Patrick Oconnell
French onion soup is a classic dish, typically made with caramelized onions, rich broth, and topped with bread and cheese. The type of cheese used is a matter of preference, with Swiss cheese being a popular choice. Swiss cheese, also known as Gruyère, is a hard Swiss cheese that originated in the cantons of Fribourg, Vaud, Neuchâtel, Jura, and Berne in Switzerland. It adds a nutty flavour to the soup and is known for its melting properties. Other cheeses that are commonly used in French onion soup include mozzarella, provolone, parmesan, and fontina. Ultimately, the choice of cheese depends on personal taste and the desired flavour profile of the soup.
| Characteristics | Values |
|---|---|
| Type of cheese used | Swiss cheese, Gruyère, Mozzarella, Parmesan, Provolone, Gouda, Cheddar, Raclette, Havarti, Fontina, Munster, Monterey Jack |
| Type of bread used | French baguette, Italian, Sourdough |
| Base | Chicken stock, Beef broth, Chicken stock and beef concentrate, Wine |
| Other ingredients | Thyme, Butter, Olive oil, Bouquet garni, Sherry, Red wine, White wine |
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What You'll Learn
Swiss cheese is a good choice for French onion soup
French onion soup is a hearty, indulgent, and comforting dish that is perfect for cold nights. It is traditionally made with caramelized onions, rich broth, and topped with bread and cheese. The cheese is a defining feature of the soup, and the right choice of cheese can elevate the dish.
Swiss cheese is a popular choice for French onion soup. It has the right texture and flavour profile to complement the other ingredients in the soup. Swiss cheese melts easily and has a creamy texture without being too oily. It also has a mild and nutty flavour that pairs well with the sweetness of caramelized onions. The slight earthiness of Swiss cheese also adds depth to the soup without overpowering its other flavours.
When making French onion soup, it is important to choose a cheese that will grate finely, melt easily, and not become firm or greasy as the soup cools down. Swiss cheese ticks all these boxes, making it a versatile choice that can be used alone or in combination with other cheeses.
Some popular combinations include Swiss, Parmesan, and provolone, or Swiss, mozzarella, and Parmesan. Swiss cheese also pairs well with other cheeses such as Gruyère, which is a traditional choice for French onion soup, as well as Fontina, mozzarella, and cheddar.
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Gruyère is the traditional choice
French onion soup is a classic dish, with many variations. It is traditionally served in a ramekin or a ceramic crock with a handle, and the classic recipe calls for large yellow onions. However, white, red, sweet, or a combination of all four can also be used. The onions are caramelized, and the soup is topped with bread and cheese, then grilled to gooey perfection.
The type of cheese used is a matter of much debate. While some recipes call for Swiss cheese, others specifically mention Gruyère, which is a hard Swiss cheese that originated in the cantons of Fribourg, Vaud, Neuchâtel, Jura, and Berne in Switzerland. In fact, experts like Julia Child and Anthony Bourdain recommend Swiss cheese, and Bourdain specified Gruyère AOP. Gruyère is the traditional choice for French onion soup. It adds a nutty flavour to the onions and a rounded earthy note to the soup. It grates finely, melts easily, and does not overpower the other flavours of the soup. It has just the right amount of pull and is not oily.
While Gruyère is the traditional choice, other popular choices include Fontina, mozzarella, provolone, and Parmesan. Some recipes even call for a combination of three cheeses for maximum decadence. For instance, one recipe calls for Parmesan, provolone, and Swiss cheese. Another popular combination is Fontina and mozzarella.
No matter which cheese you choose, the key to a great French onion soup is to use a generous amount. It is a rich and indulgent dish, perfect for cold nights.
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Other cheeses that work well
While Swiss cheese is a popular choice for French onion soup, other cheeses that work well include Gruyère, provolone, Parmesan, mozzarella, and Fontina. Some people also use a combination of these cheeses. For example, one recipe calls for a slice of bread to be topped with a slice of provolone, half a slice of Swiss, and a tablespoon of Parmesan.
When choosing a cheese for French onion soup, it is important to consider the desired texture and flavor. The cheese should grate finely, melt easily, and not overpower the other flavors in the soup. It should also have a touch of pull and not be oily.
Some other cheeses that can be used in French onion soup include Gouda, mozzarella, and Emmental. However, these cheeses can be a bit oily and firm up quickly as the soup cools, so the soup must be eaten immediately.
In addition to the type of cheese, the bread used to top the soup can also affect the overall flavor and texture. A French baguette is a classic choice, but Italian or sourdough bread can also be used.
Ultimately, the best cheese for French onion soup is a matter of personal preference, and many different types of cheese can be used to create a delicious and indulgent dish.
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How to make French onion soup
French onion soup is a delicious, indulgent, and comforting dish that is surprisingly easy to make. The soup is traditionally served in a ramekin or a ceramic crock with a handle. It is topped with bread and cheese and then gratinéed to rich, gooey perfection.
