Bushra Griffith
French onion soup is a classic, hearty dish that is simple to make at home. The key to a great French onion soup is in the flavour layering, which starts with a savoury broth base and well-caramelized onions. To finish off this classic soup, it is topped with crusty baguette slices and melted cheese. The cheese is a very important component as it adds additional richness and mouthfeel to the dish. The best cheeses for French onion soup are those that will grate finely and melt easily, such as Swiss cheese, Gruyère, or a mix of both.
| Characteristics | Values |
|---|---|
| Type of cheese | Swiss, Gruyere, Provolone, Monterey Jack, Asiago, Mozzarella, Smoked Gouda, Comte AOC |
| Bread | Baguette, Croutons, Crostini, French Bread, Italian Bread |
| Method | Broiler/Salamander, Toaster Oven, Blow Torch |
| Ingredients | Onions, Butter, Oil, Garlic, Wine, Beef Stock, Chicken Stock, Thyme, Bay Leaves, White Wine Vinegar, Salt, Pepper, Paprika |
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What You'll Learn
Choosing the right cheese
A popular choice for French onion soup is Swiss cheese, specifically Gruyère, a type of Swiss cheese with a nutty flavour and earthy notes that perfectly complement the soup's caramelized onions. Younger Gruyère is often preferred for its caramel notes, which pair well with the onions, and its nuttiness, which adds depth to the stock. Provolone is another excellent option for French onion soup as it is mild but rich and melts well. A mix of Gruyère and Provolone is also a popular choice, providing an irresistibly melty and cheesy topping.
If you're looking for a more general melty cheese that's mild in flavour, Monterey Jack is a good option. For a French Alpine cheese with a smooth paste, try a winter Comté AOC. Emmental is another cheese that works well when combined with other cheeses in an 80/20 ratio.
When choosing cheese for your French onion soup, it's important to avoid cheeses that will become oily or firm up too quickly as the soup cools, as this can impact the dining experience. Cheeses like Gouda or Mozzarella, for example, will melt quickly but can also be oily and require the soup to be eaten immediately.
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Preparing the broth
Start by slicing your onions. For the best results, slice them in half lengthwise and then into half-moons about 1/4 inch thick or slightly thicker. This provides a good surface area for caramelization, which is key to developing the flavour of your soup.
Next, heat a large stockpot or Dutch oven on medium-high heat. Add butter and a touch of canola oil to the pan. The butter adds richness, while the oil helps to prevent the butter from burning. Once the butter has melted, add your sliced onions. Sauté the onions, stirring occasionally, until they start to turn a deep golden brown and caramelize. This process should take around 30-40 minutes. Be patient, as caramelized onions are the foundation of a great French onion soup.
Once the onions are caramelized, it's time to build flavour. Add minced garlic to the pot and stir until fragrant, about 1 minute. Then, pour in a generous glug of red wine, scraping up any browned bits from the bottom of the pot. The wine adds depth and a subtle fruity note to your broth. You can also add a splash of sherry at this stage for an extra layer of complexity.
Now it's time to add the liquid. Pour in your chosen broth—a combination of beef broth and chicken broth is traditional, but you can also use chicken stock with beef concentrate for a well-rounded flavour. Add enough liquid to comfortably cover the onions. Toss in a bundle of fresh herbs—thyme and bay leaves are classic choices, tied together with kitchen twine to make removal easier later on.
Bring the broth to a gentle boil. Then, reduce the heat and let it simmer for around 15-20 minutes. This allows the flavours to meld and intensify. After simmering, remove and discard the herb bundle.
Finally, it's time to season. Add a splash of white wine vinegar to brighten the flavours. Then, season with salt and pepper to taste. Remember, the broth should be well-seasoned, as it forms the base of your soup. And there you have it—a delicious, savoury broth for your French onion soup!
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Caramelising the onions
To make a French onion soup with perfectly caramelized onions, start by slicing your onions. Slice them in half lengthwise, then into half-moon shapes about 1/4-inch thick or thicker.
Next, melt some butter in a large stock pot or Dutch oven over high heat. You can also add canola oil to the butter. Once melted, add your sliced onions and sauté, stirring occasionally, until they start to caramelize. This should take around 15 minutes. Reduce the heat to medium-high and continue to sauté until the onions are deep brown. This can take up to an hour, and the longer you cook them, the more flavourful they will be.
You can also add other ingredients to the onions as they cook, such as garlic, wine, beef stock, thyme, and bay leaves. If you want to add wine, stir it in after the onions are caramelized, scraping up any browned bits from the bottom of the pot. Then add the stock and herbs, bring to a boil, and simmer until slightly reduced.
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Adding the baguette
To make the perfect French onion soup, you'll need to start with a good base. This means caramelizing your onions well—this is where all the flavour lies. Once you've got that deep brown colour, it's time to think about adding the baguette.
First, preheat your oven to broil. Place your baguette slices onto a baking sheet and pop them into the oven. Keep an eye on them and turn them over when they are golden brown—this should take about 1-2 minutes per side. Set the baguette slices aside.
Now, it's time to assemble your soup. Divide the soup into ramekins or oven-proof bowls. Place the bowls onto a baking sheet and top with baguette slices. Cover the surface of the soup completely with the baguette slices, and then sprinkle with your chosen cheese.
You can use a variety of cheeses, but a mix of provolone and gruyere is a popular choice for that irresistible, melty, cheesy top. Swiss cheese is also a good option, as is Monterey Jack, a mild-flavoured cheese that melts well.
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Melting the cheese
A mix of provolone and gruyere is a popular choice for French onion soup as it creates an irresistibly melty, cheesy top. However, other types of cheese can also be used, such as Swiss cheese, Monterey Jack, or mozzarella. When choosing a cheese, it is important to select one that will grate finely, melt easily, and have a touch of pull without being oily.
Some people prefer to brown their cheese before adding it to the soup. This can be done by using a kitchen blow-torch or a salamander, an open-faced broiler used in many restaurants. By browning the cheese first, you can achieve a darker crust on the soup without overcooking the other ingredients.
To ensure the cheese melts evenly and doesn't sink into the soup, it is recommended to use sliced cheese instead of shredded or grated cheese. The croutons or baguette slices should also be large enough to hold the cheese above the level of the soup.
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Frequently asked questions
The best cheese to melt on French onion soup is a mix of Swiss and Gruyere. However, you can also use other cheeses such as provolone, Asiago, mozzarella, or smoked Gouda.
To melt cheese on French onion soup, first, fill oven-safe bowls with hot soup. Next, top each bowl with toasted bread and shredded cheese. Finally, place the bowls under a broiler until the cheese is melted and browned.
Besides cheese, you will need caramelized onions, a baguette or croutons, and a broth or stock. You can also add herbs such as thyme or bay leaves, and wine or sherry for extra flavor.
