In a large saucepan over low heat, melt butter. Add onions and garlic and saute 7 minutes or until tender.
Add tomato juice, bouillon, lemon juice, parsley, and brown sugar. Bring to boil, then reduce heat and simmer, uncovered, 10 minutes, stirring occasionally.
Preheat boiler. Ladle soup into 1 1/4 cup ovenproof soup bowls or ramekins. Top with toasted bread and sprinkle with cheese. Broil 4 to 6 inches from heat until cheese is bubbling, about 2 minutes.