Mrs. Weasley's Onion Soup

Book 5 in Harry Potter is excruciating. Think about Harry, the then 15-year-old who spends a year being ridiculed by the public at large and completely ignored by Dumbledore.  (All because when he was 14, he witnessed Cedric’s death, had his blood forcibly taken from him in order for his arch nemesis and all-time worst ever evil-doer Voldemort to reincarnate in his snake-like body and then somehow miraculously escape back to Hogwarts.) So, the beginning of Book 6 is such a relief – and although dementors roam the land and Death Eaters are kidnapping and killing people, we feel a sense of warmth and goodness because Dumbledore and Harry are back together again. And, to boot, Harry only has to spend a few weeks that summer at Number 4 Privet Drive until Dumbledore shows up late one night and personally escorts Harry to the Burrow (after a couple of adventures, of course).  So, when Harry arrives at his “second favorite place in the world,” and Mrs. Weasley welcomes him inside she conjures up a hot bowl of onion soup and bread.  Literally in a few minutes with a few twirls of her wand. This recipe takes more time than that, but it’s worth the time and effort!


  • 7 medium large onions – sweet or regular – cut in long, thin slices
  • 1 tsp thyme
  • 1 bay leaf
  • 2 quarts PLANTSTRONG Slow Simmered Vegetable Broth
  • 2 Tbsp whole wheat flour
  • 1 cup dry white wine
  • 1 loaf of whole grain bread – toasted, cubed or crumbled


  1. Sauté onions and 1/2 teaspoon salt. Cover, letting onions soften for 5 minutes. Remove lid and let onions caramelize until golden brown over medium heat, stirring occasionally. Adjust heat if onions are browning too quickly. The caramelization process may take 45 to 60 minutes. Toward the end of the process, keep a close eye on the onions, they’ll start to brown quickly and need more stirring and attention so they don’t burn.
  2. Warm one quart of the broth in a saucepan over low heat. Add the wine and turn up the heat. Let the broth and wine boil hard for 3-4 minutes to burn off the alcohol. Turn down the heat and add the flour to the mixture, whisking well to get out all of the lumps. Keep heat at medium high to allow the broth to thicken.
  3. Once onions are caramelized, add the broth mixture and the second quart of broth. Set the heat to low and let the soup absorb all of the flavors for as long as possible! The longer it stays heating on low on the stove, the better the flavor!
  4. When you are ready to serve the soup, toast the bread. Ladle the soup into each bowl and cut or crumble the toast directly into each bowl and serve immediately.

This, I have to admit, is not the first time I have had food cravings from reading books.  I remember when I used to read Charlie and the Chocolate Factory with my 5th graders every year, I’d have terrible chocolate cravings every single day!!  Ha!  Share a time when you have had to feed a craving you developed after reading about something delicious!!!

This recipe was inspired by The New York Times and The Joy of Cooking French Onion Soup recipes.

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