Bushra Griffith
French onion soup is a hearty dish that is perfect for a cosy night in or to impress a crowd. The soup is traditionally topped with cheese, which adds a layer of flavour and texture. While there are many types of cheese that can be used, the most popular choices include Gruyère, Swiss, Fontina, Provolone, and Mozzarella. Some recipes call for a blend of cheeses, such as Gruyère and Mozzarella, to create a balance of flavour and stringiness. The type of cheese used can vary depending on personal preference, but it is essential to use a generous amount to make the soup rich and indulgent.
| Characteristics | Values |
|---|---|
| Cheese type | Gruyère, Swiss, Provolone, Fontina, Mozzarella, Parmesan, Cheddar, Monterey Jack, Raclette, Havarti |
| Cheese texture | Fine grate, melts easily, not oily, good cheese pull |
| Quantity | Generous |
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What You'll Learn
Swiss cheese, specifically Gruyère, is a popular choice
Gruyère is a traditional choice for French onion soup, which is often made with caramelized onions and beef stock or broth. The soup is then topped with bread and cheese and baked until melted. The cheese adds richness and depth of flavor to the soup, complementing the other ingredients without overpowering them.
When choosing a Swiss cheese for French onion soup, it is important to select one that will grate finely, melt easily, and have a good cheese pull. Gruyère is a popular choice as it meets these criteria and has a nutty flavor that pairs well with the onions. Other Swiss cheeses can also be used, such as Emmental, which has a similar flavor and texture to Gruyère.
In addition to Swiss cheese, other types of cheese that are commonly used in French onion soup include provolone, fontina, mozzarella, and Monterey Jack. These cheeses all melt well and have mild to nutty flavors that complement the soup. However, Swiss cheese, particularly Gruyère, remains a classic and popular choice for this dish due to its unique flavor and texture.
When preparing French onion soup with Swiss cheese, it is important to add the cheese towards the end of the cooking process to ensure it melts properly without becoming oily. The soup can be broiled or baked in the oven until the cheese is golden brown and bubbly, creating a rich and indulgent dish.
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A mix of provolone and Gruyère is another option
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 rich, gooey perfection. While the soup is traditionally topped with Gruyère, some recipes call for a mix of provolone and Gruyère. This combination creates an irresistibly melty, cheesy topping. Provolone is a mild but rich cheese with excellent cheese pull, while Gruyère adds a nutty, earthy flavour to the soup.
When preparing French onion soup, it is important to choose a cheese that will grate finely, melt easily, and not overpower the other flavours in the soup. It should have a touch of pull and not be oily. Provolone and Gruyère fit these criteria well, which is why they are a popular choice for this dish.
Some recipes suggest using three cheeses for maximum decadence. One such recipe calls for Parmesan, provolone, and Swiss cheese. Another option is to use Fontina, another mild white cheese that melts well and pairs well with provolone. Mozzarella can also be used, but it is important to avoid fresh mozzarella as it can become watery when melted.
When assembling the soup, it is recommended to top baguette slices or croutons with shredded cheese and place them on the soup. The baking sheet is then placed in the oven and broiled until the cheese is melted and browned, creating a delicious, indulgent dish.
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Parmesan and provolone is a tasty combination
French onion soup is a classic dish that is typically topped with cheese and baked until golden brown and bubbly. While there are many cheese options to choose from, Parmesan and provolone is a tasty combination.
Parmesan and provolone are both cheeses with distinct flavours that complement each other well. Parmesan is known for its salty, sharp flavour, while provolone has a milder, slightly nutty taste. When combined, these cheeses create a delicious, savoury topping for French onion soup. The saltiness of the Parmesan adds a punch of flavour, while the provolone melts easily and gives the soup a creamy, indulgent texture.
The key to a great French onion soup is to create a balance of flavours and textures. The soup itself is typically made with caramelised onions, which have a sweet and savoury taste. By adding a combination of Parmesan and provolone, the saltiness and nuttiness of the cheeses enhance the sweetness of the onions, resulting in a well-rounded dish.
