Baked Onion Soup & Knight's Bread

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““A hearty bouillon soup filled with sweet onions, covered with shredded cheese and baked in an oven until golden brown.”

”A hard, leavened rye bread traditionally eaten by the knights of Ishgard.””

— Eorzea Database

• Prep time: 45 minutes
• Cook time: 1 hour 40 minutes
• Proof time: 2 hours
• Yields 12 dinner rolls, 4 servings of soup

Knight’s Bread

US	Ingredients	Metric
1 cup	warm water	236 mL
¼ ounce	dry active yeast	7 g
1 tbsp	honey	15 g
6 tbsp	melted butter, cooled	85 g
1	egg	1
6 leaves	basil, chopped finely	6 leaves
1 + ¼ cups	rye flour	145 g
1 + ½ cups	whole wheat flour	215 g
¾ cup	all-purpose flour	120 g
1 tsp	kosher salt	12 g

1. In a large bowl, combine the water, yeast and honey and let them sit for 5 minutes.
2. Add the butter, egg and basil and whisk until they are fully combined.
3. Add the flours and salt and mix until the dough pulls away from the bowl and forms a ball.
4. If you are kneading by hand, turn the dough out on to a lightly floured work surface and knead for 15-20 minutes.  If you are kneading with a stand mixer, knead for 10-15 minutes.
5. To test your dough, poke it with your finger.  If the indentation bounces back, sufficient gluten has been formed.
6. Form the dough into a ball and then transfer it to a greased bowl.
7. Cover the dough with a clean kitchen towel and allow it to rise for 1 hour in a warm place.
8. Cut the dough in to 12 equal pieces, roll them into balls and then place them on a parchment paper lined baking pan.
9. Cover the pan loosely with greased plastic wrap and allow the dough to proof for 1 hour.
10. Preheat the oven to 350°F/177°C.
11. Cut an X in the top of each roll using a sharp knife.
12. Bake the rolls for 17 minutes, rotate and switch the pans then bake for another 17 minutes.
     

Baked Onion Soup

US	Ingredients	Metric
1/3 cup	butter	75 g
3 pounds	onions, sliced	1.4 kg
1 tsp	kosher salt	6 g
1 cup	white wine	236 mL
4 cups	chicken stock	1 liter
1	sage leaf	1
1	bay leaf	1
1 clove	garlic, crushed	1 clove
	salt, to taste
	pepper, to taste
8 slices	knight’s bread, toasted	8 slices
7 ounces	Comté cheese, grated	200 g
	chives, chopped

1. In a large pot, melt the butter and then add the onions and salt.
2. Cook the onions over medium heat stirring gently but frequently.
3. Continue to cook and stir the onions until they have released their liquid, reduced significantly in volume and become deep golden brown.  This may take up to 1 hour.
4. Add the wine and scrape the pan to deglaze it.
5. Add the chicken stock, garlic and herbs.
6. Bring the pot to a simmer, set the heat to low and let it simmer for 15 minutes.
7. Remove the leaves, and then season the soup to taste with salt and pepper.
8. Serve the soup in oven-safe bowls, top each bowl with 2 slices of toasted bread and some cheese.
9. Set the soup under the broiler for up to 5 minutes until the cheese is melted.
10. Garnish with chives and enjoy.

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This recipe was created by adapting from:

Whole Wheat-Rye Rolls - Martha Stewart

French Onion Soup (Soupe à l'Oignon Gratinée) Recipe by Daniel Gritzer via Serious Eats

Julia Child’s French Onion Soup