Andy Montoya
French onion soup is a hearty, indulgent dish topped with browned, stringy cheese. The cheese is an essential component of the soup, adding depth of flavour and texture. While the type of cheese used is a matter of personal preference, traditionally, French onion soup is topped with Gruyère. Other popular cheeses include Fontina, Swiss, Provolone, Mozzarella, Parmesan, and Monterey Jack.
| Characteristics | Values |
|---|---|
| Cheese characteristics | Should grate finely, melt easily, not oily, and not overpowering |
| Most common cheese | Swiss Le Gruyère AOP |
| Other common cheeses | Parmesan, Provolone, Mozzarella, Fontina, Colby, Cheddar, Monterey Jack, Munster, Winter Comté AOC |
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What You'll Learn
Swiss cheese, specifically Gruyère, is a popular choice
Gruyère is a Swiss cheese with a nutty flavour and earthy notes that complement the sweetness of caramelised onions. It grates finely, melts easily, and has a good mouthfeel without being oily. It also has a good amount of pull, which is an important quality in the cheese used for French onion soup.
The cheese is an essential ingredient in French onion soup, adding richness and depth of flavour to the dish. The soup itself should be clear, fragrant, and well-balanced, and the cheese should enhance these qualities.
When making French onion soup, it is important to take the time to caramelise the onions properly to develop their flavour. This can take around an hour, but it is worth the wait. The soup is typically made with a beef broth, but chicken stock or a combination of the two can also be used. Wine is often used to deglaze the pan, adding another layer of flavour.
Once the soup is ready, it is ladled into bowls, topped with bread and cheese, and grilled until the cheese is melted and browned. This simple dish is hearty and indulgent, perfect for a cold day.
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Provolone is a mild, rich cheese with a good cheese pull
French onion soup is a classic French dish that originated as a hearty breakfast and hangover cure in Paris' Les Halles market in the 18th century. The soup is made with caramelized onions and beef stock or broth, and is topped with bread and cheese before being gratinéed to rich, gooey perfection.
While the traditional choice of cheese is Gruyère, some recipes call for a mix of cheeses, such as Swiss and Gruyère, or Parmesan, provolone, and Swiss. Provolone is an excellent choice for French onion soup as it is a mild, rich cheese with a good cheese pull. Its mild flavour ensures that it does not overpower the other flavours in the soup, while its richness adds depth and body. Its excellent melting properties make it ideal for gratinéing, and its cheese pull gives the dish a delightful, indulgent texture.
When selecting a cheese for French onion soup, it is important to consider its melting properties, flavour, and texture. The cheese should grate finely, melt easily, and have a good pull without being oily. It should complement the soup without overpowering its other flavours.
Provolone ticks all these boxes, making it a perfect choice for French onion soup. Its mild flavour and excellent melting properties make it a versatile cheese that can be paired with other cheeses or used on its own. Its rich, creamy texture adds a touch of decadence to the dish, making it a satisfying and indulgent choice.
In addition to provolone, other popular cheese choices for French onion soup include Fontina, mozzarella, and Monterey Jack. Ultimately, the choice of cheese depends on personal preference and what is available. The key is to ensure that the cheese enhances the flavour of the soup and creates a delicious, indulgent dish.
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Parmesan adds a salty, nutty depth
French onion soup is a classic French dish made with caramelized onions, beef stock or broth, and a variety of cheeses. The key to a great French onion soup is in the depth of flavour created by the combination of ingredients.
While the traditional choice of cheese is Gruyère, a Swiss cheese, there are many other varieties that can be used. Parmesan, for example, adds a salty, nutty depth to the soup. Parmesan is a hard, aged cheese with a strong, sharp flavour. When grated over the soup, it adds a salty, savoury note that enhances the sweetness of the caramelized onions. The nutty, savoury flavour of Parmesan also complements the beef broth, creating a well-rounded, indulgent taste.
When selecting Parmesan for French onion soup, it is important to choose a high-quality cheese with a good depth of flavour. Freshly grated Parmesan is always preferable to pre-grated varieties, as it has a more intense flavour and melts more easily. The cheese should be finely grated to ensure it melts quickly and evenly, creating a gooey, indulgent texture.
