Onion soup with mushrooms and warm spices

INGREDIENTS

4th person

10 large Zittau onions, thinly sliced
4 cloves garlic, crushed and chopped
a little olive oil
1-2 teaspoons ground ginger
2 pieces star anise
3 cm Ceylon cinnamon stick
3-4 whole cloves
a handful of sliced ​​mushrooms
2 l chicken stock or chicken bouillon
4 slices of bread
200 g grated cheese
fresh thyme
possibly chili flakes
salt
pepper


HOW TO DO IT

Sauté the onions and garlic in the olive oil in a large heavy-bottomed saucepan. Add the ginger, star anise, cinnamon and cloves and let it brown gently over low heat.
Sauté the onions until well browned. Add the mushrooms and sauté for a few minutes. Add the stock and simmer for 20-30 minutes, and season with a little salt and pepper.

Turn the oven on to grill. Serve the soup in ovenproof bowls, place slices of bread on top of the soup and sprinkle with grated cheese. Place the bowls in the oven until the cheese is melted and gratinated.

Remove the bowls from the oven and garnish with thyme and a little chili if desired. Serve piping hot.