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1
Heat the olive oil over medium-low heat in a soup pot. Add the onions and saute them until golden, being careful not to burn - adjust heat down if necessary.
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2
Add the garlic and continue to saute slowly until the onions are lightly and evenly browned, stirring frequently, about 20 to 25 minutes.
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3
Preheat the oven to 375 degrees.
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4
Pour the water over the onions and give them a good stir. Then add the broth, wine, and mustard. Bring to a gentle boil, then lower the heat. Cover and simmer for about 15 minutes. Season to your tastes with salt and pepper.
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5
While the soup is simmering, cut the bread into 1-inch-thick slices, allowing 1 or 2 slices per serving depending on the size of your soup bowls. Lay the slices on a baking sheet and bake them for about 15 minutes until they are dry and crisp, turning the slices over once about halfway through the baking time. Watch that they don't burn.
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6
To assemble the soup, place one layer of bread (1 or 2 slices) in each ovenproof bowl and ladle a serving of soup over it.
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7
If you're using the cheese - sprinkle about 1/4 cup of the grated cheese over each. Place the bowls back onto the baking sheet and bake them for approximately 10 minutes, or until the cheese is melted. Serve immediately.
