It’s one of those days in the Ocean State where you just have to eat something to warm you up. With hot soup high on the list of delicious options, we headed to the kitchen to see what was in the fridge and pantry. All the ingredients were there for a delectable onion soup—a large sweet onion just waiting to be sliced, some fresh garlic, vegetable broth, and some key flavor adds such as sugar, and nutmeg. Also some Sherry wine for a splash in the bowl for serving.
The loaf of French bread we’d enjoyed with some Cheddar cheese the day before was perfect for slicing and placing on top of the soup, with a grating of the same cheese. It might be chilly outdoors, but we were warm inside. And happy.
Hot Onion Soup
1 large sweet onion, sliced
2 or 3 cloves garlic, chopped
1 tablespoon olive oil
½ teaspoon sugar
¼ to ½ teaspoon nutmeg
1 14-ounce can vegetable broth
Splash of dry Sherry (optional)
Sliced French bread, toasted, for serving
Grated cheese, whatever you have on hand (use non-dairy cheese for vegan option)
In large pot, saute onion and garlic in olive oil until tender. Add sugar and nutmeg. Stir in broth and bring to a boil. Reduce heat; simmer about 30 minutes. At serving time, add a splash of sherry (if you’d like) to hot soup in the bowl. Top with a slice of toasted French bread and grated cheese. Serves 2.