Beer and Cheddar Cheese Onion Soup

Instructions

1. 1

   With the rack in the highest position, preheat the oven’s broiler.

2. 2

   In a pot over medium heat, soften the onions in the butter for 10 to 15 minutes or until they begin to caramelize. Add the garlic and cook for 1 minute, stirring constantly.

3. 3

   Add the beer, broth, tomato paste, thyme, bay leaf and juniper berries. Mix well. Bring to a boil, cover and simmer gently for 15 minutes. Adjust the seasoning. Remove the thyme sprig and bay leaf. Compost the aromatics.

4. 4

   Ladle the soup into ovenproof bowls. Top each bowl with a piece of toast and sprinkle with cheese. Cook in the oven in the oven until the cheese is golden and melted.