RECIPE

• Peel and slice all the onions and also peel and roughly chop the garlic;
• Pick the thyme leaves from the stalks making sure there are no woody pieces left;
• Cook all the onions, in a large pot, very slowly whilst constantly moving with a wooden spoon for 10 minutes until they start to caramelize, it is very important that you do this on an extremely low heat;
• When the onions are starting to take on a deep brown color add the thyme leaves, juniper berries and chopped garlic. Keep it all moving in the pot for a further 10 minutes until the onions have a deep brown color;
• Season the onions with salt and pepper before adding the white wine. Burn the wine off before adding the beef stock and leave to cook slowly on a low heat;
• Chop the parsley and set aside for a garnish later on;
• Toast the baguette or crusty bread before liberally sprinkling with cheese;
• Correct the seasoning of the soup to your taste after it has been cooking for 30 minutes and add the chopped parsley before removing from the heat;
• Place the soup into a deep bowl making sure to add lots of onions. Place the cheesy croutons on top and place under the grill or broiler for 2 minutes until melted;
• Serve.