Heat oven to 350°F. Bake French loaf as directed on can. Cool 5 minutes.
Meanwhile, in 2-quart saucepan, heat oil over medium-high heat. Stir in onions and garlic; cook uncovered 10 minutes, stirring every 3 to 4 minutes. Add salt, brown sugar, vinegar and broth. Heat to boiling; reduce heat. Cover and simmer 30 minutes.
Meanwhile, cut ends off cooled loaf; cut loaf crosswise into 24 slices, about 1/2 inch thick. Arrange slices on ungreased cookie sheet. Spray each slice with cooking spray until lightly coated. Return to oven; bake 8 to 10 minutes longer or until lightly toasted.
Remove saucepan cover, increase heat to medium-high. Cook 2 to 5 minutes, stirring frequently, until most of the liquid is reduced and the mixture is the consistency of jam. Remove from heat; set aside.
Place 1 teaspoon caramelized onions on each toasted bread slice; top with 1 rounded teaspoon cream cheese. Sprinkle with herbs.