Kreacher's French Onion Soup
Serves 6
- 4 medium onions
- 1/2 stick 4 Tbs butter, melted
- 1 baguette
- 1/2 cup grated Parmesan cheese
- 1/4 tsp black pepper, freshly ground
- 1/4 tsp sugar
- 1 Tbs all-purpose flour
- 6 cups beef stock
- additional grated Parmesan, for serving
- Preheat the oven to 350°F.
- Peel the onions, cut them in half from pole to pole, and slice as thinly as possible.
- In a heavy soup pot, heat the butter.
- Remove the pot from the heat.
- Remove one end of the baguette and slice size 1 inch thick slices for the croutons.
- Cover the cut end of the bread and save for later.
- Dip a pastry brush into the hot butter that is in the pot and brush one side of each slice with it.
- Place the slices butter-side up on a baking sheet and sprinkle with cheese.
- Toast the bread in the oven for about 10 minutes or until browned.
- While the bread toasts, return the pot to the heat and add the onions.
- Season with salt and pepper.
- Stir in the sugar and continue to stir over medium-high heat until the onions have browned, about 15 minutes.
- Blend in the flour.
- Gradually add the stock while stirring and bring the soup to a boil.
- Reduce the heat to a simmer and cook uncovered for 30 minutes.
- Ladle the soup into warmed bowls and float a cheesy crouton in the center, then sprinkle cheese around the crouton.
- Preheat the oven to 325°F.
- Ladle the soup into heatproof cups.
- Sprinkle in 1 Tbs of slivered Gruyère and 1/2 tsp grated raw onion per cup.
- Float a piece of buttered toast on top and sprinkle with a scant 1/4 cup of grated Gruyère.
- Bake for 20 minutes or brown under the broiler.
To make French Onion Soup with Gruyère:
. The Unofficial Harry Potter Cookbook. Page 63. Avon, Massachusetts: Adams Media, 2010.