Place the baguette slices on a metal baking sheet and top with garlic. Use a brush to spread butter over the bread, then bake until golden brown.

Heat the olive oil in a pot and melt the butter. Add the garlic and onions, and caramelize until they turn brown.

Add the water, beef bouillon cube, chicken bouillon cube, thyme, salt, and pepper. Bring the soup to a boil. Pour the soup into ceramic or clay bowls.

Place 2 pieces of bread on top of each bowl. Cover with Swiss cheese and Parmesan cheese.

Set the bowls on a metal baking sheet and place in a hot oven to melt and brown the cheese. Serve immediately.