To further enhance the flavour of the soup, it is recommended to use a combination of cheeses. Parmesan pairs well with other cheeses such as provolone, Swiss, or mozzarella. These cheeses melt easily and contribute to the creamy, indulgent texture of the dish. By combining Parmesan with other cheeses, a balanced flavour profile is achieved, ensuring that no single flavour overpowers the others.
In addition to the choice of cheese, the cooking technique is also important. The soup should be cooked slowly to allow the flavours to develop and the onions to caramelize properly. Adding a splash of wine or vinegar can also enhance the depth of flavour and create a more complex dish. Serving the soup in oven-proof bowls and broiling it until the cheese is melted and browned creates a golden, crispy topping that adds texture and visual appeal.
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Mozzarella gives the soup an extra-stringy quality
While Swiss Le Gruyère AOP is the go-to cheese for most French onion soup recipes, mozzarella is another popular choice. Mozzarella, a mild, stretchy cheese, gives the soup an extra-stringy quality. It is a great option if you want to achieve a good cheese pull.
Mozzarella is a versatile cheese that can be used in many dishes, from pizzas to salads to soups. When used in French onion soup, it adds a creamy texture and a subtle, pleasant flavour. The soup is typically made with caramelized onions and beef stock or broth, and the mozzarella is added at the end, shredded or sliced, and broiled until melted and browned.
French onion soup is a classic French dish that is simple to make at home. While the traditional choice of cheese is Gruyère, some recipes call for a combination of cheeses, such as Swiss, Mozzarella, and Parmesan. This combination provides a variety of flavours and textures that complement the soup.
The key to a great French onion soup is in the layering of flavours. The soup itself should be rich and fragrant, and the cheese should add additional richness and mouthfeel. Mozzarella, with its mild flavour and stringy texture, contributes to the overall indulgent and decadent nature of the dish.
When choosing mozzarella for your French onion soup, opt for a high-quality variety that will melt easily and provide the desired stringy consistency. You can shred or slice the mozzarella, depending on your preference, and add it generously to the soup before broiling.
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Raclette and Havarti are also mentioned as good options
French onion soup is a classic French dish made with caramelised onions and beef stock or broth. The soup is topped with bread and cheese, which is then grilled to rich, gooey perfection. The cheese used should be one that grates finely, melts easily, and does not overpower the other flavours in the soup. While Gruyère is the traditional choice, other cheeses can be used. Popular choices include Swiss, Fontina, Mozzarella, Parmesan, and Provolone. Raclette and Havarti are also mentioned as good options.
Raclette is a Swiss cheese with a mild, nutty flavour. It melts easily and has excellent ductility, making it ideal for French onion soup. Raclette has a similar flavour profile to Gruyère, with a slightly stronger taste. Its melting properties make it perfect for creating the gooey, stringy texture desired in French onion soup.
Havarti is a Danish cheese with a mild, buttery flavour. It is a semi-soft cheese that melts smoothly and has a creamy texture, making it another excellent choice for French onion soup. Havarti has a more subtle flavour than Gruyère, adding a creamy mouthfeel without overwhelming the other ingredients. Its melting properties also contribute to the desired gooey, stringy texture of the dish.
When choosing between Raclette and Havarti for French onion soup, consider the specific flavour profile and texture desired. Raclette will provide a slightly stronger, nuttier flavour, while Havarti will contribute a milder, buttery taste. Both cheeses will melt smoothly and create the characteristic gooey, stringy texture that defines this classic dish.
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Frequently asked questions
Traditionally, Gruyère is used for French onion soup. It melts beautifully, creating a creamy, nutty topping.
Yes, other popular choices include Fontina, Swiss, Provolone, Mozzarella, Parmesan, and Monterey Jack.
You're looking for a cheese that will grate finely, melt easily and have a touch of pull without being oily.
Be generous with the cheese! French onion soup is meant to be rich and indulgent.
After you've ladled the soup into bowls, add a splash of sherry, a crouton, and top generously with shredded cheese. Place the bowls in the oven and broil until the cheese is melted and browned, about 8 minutes.
