I love soup and this may be my all time favorite soup -with all the gooey cheesy and rich savory flavor.
1 tbsp extra virgin olive oil
1/2 bulb garlic or about 6 cloves
5 large sweet onions
2 32 oz beef stock
9 oz of steak
4 beef bouillon cubes
Mince garlic and cut up stew beef into bite size strips.
In large sauce pot heat oil on med-high. Cook stew beef and garlic together until browned.
Slice onion into very thin slices. Add broth and onions to browned beef and garlic mixture.
Add in beef bouillon cubes, butter, and Worchester sauce and salt & pepper.
Cook for 40 minutes over med-high heat to meld flavors.
Set oven rack 6 inches from broiler and pre-heat boiler.
Put 4 slices of rye toast in toaster.
Pour soup into 6 oven safe soup bowls or ramekins, stack the toast on top and add Mozzarella cheese over top and then the Parmesan over top of that. Broil 1-2 minutes or until cheese is browned to your liking. Serve hot.