Bushra Griffith
French onion soup is a classic French dish that is typically served with melted cheese on top. The soup is made with caramelized onions, beef stock or broth, and often red wine, brandy, or cognac. The type of cheese used is important – it should complement the soup while adding richness and mouthfeel. Popular choices include Swiss cheese, such as Gruyère, as well as Comté, Emmentaler, mozzarella, young Manchego, and Monterey Jack. To melt the cheese, the soup is typically placed under a broiler until the cheese is browned and bubbly.
| Characteristics | Values |
|---|---|
| Type of cheese | Swiss cheese, Gruyère, Comté, Emmentaler, Mozzarella, Monterey Jack, Parmesan, Asiago, Cheddar, Provolone, Von Trapp Farmstead Savage, or any other melting cheese |
| Type of bread | Baguette, French bread, biscuits, or croutons |
| Method | Bake in the oven until cheese is melted and browned |
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What You'll Learn
Choosing the right cheese
Traditionally, French onion soup is topped with Gruyère, a Swiss cheese with a nutty flavour that adds depth to the soup. Other popular choices include Fontina and mozzarella. When selecting a cheese, consider a variety that will melt well and create a gooey, stringy texture. Some alternative options for cheese include:
- Provolone: mild but rich, with a good cheese pull.
- Parmesan: Grated Parmesan can be sprinkled on top or layered between bread slices.
- Swiss: Shredded or sliced Swiss cheese is a classic choice for French onion soup.
- Emmental: A Swiss cheese with a similar flavour profile to Gruyère.
- Comte: A French Alpine cheese with a smooth paste and nutty flavour.
- Monterey Jack: A mild-flavoured, general-purpose melting cheese.
Ultimately, the choice of cheese depends on your preference and what is available. Feel free to experiment with different cheeses or a combination of cheeses to find your favourite French onion soup topping.
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Preparing the soup
Next, add the broth. For a traditional French onion soup, this should be a beef broth, but chicken stock is also a popular alternative. You can also add some sherry, red wine, brandy, cognac, or Worcestershire sauce to taste. Add some thyme and season with salt and pepper. Let the soup simmer for at least 15 minutes, but for a deeper flavour, you can leave it for up to 45 minutes.
While the soup is simmering, preheat your oven's broiler to high. When the soup is ready, carefully ladle it into oven-safe bowls. Add a splash of sherry to each bowl, and a crouton or slice of baguette. Top with your cheese – grated, sliced, or shredded – and place the bowls in the oven. Broil until the cheese is melted and browned, which should take about 2-8 minutes. Serve immediately while the cheese is still bubbling.
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Adding cheese to the soup
French onion soup is a classic French dish that is easy to make and perfect for cold winter days. The type of cheese you choose for your soup is important as it is a key ingredient that complements the soup. The ideal cheese should grate finely, melt easily, and have a touch of pull without being oily.
The most popular choice of cheese for French onion soup is Swiss cheese, specifically Gruyère. This cheese adds a nutty flavour to the soup and a rounded earthy note. Other popular choices include Fontina, mozzarella, Emmental, Monterey Jack, Comte, and Asiago. You can also use a mix of cheeses, such as provolone and Gruyère, or Parmesan, provolone, and Swiss.
When adding cheese to your soup, the goal is to create a gooey, stringy, clingy cheese trampoline that clamps down on the soup dish as it melts. To achieve this, 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. Then, layer each slice of bread with your chosen cheese. Place the bowls on a baking sheet and broil in the oven until the cheese is melted and browned. Serve the soup immediately while the cheese is still bubbling.
If you want to avoid the cheese sinking into the soup and making it mushy, you can try using sliced cheese instead of shredded or grated cheese. This will help the cheese stay above the level of the soup and allow it to caramelize properly. You can also try using a crouton or a toasted baguette slice to hold the cheese above the soup. Another option is to use a kitchen blowtorch to brown the cheese, a technique used in many restaurants.
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Melting the cheese
To achieve the desired melted consistency, it is recommended to use a cheese that will grate finely and melt easily. Sliced cheese may also be used, as it allows for better caramelization than shredded or grated cheese. The amount of cheese used can vary, but it should be generous, as French onion soup is known for its rich and indulgent character.
To achieve a more even melt and browning, some sources suggest using a toaster oven or a kitchen blowtorch. Placing the cheese-topped bread or crouton above the level of the soup can also help the cheese brown properly.
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Serving the soup
French onion soup is served in a variety of ways, but the most common method is to ladle the soup into oven-safe serving bowls and place a slice of bread on top of each. The bread may be broken into pieces if you prefer. The bread can be toasted or untoasted, depending on your preference. You can also use a crouton or a baguette slice.
Next, layer the bread with cheese. You can use a single type of cheese or a combination of cheeses. The classic choice is Gruyère, but other popular options include Swiss cheese, Emmental, mozzarella, young Manchego, Monterey Jack, Parmesan, Asiago, Vermont Sharp Cheddar, Comte, and Provolone. If you want to get creative, you can even use a very meltable Alpine-style cow's milk cheese.
Place the bowls on a cookie sheet and broil in the oven until the cheese bubbles and browns slightly. This should take around 2 to 8 minutes, depending on your oven. Keep a close eye on it to ensure it doesn't burn. The cheese should have a touch of pull and not be oily.
Finally, serve the soup immediately while it's still bubbling. French onion soup is best enjoyed hot, with the cheese melted to perfection.
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Frequently asked questions
The best cheese to melt on French onion soup is one that will complement the soup, add richness, and melt easily. The most popular choice is Swiss cheese, specifically Gruyère. Other popular choices include Fontina, mozzarella, Monterey Jack, Comte, Emmentaler, young Manchego, and provolone.
The best way to melt the cheese on French onion soup is to sprinkle shredded cheese on top of the soup and place the bowl in the oven set to broil. You can also use a toaster oven or a kitchen blow torch to melt the cheese.
It takes about 2 to 8 minutes to melt the cheese on French onion soup in the oven.
