Mince the garlic and cut the onion into thin slices.
2
Fry the garlic and onion in a saucepan over medium heat together with oil or butter until the onion is brown and caramelised. This takes about 20 minutes.
3
Add vegetable bouillon and water and cook for about 10 minutes.
4
Spread the pesto onto each slice of bread and cover with cheese. Bake in the oven at 200 degrees for about 10 minutes, or until the cheese has melted.
5
Season the soup with salt and pepper, and serve with warm, gooey cheese toast.
