Slow-cooked Onion, Garlic and Rosemary Soup

Instructions

1. Pre-heat oven to gas mark 180 degrees Celsius.
2. Pre-soak the almonds in boiling water for twenty minutes. Remove and discard the skin. Place the almonds in grinder and pulse finely.
3. Sauté the garlic in olive oil until the garlic turns almost black.
4. In a large pyrex dish place the vegetable stock, sliced onions, rosemary, garlic, oil and almonds.
5. Take the juniper berries and with the back of a knife, gently open up pressing firmly on the berries. Place in the dish.
6. Leave in the oven to cook about an hour, stirring every 20 minutes. The soup is done when the onions change into a luscious translucent brown.
7. Season to taste and serve warm.