1 tbsp olive oil
2 medium red or yellow onions, peeled and thinly sliced
1 leek, cleaned and thinly sliced
3 ½ cups of beef stock
2 cloves of garlic, minced
¼ tsp thyme
1 tsp of Worcestershire sauce
salt and pepper to taste
1 tbsp shredded cheese
In a medium pot, sauté onions and leeks until tender with olive oil over low-medium heat. Make sure not to burn the onion and leek.
Stir in the garlic.
Add the beef stock and bring to boil.
Reduce heat. Cover and simmer for 30 minutes.
Turn off the heat and blend the soup.
Sprinkle shredded cheese for garnish.
Add salt and pepper to taste.