What to Eat When You Have a Cold

Do you have a cold? I do. It's about the right time for me- usually I get colds in late October. It didn't happen, so I knew the cold monster was gunning for me. This soup, Cider Onion Soup, is perfect for when you have a cold. I know, it's not chicken soup. Chicken soup, as prescribed by your mother or the food industrial complex is fine. But this soup is better. And it's vegetarian, because you know that's how I roll.

Molly Watson, over at The Diner Files, invented this soup last year. I had it then, and it has evolved into one of the favored meals at my house. I've added some sage croutons and thrown in some gruyere shavings. You'll like it, I promise.
Cider Onion Soup with Sage Croutons and Gruyere
Serves 4 first course servings; two dinner servings. (I'm lazy and don't make side dishes, so there are usually no leftovers of this soup).

For the soup:
4-5 medium size yellow cooking onions, thinly sliced
1 cup of dry, hard apple cider
3 cups vegetable stock (low salt, please)
2-3 tablespoons butter
1 tablespoon olive oil
3 whole sage leaves
Freshly ground black pepper
Salt to taste

For the croutons:
About two cups day-old bread, cut into bite size chunks
1 tablespoon butter
2 sage leaves, minced

Gruyere Shavings (as you like, I like lots of cheese).

First, heat oven to 400. Melt the butter and olive oil in a medium pot. Add the onions and whole sage leaves. Stir occasionally to ensure the onions do not stick to the bottom. In a saute pan, melt the butter for the croutons. (I would use medium heat). Add the sage as the butter browns. Add the bread, and stir to ensure even coating of butter and sage. Place the croutons on a baking sheet, and bake at 400 for about 5-6 minutes. Stir the croutons to ensure they are not burnt. If they are not a deep brown color, put them back in the oven for another 3-4 minutes.

Meanwhile, the onion should be caramelizing. This does take a while, about 30-40 minutes. They could go longer, depending on your patience. I'm never patient enough to get them to a deep, deep brown. Make sure the onions are at least golden before starting the soup. When the onions are caramelized to your liking, add the cider and bring to a boil. Then add the stock and black pepper. Allow to simmer for another 15 minutes.

Top the soup with the croutons and cheese. Serve and relax.