresh ground pepper for an additional zip. The choice is yours. Perhaps more salt?
In oven safe bowls, equally pour your soup between the two topping it with the toasts and towering it as best as you can with your cheese. I recommend placing them on to a baking sheet to ensure better handling and messes.place about 6-8 inches below the broiler.
broil in the oven for about 5-7 minutes, keeping an eye on the cheese.
Remove when it looks golden crispy across the stop. Time may vary, depending on your oven
And that's it! Enjoy.