With the rack in the highest position, preheat the oven’s broiler.
In a saucepan, melt the butter. Add onions and soften over medium heat for 10 to 15 minutes, until they begin to caramelize. Add the garlic and cook for 1 minute.
Add the beer, broth, thyme, bay leaf, juniper berries, and tomato paste. Stir to combine. Bring to a boil, cover and simmer gently for 15 minutes. Adjust the seasoning. Remove the bay leaf.
Ladle the soup into ovenproof bowls. Cover with a piece of toast and sprinkle with cheese. Brown in the oven and serve immediately.
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