To make the soup, you will need the following ingredients:
- Butter
- Olive oil (optional)
- Flour (optional)
- White wine
- Beef stock or broth (or vegetable stock for a vegetarian option)
- Thyme
- Salt and pepper
- Bread (French baguette, Italian, or sourdough)
- Cheese (Gruyère, Swiss, Parmesan, Provolone, Fontina, Mozzarella, or Munster)
You can also add sliced mushrooms to the onions for an extra twist.
Step 1: Caramelize the Onions
Start by melting butter in a large stockpot over medium heat. You can also add a splash of olive oil if you like. Add your onions—you can use white, yellow, or red onions, but the classic choice is 5-6 large yellow onions, peeled and thinly sliced. Toss the onions in the butter until they are coated, and then let them cook for about 5 minutes until they start to turn golden. Stir the onions, and repeat this process for another 5 minutes. Continue stirring the onions every 3-5 minutes initially, and then every 1-2 minutes towards the end, until they have caramelized into a rich, chestnut brown color. This process should take around 30-40 minutes in total.
Step 2: Simmer the Soup
Add flour to the caramelized onions to help thicken the soup (you can omit this step if you prefer a thinner soup). Then, add white wine to deglaze the pan, scraping up any browned bits from the bottom of the pan. Next, pour in your beef stock or broth (or vegetable stock for a vegetarian option). Season with thyme, salt, and pepper, and let the soup simmer for 20-30 minutes.
Step 3: Assemble and Gratinée
Ladle the soup into oven-safe serving bowls and place a slice of bread on top of each bowl. You can break the bread into pieces if you prefer. Layer each slice of bread with your choice of cheese—traditionally, this would be Gruyère, but Swiss, Parmesan, Provolone, Fontina, Mozzarella, or Munster are also popular choices. Place the bowls on a cookie sheet and broil in the oven until the cheese is bubbly and slightly browned, about 2-3 minutes. Serve hot and enjoy!
Tips and Variations:
- If you don't have oven-safe bowls, simply top your soup with hot slices of toast and sprinkle the cheese on top. You can also bake cheesy toasts in the oven and then add them to your soup.
- You can use dried thyme instead of fresh thyme, or try herbs de Provence for extra flavor.
- For a richer soup, use homemade or good-quality shop-bought stock, as this will help turn the collagen to gelatin, resulting in a richer texture.
- If you want to skip the alcohol, you can substitute the white wine with an extra splash of stock or water.
- French onion soup can be frozen for up to three months. Simply transfer the cooled soup to an airtight, freezer-safe container and freeze in serving-size portions.
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The history of French onion soup
French onion soup, or "Soupe à l’Oignon", has been a staple in French cuisine for centuries, with origins tracing back to Roman times. Onions, being widely grown, inexpensive, and easy to grow, were familiar in France, as elsewhere, from time immemorial. Variations of onion soups have existed throughout Europe since ancient Roman and Greek times. In medieval times, large amounts of onions would be used to make soup by cooking them in water. Onion soups were considered restorative and were popular among the poor.
French onion soup made its debut in the 18th century, and it became particularly popular during the French Revolution (1789-1799). During the Revolution, food scarcity forced people to rely on simple, accessible ingredients, and onions, being both cheap and plentiful, were used extensively. The slow caramelization of onions in butter or oil, combined with beef broth and topped with toasted bread and melted cheese, created a dish that was both comforting and nourishing. French onion soup was often served in taverns and inns, where people would gather to discuss politics and share news. These communal meals fostered a sense of solidarity and shared purpose among the revolutionaries, reinforcing their collective spirit during challenging times.
There are several theories about the invention of French onion soup. One theory attributes the recipe to King Louis XV, who, returning hungry from a hunt, found his pantry bare except for onions, butter, and champagne. He decided to use these ingredients to make a soup. Another theory suggests that the recipe was popularized by Stanislas Leszczynski, the Duke of Lorraine and father of the Queen Consort of France. According to this version, Stanislas first tasted onion soup at an inn in the Champagne region and found it so delicious that he asked to learn how to make it. He then popularized the recipe at the Palace of Versailles.
The modern version of French onion soup dates back to the mid-19th century, in Les Halles, the large food and flower market in Paris. The restaurants around the market served the soup with a substantial topping of grated cheese, put under a grill and served au gratin. The soup became a popular breakfast for the workers at the market and a hangover remedy for partygoers leaving the cabarets of Paris late at night. French onion soup has since become a national treasure, enjoyed by people all over the world.
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Frequently asked questions
French onion soup is a classic soup made with caramelized onions, rich broth, and topped with bread and cheese.
Swiss cheese, Gruyère, provolone, mozzarella, and Parmesan are all popular choices for French onion soup. Some recipes call for a combination of these cheeses.
Yes, other cheeses such as gouda, fontina, chedder, and Monterey Jack can also be used. However, some cheeses may affect the texture and oiliness of the soup.
To make French onion soup, sauté onions in butter until translucent. Add beef broth, sherry, thyme, and season with salt and pepper. Simmer the soup and preheat the oven's broiler. Ladle the soup into oven-safe bowls and top with bread and cheese. Broil until the cheese is melted and browned.
French onion soup is typically served with a crusty baguette or French bread on the side or as a topping.
