Creamy Onion Soup with Croutons

Peel, halve and slice onions. In a pot, cook onions in 1 tablespoon melted butter until translucent. Deglaze with wine. Combine bay leaf, peppercorns, allspice and juniper in a spice sachet and add to pot along with broth. Simmer about 30 minutes over low heat. Strain soup through a fine sieve into a container and reserve about 1/4 of the onions. Remove spice sachet.

In another saucepan, melt 2 tablespoons butter. Stir in flour and pour in soup. Stir in cream and simmer, stirring occasionally, about 10 minutes. Add additional broth as needed. Return reserved onions to the soup and puree. Season with salt and pepper.

To make croutons: Cut bread into cubes. In a frying pan, fry bread cubes in remaining butter until golden-brown.