Additionally, the texture of the cheeses is important. Parmesan has a hard, granular texture that can add a bit of crunch to the soup when sprinkled on top. Provolone, on the other hand, is a semi-soft cheese that melts smoothly, creating a creamy mouthfeel. Together, they provide a satisfying contrast of textures that makes each bite interesting and indulgent.
When preparing French onion soup with Parmesan and provolone, it is essential to grate the cheeses finely and generously sprinkle them over the soup. The soup is then placed under the grill or in the oven until the cheese is melted and browned. This cooking process not only enhances the flavour of the dish but also creates a visually appealing, golden crust that adds to the overall enjoyment of the soup.
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Raclette cheese is another Swiss cheese option
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 rich, gooey perfection. The cheese used in French onion soup should be one that grates finely, melts easily, and does not overpower the other flavors in the soup. While the traditional choice is Swiss Le Gruyère AOP, which adds a nutty counterpoint to the onions and a rounded earthy note, there are several other options to choose from.
Raclette cheese can be purchased in wheels or pre-sliced, and it melts easily without becoming oily. It is important to grate the cheese finely so that it melts evenly and creates a nice cheese pull when combined with the soup. The amount of cheese used is also important—while you don't want to skimp, too much cheese can be overwhelming. A generous sprinkling of Raclette cheese over the top of the soup, combined with bread, will create a delicious, indulgent, and comforting dish.
Raclette cheese pairs well with the other ingredients commonly used in French onion soup. Its mild flavor means it won't compete with the beef stock or broth, and its creamy texture will complement the caramelized onions nicely. The cheese will also melt well over the bread, creating a gooey, indulgent topping. Raclette's melting properties also mean it can be easily combined with other cheeses, such as Gruyère, to create a unique flavor profile for the soup.
When choosing Raclette cheese for French onion soup, look for a cheese that is fresh and has a slightly sweet aroma. The cheese should be firm but not too hard, and it should have a smooth, creamy texture. Avoid Raclette cheese that appears dry or crumbly, as this may indicate that the cheese is past its prime. By choosing fresh, high-quality Raclette cheese and combining it with the right proportions and cooking techniques, you can create a delicious and indulgent French onion soup.
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Fontina, mozzarella, and Monterey Jack are also used
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, then gratinéed to rich, gooey perfection. While the soup is traditionally topped with Swiss Le Gruyère AOP, which adds a nutty counterpoint to the onions, other cheeses can be used. These include Fontina, mozzarella, and Monterey Jack.
Fontina is a mild white cheese that melts well, making it a good choice for French onion soup. It has a creamy texture and a slightly nutty flavour, which can add depth to the soup without overpowering the other ingredients. Mozzarella, another mild cheese, is also used in French onion soup. However, it's important to avoid using fresh mozzarella as it can become watery when it melts.
Monterey Jack is a mild-flavoured cheese that melts easily, making it a versatile option for French onion soup. It has a slightly sweet and savoury taste that can complement the other flavours in the soup. When choosing cheeses for French onion soup, it's important to consider their melting properties and how they will complement the other ingredients.
While Fontina, mozzarella, and Monterey Jack are less common choices for French onion soup, they can be delicious alternatives to the traditional Gruyère. These cheeses can add a creamy texture and mild flavour to the soup, creating a comforting and indulgent dish. When preparing French onion soup, it's recommended to use a generous amount of cheese to ensure a rich and decadent result.
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Frequently asked questions
The best cheese to use is one that will grate finely, melt easily, and not overpower the other flavors of the soup. Traditionally, Gruyère is used, but other popular options include Swiss cheese, Parmesan, provolone, mozzarella, and Fontina.
French onion soup is made by slowly caramelizing onions in butter and oil, then adding flour and broth. The soup is then topped with bread and cheese and broiled until the cheese is melted and browned.
French onion soup typically uses a baguette, but other types of bread such as sourdough or Italian bread can also be used.
Yes, French onion soup can be frozen for up to three months. However, it is recommended to freeze it without the bread and cheese topping.
