Creamy Onion Milk Soup

1Peel and chop the onions (2) finely.

2In a large pot, melt the butter (1 tablespoon) over medium heat.

3Add the chopped onions (2) to the pot and sauté until they are soft and translucent, about 5-7 minutes.

4Sprinkle the flour (1 tablespoon) over the onions (2) and stir to combine, cooking for an additional 2 minutes to remove the raw flour (1 tablespoon) taste.

5Slowly pour in the milk (2 cups) while stirring constantly to avoid lumps.

6Add the vegetable broth (1 cup), thyme (½ teaspoon), garlic powder (½ teaspoon), nutmeg (¼ teaspoon), black pepper (¼ teaspoon), and salt (¼ teaspoon) to the pot, stirring well to combine all the ingredients.

7Bring the soup to a simmer and let it cook for 15-20 minutes, stirring occasionally.

8Once the soup has thickened slightly and the flavors have melded together, remove it from the heat.

9Use an immersion blender or transfer the soup to a blender to puree until smooth and creamy.

10Serve the creamy onion milk (2 cups) soup hot, garnished with a sprinkle of black pepper (¼ teaspoon) or fresh herbs if desired.