Post 1 Molly Weasley's Onion Soup.

 ’”You're like Ron,” she sighed, looking him up and down. "Both of you look as though you've grown four inches since I last bought him school robes. Are you hungry Harry?"
"Yeah I am" said Harry suddenly realizing just how hungry he was.
"Sit down, dear, I'll knock something up."
As Harry sat down, a furry ginger cat with a squashed face jumped onto his knees and settled there purring.
"So Hermione's here?" he asked happily as he tickled Crookshankes behind the ears.
"Oh yes, she arrived the day before yesterday,” said Mrs. Weasley rapping a large iron pot with her wand. It Bounced onto the stove with a loud clang and began to bubble at once. "Everyone's in bed of course, we didn't expect you for hours. Here you are--" 
She tapped the pot again; it rose into the air, flew towards Harry, and tipped over; Mrs. Weasley slid a bowl neatly beneath it just in time to catch a stream of this, streaming onion soup."- Harry Potter and the Half-Blood Prince, paperback pg 83



This is my first vegan mofo and my first post of an all new blog. I was originally going to  have daily themes for the month but my9 year old was so enthusiastic and excited for Wizarding Wednesdays that I've decided to change to a full on Wizarding mofo.

This version of Mrs. Weasley's onions soup takes a bit longer than the original but it's a perfect day to slowly roast onions on this dreary rainy chilly afternoon. You could increase oven temp and keep a closer eye to speed things up. You could also toss into a crock pot when onions are done and let it go all day. 

Served piping hot this is maybe my favorite version of onion soup. It isn't nearly as tasty when nearly room temp.

Molly Weasley's Onion soup 

 To roast:

1.5 Tbsp. earth balance
3 large onions
4 super small shallots or one standard 3 med/large garlic
1/4tsp. black pepper
1/4tsp. salt

 Deglaze:

1/2c. White wine I used a chardonnay

Soup base:

7 c. Rich vegetable broth or 7c. water plus 1 tsp Better Than Bouillon Vegan No Beef Base
1 tsp. sweet Hungarian paprika
1Tbsp. parsley flakes
 

Method

 Preheat oven to 375F

In heavy roasting pan, I used cast iron. Melt the earth balance, any vegan butter or neutral tasting oil would work I'm sure. Half and peel the onions, slice thinly and add to buttered pan. Peel and half or quarter shallots and garlic depending on size you want larger pieces so they won't burn but not so large that they don't properly roast, if using larger shallot feel free to slice along with onion, add the black pepper and salt and mix.

Uncover and stir well, leaving uncovered roast another 30 min stirring about every ten minutes. If you aren't using a pot suitable to make soup in to roast your onions you should get your broth boiling, add all remaining ingredients aside from wine.

Your onion mix should be lovely golden color and have a deep yummy smell.

Move pan to stove top and turn burner on high, add dry white wine to deglaze pan. Take care to scrape any golden onion bits from the bottom particularly if you are transferring to larger pot. Use the edge of your fork to "blend" your garlic bits, they should more or less mash and blend into the wine sauce. Add mix to broth OR add broth to this pan if you used an appropriate sized roasting pan to proceed.

Bring soup to a boil once boiling reduce heat to simmer cover and let simmer 40-60 min. Taste and adjust spice if needed. Serve as is with some crusty bread (sourdough is wonderful with this) like we did or you can blend for a smooth soup if you're not a fan of larger onion bits.
Hope you enjoyed!