DIRECTIONS:
1. Prepare the garish. Grate the cheese and place in the fridge until soup is ready to be served. 
2. Prepare the ingredients. Thinly slice the onions and cube the beef.
3. Prepare the broth. Crumble the bouillon cubes into a bowl and add 2 cups of boiling water. Stir until dissolved.
4. Prepare the soup. Heat the butter in a saucepan on medium-low and gently cook the onions until soft and cooked, but not colored.
5. Add the beef, Worcestershire sauce, oregano, salt and pepper and sauté on medium-high heat for an additional minute to sear the outside of the stewing beef (be sure to stir continuously so you don't burn the beef).
6. Add the 2 cups of broth, 3 additional cups of water, and the bay leaf's to the pot and simmer on low for 10-15 minutes.
7.  Serve soup with fresh bread and butter and add garnish right before eating so the crispy onions don't get soggy.