Andy Montoya
French onion soup is a classic French dish that is easy to make at home. The soup is typically made with caramelized onions and beef stock or broth. The key to a great French onion soup is the cheese, which should be finely grated, easily meltable, and not overpowering. The most popular cheeses for French onion soup are Swiss, Gruyère, and Parmesan. The soup is usually topped with bread and cheese, then grilled to a rich, gooey perfection.
| Characteristics | Values |
|---|---|
| Number of cheese types | 2-3 |
| Cheese types | Gruyère, Fontina, Swiss, Provolone, Mozzarella, Parmesan, Asiago, Vermont Sharp Cheddar, Munster, Comté AOC, von Trapp Farmstead Savage |
| Bread | Baguette, French Bread, Italian, Sourdough |
| Preparation | Melt butter in a pot, add onions, add broth, sherry, thyme, salt, pepper, sugar, beef broth, chicken broth, Worcestershire sauce, bay leaf, vinegar, wine, flour, garlic, croutons, thyme sprigs |
| Cooking method | Oven broiler |
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What You'll Learn
Choosing the right cheese
French onion soup is a classic French dish made with caramelized onions and beef stock or broth. The soup is topped with bread and cheese, then grilled to a rich, gooey perfection. The choice of cheese is important as it should complement the soup and add additional richness.
The traditional choice of cheese for French onion soup is Gruyère, a Swiss cheese that adds a nutty counterpoint to the onions and a rounded earthy note. It also melts beautifully, creating a creamy topping. Experts like Julia Child and Anthony Bourdain specifically recommend Swiss cheese, with Bourdain specifying Gruyère AOP.
Other popular choices of cheese for French onion soup include Fontina, mozzarella, Parmesan, provolone, and Swiss. Some people also like to use a mix of cheeses, such as Parmesan, provolone, and Swiss, or provolone and Gruyère, for a irresistibly melty, cheesy topping. Less common choices include Asiago, Vermont Sharp Cheddar, and Munster.
When choosing the cheese for your French onion soup, look for a cheese that will grate finely, melt easily, and not overpower the other flavors of the soup. It should have a touch of pull and not be oily. It's also important to use enough cheese to make the soup rich and indulgent.
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Preparing the soup
French onion soup is a simple yet hearty dish that is surprisingly easy to make at home. The key to a great soup is in the preparation of the onions and the choice of cheese.
To start, you'll need to slice your onions. The classic choice is large yellow onions, but white, red, sweet, or a combination of these can also be used. Slice them in half lengthwise, then into half-moons about 1/4 inch thick or a little thicker. Avoid cutting them too thin, as they will melt away as the soup simmers.
Next, melt some butter in a large pot or Dutch oven over medium to high heat. You can also add a little olive oil or canola oil. Add the onions and sauté, stirring occasionally, until they start to caramelize and turn a deep golden brown. This should take around 15 minutes to an hour, depending on the heat level. Be patient, as this is where the flavour is developed. You can add a touch of sugar to help amplify the natural sweetness of the onions and aid in caramelization.
Once the onions are caramelized, stir in some garlic until fragrant, about a minute. Then, deglaze the pan with wine. You can use a dry white wine like Sauvignon Blanc or Chardonnay, or a dry red like Merlot or Pinot Noir. If you don't have wine, you can also use sherry or another dry white wine. Scrape up any browned bits from the bottom of the pan and cook until the liquid is nearly evaporated.
Now, it's time to add the broth. You can use beef broth, chicken broth, or a combination of both. Add enough broth to cover the onions, about 1 cup, and stir well. If you want a deeper flavour, use a good, preferably homemade stock. You can also add a small amount of flour to thicken the broth slightly, stirring for about a minute to dissolve. Bring the broth to a boil, then reduce the heat and let it simmer.
To add extra depth of flavour to your soup, you can include some herbs and spices. Add dried thyme and bay leaves to infuse the broth with warm, earthy aromatics. You can also add Worcestershire sauce to enhance the umami flavour. If you like a touch of spice, include some ground black pepper.
Let the soup simmer for about 15 to 30 minutes, stirring occasionally. Taste the soup and adjust seasoning if needed. If you like a slightly sweet and nutty finish, you can add a splash of dry sherry towards the end of the cooking process.
