French Onion Soup, Photo by ptwo

This recipe comes from The Unofficial Harry Potter Cookbook by Dinah Bucholz.

You’ll find onion soup mentioned in Harry Potter and the Deathly Hallows, Chapter 12.

Serves 6

Ingredients

• 4 medium onions
• 1/2 stick (4 tablespoons) butter, melted
• 1/4 teaspoon sugar
• 1 tablespoon all-purpose flour
• 6 cups beef or chicken stock (beef preferred)
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup cognac
• 1 baguette
• 1/2 cup grated Parmesan cheese

Preparation

1. Preheat the oven to 350 F. Halve the onions and slice as thinly as possible (into “half moon” shapes).
2.  In a heavy soup pot, heat the butter. Remove the pot from the heat.
3. Remove one end of the baguette and slice 6 1-inch thick slices for the croutons. Cover the cut end of the bread and save for the end. Dip a pastry brush into the butter and brush 1 side of each slice with the butter. Place the slices butter side up on a baking sheet and sprinkle with the cheese. Toast the bread in the oven for about 10 minutes or until browned.
4. 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.
5. 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. Stir in the cognac.
6. Ladle the soup into warmed bowls and float a cheesy crouton in the center, then sprinkle cheese around the crouton.