Onion Soup

Method

1. Peel and slice the onions into medium-thick slices (not too thin, not too thick).
2. Melt a knob of butter in a large pot over medium heat. Add a pinch of salt and a pinch of sugar.
3. Add the sliced onions and stir to coat with butter. Cook gently, stirring occasionally, until the onions start to soften and release their water.
4. While the onions cook, prepare a spice sachet: place 1 clove and 3 juniper berries in a piece of cheesecloth, tie it securely with kitchen twine.
5. Continue cooking the onions over medium-low heat, adding more butter if needed, until they become very soft and deeply caramelized (this can take 20–30 minutes for a small batch, longer for a larger quantity). Add the spice sachet to the pot.
6. Once the onions are caramelized, pour in enough beef and chicken broth to cover them. Bring to a gentle simmer and cook for about 20 minutes, until the onions are tender and the soup has a rich flavor. Remove the spice sachet.
7. Preheat the oven to 190°C (375°F) with the fan on (ventilated).
8. Slice the stale baguette into thick slices. Place the bread slices on a baking sheet and toast lightly in the oven for a few minutes if desired.
9. Ladle the hot soup into oven-safe bowls, filling them about two-thirds full. Place the toasted bread slices on top of the soup, then ladle a little more soup over the bread to moisten it.
10. Grate the Bettel cheese (or Gruyère/Comté) generously over the bread and soup.
11. Bake the bowls in the preheated oven for 8–10 minutes, until the cheese is melted, bubbly, and lightly browned.
12. Serve immediately, being careful of the hot bowls.