Finally, it's time to assemble and broil your soup. Ladle the hot soup into oven-safe bowls and place them on a baking sheet. Top each bowl with baguette slices or croutons, making sure the bread covers the surface of the soup completely. Generously sprinkle your chosen grated or shredded cheese over the bread. Place the baking sheet with the bowls into the oven and broil until the cheese is melted, golden brown, and bubbly, which should take about 2 to 8 minutes.
Serve the soup immediately while it's still bubbling and enjoy the cheesy, savoury goodness!
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Adding the cheese
Adding cheese to French onion soup is an important step in the recipe. The cheese should be generous, melty, and have a good cheese pull. The cheese is usually added to the soup after the soup has been ladled into oven-proof bowls or crocks.
The traditional cheese to use in French onion soup is Gruyère, which is a Swiss cheese. This cheese is popular because it melts beautifully, creating a creamy, nutty topping. It is also not overpowering, so it won't take away from the other flavours in the soup. Other popular Swiss cheeses used in French onion soup include Swiss Le Gruyère AOP, von Trapp Farmstead Savage, and winter Comté AOC.
However, many variations of French onion soup use a combination of cheeses. Some recipes call for Parmesan, provolone, and Swiss. Other popular choices include Fontina, mozzarella, Asiago, Vermont Sharp Cheddar, and Parmigiano Reggiano.
When adding the cheese to the soup, it is important to first place a slice of baguette or crouton on top of the soup. Then, layer the cheese on top of the bread. The soup can then be placed in the oven to broil until the cheese is melted and browned. This usually takes around 2-8 minutes, depending on the oven.
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Melting the cheese
The key to melting cheese on top of French onion soup is to use an oven or a broiler.
First, ladle the soup into oven-safe serving bowls. If you don't have oven-safe bowls, you can skip the broiling part and make cheese toasts on a baking sheet, topping the soup with those, or even use croutons. Place one slice of bread on top of each bowl of soup (bread may be broken into pieces if you prefer). You can toast the bread in advance or add it untoasted and let the oven melt the cheese and toast the bread at the same time.
Next, layer each slice of bread with your chosen cheese. The classic choice is Gruyère, but other popular options include Fontina, Swiss, mozzarella, provolone, Parmesan, Asiago, and Vermont Sharp Cheddar. You can use a single cheese or a combination of several. The cheese should be shredded or thinly sliced so that it melts easily.
Finally, place the bowls on a baking sheet and broil in the oven until the cheese is melted and browned, which should take around two to eight minutes. Serve immediately while the cheese is still bubbling.
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Serving the soup
Once your soup is ready, it's time to assemble and serve it. If you don't have oven-safe bowls, you can skip the broiling part and make cheese toasts on a baking sheet, topping the soup with those, or even use croutons.
If you're using oven-safe bowls, ladle the soup into them and place a slice of bread on top of each. You can break the bread into pieces if you prefer. If you want to use a baguette, place the slices over the soup to cover the surface completely. You can toast the baguette slices beforehand, or you can place them in the oven after adding the cheese.
For the cheese, you can use a combination of Swiss, mozzarella, and Parmesan, or a mix of provolone and Gruyère. You can also use a combination of Gruyère and Parmigiano Reggiano, or get creative with Asiago, Vermont Sharp Cheddar, Fontina, or mozzarella. Make sure to grate the cheese finely and add a generous helping to melt easily without overpowering the other flavors of the soup.
Place the bowls on a baking sheet and broil in the oven until the cheese is bubbling and melted, which will take about 2 to 8 minutes. Garnish with fresh thyme or thyme sprigs and serve immediately while the cheese is still bubbling.
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Frequently asked questions
The best type of cheese for French onion soup is one that will grate finely, melt easily, and not overpower the other flavors of the soup. Swiss Le Gruyère AOP is a popular choice as it adds a nutty flavor to the onions and has a good melt. Other options include Swiss, mozzarella, Parmesan, provolone, Fontina, Asiago, and Vermont Sharp Cheddar.
To melt the cheese on top of your French onion soup, ladle the soup into oven-proof bowls and place a slice of baguette or crouton on top. Sprinkle the cheese over the bread and place the bowls on a baking sheet. Broil in the oven until the cheese is melted and bubbling, which should take around 2-8 minutes.
You should use a generous helping of shredded cheese on top of your French onion soup. The cheese should cover the surface of the soup completely.
If you don't have oven-proof bowls, you can skip the broiling step and make cheese toasts on a baking sheet to top your soup with. You can also use croutons and sprinkle cheese on top of the soup before serving.
