Kreacher's French Onion Soup

I hope the name of this post didn't send you running... you should stay I promise!  When Daniel and I went to Disney last August, one of our favorite purchases was The Unofficial Harry Potter Cookbook.  It might be one of Daniel's favorite books!

We had not had too much time to dive into the recipes, but back on Valentine's Day I got a little adventurous and tried a recipe: Kreacher's French Onion Soup.  One Word: DEVINE!

Kreacher's French Onion Soup (Serves 6)

4 medium onions

1/2 stick butter, melted

1 baguette

1/2 cup grated Parmesan cheese

1 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon sugar

1 tablespoon all-purpose flour

6 cups beef or chicken stock (I used beef)

Preheat the oven to 350 degrees.  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 six 1-inch-thick slices for the croutons.  Dip pastry brush into hot butter and brush onto one side of bread.  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. (I waited until the soup was almost finished)

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 bowls and float a cheesy crouton in the center, then sprinkle cheese around the crouton.

Along with the soup I found a Garlic and Herb Marinade beef filet loin at the grocery store and it was out of this world.  I served it along side Sautéed Green Bean with Butter and Brown Sugar and Garlic Mashed Potatoes.  I think Daniel ate fourths it was so good!