Baked Onion Soup | Cooking Final Fantasy XIV Food

Baked Onion Soup | Cooking Final Fantasy XIV Food

Welcome to A Recipe Reborn, featuring your favourite foods
from Final Fantasy XIV. Hello, my name is Lemon Drop and I recreate dishes by
combining real life culinary inspiration with the in-game
recipe, description and thumbnail. If you’re in the XIV and food, please subscribe and click
the bell for a new episode every Tuesday. Today I am making Baked Onion Soup, otherwise known as
French Onion Soup or Soupe à l’Oignon. I’ve been bringing home leftover onions from culinary school
over the past few weeks and they’re starting to pile up. So, I thought “What would I do with all these onions?” Caramelized onions are a great option and since it’s fall,
why not make a soup? Well, you guys know me by now, I don’t particularly enjoy
sweet food and therefore I don’t really like onion soup. We will see if this changes my mind. I noticed this recipe contains Knight’s Bread which I
thought would be fun to make and learn what the knights of
Ishgard were eating to keep themselves fueled for the
Dragonsong war. It’s a rye bread with honey and basil, doesn’t that sound
great? Starting with the bread, I’m activating the yeast in some
warm water and honey. Next, I’m adding the remaining wet ingredients to combine
before adding the dry ones. Dry basil would probably work better here since the baking
time is a bit long for fresh basil, but that’s what I have so that’s what I’m using. Next is three kinds of flour. I don’t really know how to improvise baking so this part is
based on a Martha Stewart recipe and I trust she knows what
she’s doing. Oops, almost forgot the salt. As always, times temperatures and measurements are in the
description. This goes in a greased bowl to rise for an hour. The next step is to cut the dough into pieces and I always
use a scale to make sure the pieces come out evenly. Here I’m forming the pieces into balls before covering them
and letting them proof for an hour. The last step before baking is to score an X in the top of
each dough ball, don’t go too deep otherwise the rolls expand too much and
the shape turns out weird. Alright, that’s it for the Knight’s bread, let’s move onto
the onions. This requires a lot of onions; way more than you think but
this is pretty simple to make if you survive the onion gas
crying session. The sliced onions go in a large pot with some butter and
salt and just cook and stir them until they become deep
golden brown. It takes some time, so be patient. Now that they look like this, I can start making the soup. I’m adding wine and a few aromatics. Some recipes say to use brandy, wine, sherry, vermouth and I don’t know about you but I don’t keep a whole bar just
for cooking. Here is the chicken stock from the Popotoes Au Gratin
recipe, check out the link above if you want to see how I
made it. After simmering for about 15 minutes I’m fishing out my
leaves and then tasting for seasoning. It is quite sweet. So, I bought some nice French cheese for this episode, the
REAL DEAL, check out that price tag. It is Comté also known as Gruyère de Comté and can be
substituted with Swiss Gruyère or just Swiss cheese. I’ve got a couple of slices of my Knight’s Bread which I’m
topping with the cheese. And then this goes under the broiler for about 5 minutes to
melt the cheese. Lastly, I’m sprinkling over some chives and that is it! I think I did a pretty good job of matching the thumbnail
while still balancing the spirit of both the in-game and
real-life recipes. Does this change my mind on onion soup? Not really. It is good with the bread and the cheese, but I actually
think this would be better with a sourdough bread so the
acidic flavour can balance the sweet onions. I’m struggling a bit with the idea of making food that I
don’t like, but it does bring up a good point. Food is subjective and while there may be optimal ways of
executing certain techniques, what tastes good varies from
person to person. For example, my best friend loves onion soup and I don’t. Does that mean the soup is bad? No, because our taste is subjective. For the full recipe and instructions, please check out the
link to my website in the description below. Thank you for watching and I will see you next week for
another recipe and another episode.

18 thoughts on “Baked Onion Soup | Cooking Final Fantasy XIV Food”

  1. I'm waiting for the triggered French ppl when they'll hear about the use of comté in your recipe 😀
    On another note, any white wine will be perfectly fine and for a really nice touch, you must use emmental cheese and put it in the oven so the cheese melt all over the soup

  2. I looove onion soup, but never bothered with a recipe until this (I mean that as i only have had it in resturants or in a can). LOL thank you!

  3. I love French onion soup. I'm sure Ath thinks it's better then sad green soup. Lol Fantastic work as always! Good luck with your next recipe!!

  4. I lurve onion soup, but yes sherry. And not cooking sherry, expensive good sherry is the best. Pro-tip as you caramelize the onions, deglaze them use the sherry as you're cooking. It's the bomb.

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