Onion soup with cheese crust

Cut the onion slices thinly. Heat the oil in a high pan and caramelize the onions with the sugar in a light setting for about 10 minutes. Put the lid on the pan and smother the onions for another 10 minutes.

Add the garlic and fry for a few minutes. Add the flour and stir well.

Pour in the hot stock and add the juniper berries, cloves, bay leaves and thyme. Let the soup with the lid on the pan gently boil for about 30 minutes. Then remove the juniper berries, cloves and bay leaves.

Meanwhile, make the cheese crusts. Preheat the oven to 200 ° C. Finely chop the rosemary needles and mix with the cheese. Divide the cheese in small mounds on the baking sheet and add some pepper. Make sure there is sufficient space between the mountains.

Melt the cheese in the oven for about 5 minutes and let cool on the baking plate outside the oven until the cheese is crispy.

Season the soup with pepper and pour into small glasses or bowls. Serve with the cheese crisps.