4 tablespoons extra virgin olive oil
3 cloves crushed garlic
1 (15 ounce) can beef bouillon, drained
1 (8 ounce) package cream cheese, softened
5 small carrots, peeled and chopped
6 basil leaves
salt and pepper to taste
2 pounds onions, cut into rings
In a heavy skillet over medium heat, heat extra virgin olive oil until shimmering, beginning with oil that's not too hot. Add crushed garlic and crackling garlic along with bouillon cubes. Bring to a boil, then reduce heat to medium-low and heat for 1 minute, stirring occasionally.
Heal beef, scraping sides of browned meat after each minute, and pour soup over meat. Simmer about 15 minutes. Season with salt and pepper, and add onions just before serving to heat through.