Tuesday, October 23, 2012

In the Kitchen: Kreacher's French Onion Soup

Yes, we are still on the Harry Potter food thing, thus it being Kreacher's soup. I meant to post this so long ago, but I did not take pictures of the soup because we had people over and everyone was hungry and I forgot. So, I kept telling myself I would cook another Harry Potter something and then I never did. Sorry. I am making Pumpkin Bread from my HP cookbook this week, so look forward to that recipe this weekend!

Since, I do not have any pictures of the soup, you can instead look at this cute picture of Elanor:
(Recipe follows)
It is pretty blurry, but she was quite proud of herself because she got dressed by herself (mostly). She is still in her pajamas but she put on Tyler's shirt (inside out) and put that headband on all by herself. 
I love soup, especially in the fall. Onion soup is so easy and delicious. It is great with some delicious, crusty bread. This recipe is of course from my Harry Potter cookbook. Kreacher (a house elf) made Harry, Hermione, and Ron this French Onion soup in Book 7 when the three of them are briefly staying at Grimmauld Place. Harry thinks the soup is the best French Onion soup he has had (Ch.12).

Kreacher's French Onion Soup

4 medium onions, cut in half from pole to pole and sliced as thinly as possible
1/4 cup butter
1 tsp. salt
1/4 tsp. black pepper
1/4 tsp. sugar
1 tbsp. flour
6 cups beef stock (not the canned kind--since it has a metal flavor)
1 baguette
1/2 cup parmesan cheese
1/4 cup melted butter

In a large dutch oven or pot, melt the butter over medium high heat. Add the onions when the butter is melted and add in the sugar, salt, and pepper. Cook until the onions have browned, about 15 minutes. Next, blend in the flour. Gradually, add the stock while stirring and bring the soup to a boil. Reduce heat to a simmer and cook uncovered for 30 minutes.

Really, that is it. 

While the soup is simmering, you can cut up the baguette and brush with melted butter. Place the pieces of bread on a baking sheet and sprinkle with parmesan cheese. Toast the bread in the oven for 10 minutes or until browned. 

Ladle the soup into bowls and top with a few of the cheesy baguette pieces and sprinkle on some more parmesan.

Another bread cheese option is to use Gruyere cheese. Ladle the soup into oven proof bowls and put a buttered piece of bread in the bowl and put your cheese on top. You then put your bowls in the oven and broil until brown.

So many options! I did not even do toasted bread and cheese... I made some of this quick french bread and it came out of the oven right when the soup was done, so I did not have time to toast it. Instead, we just sprinkled some mozzarella cheese on the soup and dipped our bread in.  It was still quite tasty.

HP update: I am done with book three and am well into book four. I think I will be able to finish by my Harry Potter party (1st weekend on November). The later books are thicker, but better, so I read them faster.

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