Tag-Archive for » The Burrow «

Mrs. Weasley’s Thick Onion Soup

Saturday, June 15th, 2013 | Author: Heather

I think it can be unanimously agreed upon that when we think onion soup, we think Mrs. Weasley. It’s a good dish that just seems to suit the Burrow. At it’s core, onion soup is very much a peasant soup, made of rough roots straight from the ground. It’s wholesome, it’s warm, unassuming, and perfect after a night battling dark wizards or convincing potions professors to come out of retirement. So to go along with episode 39, I give you Mrs. Weasley’s thick onion soup.

To start you’ll need to chop some onions. Lots and lots of onions. If you think you have too many onions cut, slice up one more. These cook down a lot. I wound up using every onion I could find but one. Around 8 in total. Cut off the ends before you start chopping them if you don’t want to cry like you did when Dobby died.

Lots and lots of onions.

Seriously just a lot of onions

Next mince one section of a garlic clove. Mincing just means cutting something into really, really small pieces. Like this.

Pour a good dose of olive oil into a pot or pan. I prefer to use a big cast iron pot because it acts like a frying pan but you can make soup in it. Fill your dish of choice with the onions and garlic.

Let these cook on the stove, stirring occasionally for about half an hour. Add olive oil as needed. After about 15 minutes throw in a tablespoon of water. Add a couple of pinches of sugar and a dash of salt. You’ll want the onions to cook until they start to go all brown and sort of stringy and stick to the pan a little. They’ll also start to smell really good. That’s because you’re releasing all of the sugars in the onions and bringing out the flavors. When the onions are ready, congratulate yourself! You just made a ton of caramelized onions!

Also note how much they’ve shrunk. Really, do not worry about having too many onions.

Now remove the onions from heat. If you need to transfer them into a soup pot, now’s your time. Next comes the broth-y part. This is a little complicated: you open cans of broth and poor them over the onions. Scary, I know. But it actually sort of is difficult to get the proportions right. You should be using a 1:1 ratio of chicken broth to beef broth. That means that for every can or cup or flagon or whatever of chicken you use, you use the same amount of the beef. So I used 2 cans of chicken broth and 2 cans of beef. But you may have to just eyeball it depending on the amount of onions you have and the size of your pot. You can of course use vegetable broth or a vegan broth of your own choosing. Throw in half a can of water as well.

I’m really bad at seasoning things so I’m going to leave you on your own for that. I threw in a bay leaf, a bit of dried basil, and some salt. But get creative! It’s your time to shine.

Set it on a low heat and let it simmer. It looks like soup now!

You could theoretically keep this soup going for weeks but I would suggest serving it after half an hour to a couple of hours. Or whenever your family starts to gather ravenously in the kitchen.

Right before you’re about to serve, take some thick cut bread and place it on baking sheet covered in aluminum foil. Store-bought Italian or French will do fine. Butter the bread and sprinkle with garlic powder. Cover in grated cheese. Traditionally it’s Gruyere but I’ve heard of people using cheddar, gouda, asiago, or Swiss. It really doesn’t matter. I use mozzarella because it’s a favorite in this house. Pop these little guys in the oven and bake at 350F for a few minutes until the cheese is gooey and the bread golden-brown.

Now ladle the soup into bowls. Sprinkle more cheese over the top of the soup and place your giant cheese croutons on top of that.

If you have a little sister who is opposed to onions, then just pile bread on a plate for her.

Serve to the assembled wizard hordes and in true Mrs. Weasley fashion insist that everyone eat three bowls.

I hope you enjoyed this post and, as always, if anyone tries their hand at this recipe, please tell me how it went!

Share