Heat the butter or oil in a pot. Cut the peeled onions and garlic into thin slices and sauté lightly.  Sprinkle with the sugar, add pepper corns, juniper berries and bay leaves.  Brown for a few minutes.  Add the wine and the meat broth.  Let the soup boil uncovered for 20 minutes.  Season to taste with salt, pepper and lemon juice.


Cut the bread into small cubes and toast in a pan.  Ladle the soup into an oven-proof casserole.  Sprinkle the bread cubes and cheese over the middle of the soup and broil in the oven until cheese is bubbly and golden.  Serve hot.

Hot Onion Soup served in a Casserole