Bushra Griffith
French onion soup is a hearty dish that is simple to make and is typically topped with bread and cheese. While there are no set rules on which cheese to use, the classic choice is Gruyère, a Swiss cheese with nutty and earthy notes that complement the sweetness of the caramelized onions. Other popular options include Swiss, Fontina, Mozzarella, Provolone, and Parmesan, or a combination of these. Cheeses like Gouda and Mozzarella are not recommended as they tend to make the soup oily.
| Characteristics | Values |
|---|---|
| Traditional cheese | Gruyère |
| Other cheeses used | Parmesan, Provolone, Swiss, Fontina, Mozzarella, Monterey Jack, Comte |
| Texture | Finely grated, melts easily, not overpowering, a touch of pull, not oily |
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What You'll Learn
French onion soup is classically topped with Gruyère
French onion soup, or soupe à l'oignon gratinée, 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. French onion soup is traditionally topped with Gruyère, a Swiss cheese with a nutty, earthy, and slightly fruity flavour profile. This distinctive aroma and full flavour are due to the fact that the milk is not heated during the curdling process in cheesemaking. When melted on top of French onion soup, Gruyère perfectly complements the sweetness of the caramelised onions and the savouriness of the broth.
Gruyère is a great melting cheese, which is why it is also a key ingredient in fondue or a croque monsieur. When broiled, the golden colour, rich aroma, and melty mouthfeel of Gruyère-topped toasts are integral to French onion soup. The cheese adds a touch of pull without becoming oily, and its flavour should not overpower the other flavours in the soup. For this reason, younger Gruyère is preferable for French onion soup, as its flavour will not dominate the other ingredients.
While Gruyère is the traditional choice, other cheeses can be used to top French onion soup. Some recipes call for Swiss cheese, and experts like Julia Child and Anthony Bourdain specify Gruyère AOP. However, other popular choices include Fontina, Mozzarella, Provolone, and Parmesan. Some recipes even call for a blend of cheeses, such as Gruyère and Mozzarella with a bit of Parmesan, to create a stringy, gooey texture.
When preparing French onion soup, the soup is ladled into oven-safe bowls or tureens, which are then covered with toasted baguette rounds. The cheese is then sprinkled on top, and the bowls are placed under a broiler until the cheese is browned and bubbly. The soup is served hot, with the cheese still bubbling, for a classic French cooking staple that is perfect for a cosy night in or to impress a crowd.
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Other popular cheeses include Fontina, Swiss, and Mozzarella
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 Gruyère is the traditional cheese of choice, other popular options include Fontina, Swiss, and Mozzarella.
Fontina is a popular choice for French onion soup due to its melting properties and ability to add a rich, indulgent quality to the dish. It has a slightly nutty, earthy, and mellow flavour that pairs well with the sweetness of caramelised onions. Fontina also has a smooth and creamy texture, enhancing the overall mouthfeel of the soup.
Swiss cheese, also known as Le Gruyère, is another popular option for French onion soup. It is a hard cheese with a nutty, earthy, and slightly fruity flavour profile. Swiss cheese adds a distinct aroma and depth of flavour to the soup, complementing the other ingredients without overpowering them. Its melting properties make it ideal for creating a gooey, stringy texture in the soup.
Mozzarella is a versatile cheese that can be used on its own or in combination with other cheeses like Gruyère or Parmesan. It melts easily and contributes to the gooey, stringy texture characteristic of French onion soup. However, some sources suggest that mozzarella may not be the best choice as it can become oily when melted, affecting the overall texture of the dish.
When choosing cheeses for French onion soup, it is important to consider their melting properties, flavour profiles, and how they complement the other ingredients. The cheese should enhance the soup's richness and mouthfeel without becoming oily or overpowering the delicate balance of flavours.
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A younger Gruyère is preferable as it melts better
When making French onion soup, the cheese you choose is key. The cheese needs to complement the soup without overpowering the other flavours. It should melt easily without becoming oily and should add a touch of pull to the soup. While there are many types of cheese that can be used, Gruyère is the traditional choice.
