The first thing you need to make is the stock. You can make this as far in advance as you want. Either use it within a couple of days, or freeze it until you're ready to use it.

Put the water, beef shanks and 1/2 teaspoon salt in a stock pot. Bring everything to a boil, then reduce the heat and simmer for about 2-3 hours. The meat should be falling off the bones.

Remove the shanks and set aside to cool and let the stock continue to simmer.

Cut all the meat off the bones and chop it into bite sized pieces.

Replace the meat and bones to the pot and simmer another hour.

Remove the bones and discard. You can store the broth and beef at this point.

And now the soup! Melt the butter in the stock pan.

Add the sliced onion and 1/2 teaspoon of salt and sauté, stirring frequently, until the onions begin to brown and slightly caramelize.

Slowly stir in the broth, then add the beef. Simmer for about 15 to 20 minutes.

Stir in the spices and add more salt if needed.

While the soup is simmering, toast the garlic bread in the oven. Be sure to watch it so it doesn't burn, but make sure it's good and toasty.

Place four oven-proof bowls on a baking sheet, then Ladle the soup into bowls. Top each bowl with a full slice of toast and two slices of cheese.

Place it under the broiler for about 5 to 6 minutes. Watch it carefully so the cheese doesn't burn.

Remove from the oven and serve steaming hot!