Preheat the oven to 375-degrees F (190° C)

To make the garlic cheese baguette slices:

• Place the baguette slices on a parchment lined baking sheet and spread each slice with butter and a light sprinkling of black pepper (optional).
• Toast the bread slices in the preheated oven until lightly golden (5-7 minutes). Remove from the oven and cool. Once cool, rub the toast slices with a clove of garlic and sprinkle lightly with grated Parmesan cheese.

  Return the toast back into the oven for the cheese to melt (about 2-3 minutes). Remove from the oven and set aside.

To caramelize the onions (this can be done a day or two in advance):

• Add the sliced onions to a Dutch oven along with olive oil and butter. Stir well to coat the onions. Cook over medium/high heat (with minimal stirring) for 5-7 minutes.
• Add the brown sugar, thyme and rosemary sprigs to the onions and stir to combine. Continue cooking (stirring only occasionally) for an additional 7-10 minutes. You will notice the onions turning a golden color and will have shrunk considerably in volume.
• Recued the heat under the pot to medium and add the salt, pepper, and minced garlic. Stir well to combine and cook for an additional 10-12 minutes, stirring only occasionally. Remove the thyme and rosemary stems.

To complete the soup:

• Slowly add the beef stock, Worcestershire sauce, brandy, fresh thyme, rosemary, and the bay leaves to the pot with the onions and stir well. Bring the soup to a low simmer and simmer for 5-7 minutes.
• Add the dried pasta to the pot, stir well, and cover the pot. Simmer on low for an additional 7 minutes, or until the pasta is cooked through.

  Remove the herb stems and bay leaves from the soup.
• Ladle the soup into oven-safe soup crocks and top each with two slices of garlic cheese toasts and a handful of shredded cheese. Place the crocks into the hot (375-degree F) oven and bake until the cheese is melted and golden. *Note - this is easiest if the crocks are on a baking sheet.
• If desired, use a kitchen torch after the crocks come out of the oven to add a bit more color to the melted cheese, and garnish with thyme leaves.