Gruyère is a great melting cheese, which is why it is often used in fondue or a croque monsieur. When broiled, the golden colour, rich aroma, and melty mouthfeel of Gruyère-topped toasts are integral to French onion soup. The taste of Gruyère cheese changes as it ages, evolving from mild, sweet, and grassy to something sharper and more robust. The texture also becomes more granular and crumbly. For these reasons, a younger Gruyère is preferable for French onion soup as it melts better and its flavour won't dominate the other ingredients. Aged Gruyère, which is considered to be any wheel aged for more than 10 months, is better suited for a cheese board.
When selecting Gruyère for your French onion soup, look for Gruyère AOP, or Appellation d'Origine Protégée. This means the cheese has a protected designation of origin and is sourced from and produced in a designated region of Switzerland under specific guidelines. Genuine Gruyère adds a truly decadent deliciousness for a next-level French onion soup.
While Gruyère is the traditional choice, other popular cheeses used in French onion soup include Fontina, Swiss, Provolone, Mozzarella, Parmesan, and Munster. Some recipes even call for a blend of cheeses. No matter which cheeses you choose, make sure to use enough so that each spoonful of soup includes a bite of cheese.
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The cheese should complement the soup without overpowering it
The cheese is a key ingredient in French onion soup, adding a touch of extra richness and mouthfeel. The cheese should complement the soup without overpowering it. The traditional choice of cheese for French onion soup is Gruyère, a Swiss Alpine cow's milk cheese with a nutty, earthy, and slightly fruity flavor profile. Its distinctive aroma and full flavor are partly due to the fact that the milk is not heated before it is curdled during cheesemaking. When melted on top of French onion soup, Gruyère perfectly complements the sweetness of the caramelized onions and the savory broth.
However, other cheeses can be used to top French onion soup, such as Parmesan, provolone, Swiss, Fontina, mozzarella, and Monterey Jack. Some recipes even call for a combination of cheeses, such as Gruyère and mozzarella with a bit of Parmesan, or Parmesan and Gruyère. When choosing a cheese to top your French onion soup, consider a cheese that will grate finely, melt easily, and not overpower the other flavors of the soup. Avoid oily cheeses or hard cheeses like Parmesan, which may not melt as well.
For a French Alpine cheese with a designation of origin and a smooth paste, try using Comté AOC or AOC Comté in place of Gruyère. Another option is von Trapp Farmstead Savage, a very meltable Alpine-style cow's milk cheese from Vermont that has all the notes of the soup, elevating the warm flavors.
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The cheese should melt easily without becoming oily
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 gratinéed to rich, gooey perfection. The cheese used should complement the soup without overpowering the other flavors. It should melt easily, have a touch of pull, and not become oily.
The traditional choice of cheese for French onion soup is Gruyère, a Swiss cheese that adds a nutty flavor and rounded earthy notes to the soup. Other popular choices include Fontina, Swiss, Provolone, and Mozzarella. These cheeses are all young, moist, and rennet-set, which makes them ideal for melting. They also have a higher fat content, which contributes to their melting ability.
To ensure that the cheese melts easily without becoming oily, it is important to maintain the balance of water and fat in the cheese. Younger, high-moisture cheeses tend to melt more easily than older, drier cheeses. This is because the milk proteins in younger cheeses are more loosely packed and separate more easily when heated. In contrast, drier cheeses like Parmesan or Pecorino-Romano have already lost much of their moisture through evaporation, causing them to separate into clumps or break when melted.
In addition to moisture content, the type of acid used during the cheese-making process can also affect its melting ability. Cheeses like paneer, feta, and ricotta are curdled with acid rather than rennet, which makes them more likely to become grainy and hold their shape when melted. On the other hand, adding certain types of acid, such as tartaric acid from a tart white wine, can help prevent the cheese's casein proteins from clumping together and turning stringy.
Finally, the presence of starch can also improve the melting ability of cheese. Starch physically impedes fat molecules from joining up into larger droplets and makes the water phase more viscous, preventing fat separation. This technique is commonly used in sauces like mornay or nacho cheese sauce.
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Frequently asked questions
Gruyere is the traditional choice for French onion soup.
Swiss cheese is a popular choice, as well as mozzarella, parmesan, emmental, fontina, provolone, and munster.
Cheeses like gouda or mozzarella may not be ideal as they melt quickly and can make the soup oily.
Emmental can be used at a 20/80 ratio with another cheese.
Swiss Le Gruyère AOP adds a nutty flavour to the soup and is a popular choice.
