Take a large saucepan.

Add the oil and onions into the pan.

Cook the onions until they turn golden brown.

Add the crushed garlic into the pan.

Add the spices into the mixture.

Add the all-purpose flour, Worcestershire sauce and dried white wine.

Add the butter and then add the beef stock.

Cover the pan with a lid for five minutes.

Let the soup cook properly.

Dish out the soup into soup bowls.

Add the grated or sliced cheese on top.

Bake the soup for ten minutes.

Switch off the oven when the cheese melts.

Add the chopped fresh dill on top.

Serve the soup with toasted bread slices.

The dish is ready to be served.