The Best Cheeses To Use For French Onion Soup

French onion soup is a classic French dish that is typically topped with bread and cheese. The cheese is an integral part of the dish, adding a touch of decadence and indulgent richness. But what type of cheese is best suited for this soup?

Traditionally, Gruyère is the cheese of choice for French onion soup. Its nutty and earthy flavour, along with its excellent melting properties, makes it the perfect complement to the sweet and savoury flavours of the soup. However, other cheeses can also be used, such as Fontina, Provolone, Mozzarella, Monterey Jack, and Swiss cheese.

When choosing a cheese for French onion soup, it is important to select one that will grate finely, melt easily, and not overpower the other flavours in the soup. It should also have a slight pull to it and not be too oily.

Gruyère is the traditional cheese used

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.

While Gruyère is the traditional choice, other cheeses can be used. Most French onion soups are topped with three cheeses for maximum decadence. This recipe calls for Parmesan, provolone, and Swiss. Other popular choices include Fontina, mozzarella, Monterey Jack, and Comte. No matter which cheeses you choose, make sure not to skimp! French onion soup should be rich and indulgent.

Other cheeses used include mozzarella, provolone, and Swiss

While French onion soup is traditionally topped with Gruyère, other cheeses can be used. In fact, most French onion soups are topped with three cheeses for maximum decadence.

Mozzarella, for example, is a popular alternative. It melts quickly and easily, but it can also make the soup a bit oily and it firms up faster as the dish cools. If you're using mozzarella, the soup will have to be eaten immediately.

Provolone is another option. It's mild but rich and provides a great cheese pull. Swiss cheese is also a good substitute for Gruyère as it has a similar nutty and earthy flavour.

The cheese should be finely grated, easily meltable, and not overpowering

When selecting a cheese to top your French onion soup, you want to ensure that it is finely grated, easily meltable, and not overpowering.

A good French onion soup is all about the balance of flavours. The cheese should complement the soup without being too dominant. It should also have a touch of pull and not be oily.

A popular choice that ticks all these boxes is Swiss Le Gruyère AOP, which adds a nutty flavour to the soup and a rounded earthy note. It is the go-to option for most recipes and is used by experts like Julia Child and Anthony Bourdain.

However, there are other options that will also work well. For example, a winter Comté AOC, a French Alpine cheese with a designation of origin and a smooth paste, is a natural fit for this soup. If you're looking for something with more of a pull, Provolone is a good option—it's mild but rich and provides an excellent cheese pull. Fontina is another mild white cheese that melts well.

If you're looking for a more general melty cheese that's mild in flavour, Monterey Jack is a good option. Mozzarella will also melt quickly, but it may make the soup a bit oily and firm up faster as it cools, so the soup will need to be eaten immediately. Emmental is another choice that can be added to any other cheese in a 20/80 ratio.

The soup is cooked with beef stock and wine

French onion soup is a classic French dish that is typically made with caramelized onions and beef stock or broth. The soup is then topped with bread and cheese and grilled to perfection.

When it comes to the stock, it's important to use a good-quality one as it forms the base of the soup. While beef stock is traditional, it can be hard to come by and expensive to make. If you're using boxed stock, taste it first and don't use it if you don't like the taste. Alternatively, you can make your own beef stock using a pressure cooker, which is a more practical option. If you want to avoid using beef products altogether, you can try using a hearty vegetable stock with some soy sauce, tamari, or Worcestershire sauce for added savoury depth.

For the wine, dry vermouth or dry white wine are typically used, but you can also use red wine or port. If you prefer not to use alcohol, you can omit it, and the soup will still be delicious. You may want to add a tablespoon of Worcestershire sauce to enhance the flavour.

Now, let's talk about the cooking process. The onions should be caramelized slowly, and this step will take at least 40 minutes to an hour or even two. You want the onions to be incredibly soft, with a deep, sweet flavour and a rich golden-brown colour. Adding a little sugar can help with the caramelization, but be careful not to overdo it, as too much sugar can make the soup overly sweet.

Once your onions are caramelized, it's time to add the liquid. Start by deglazing the pan with the wine of your choice. Then, add the stock, along with some thyme and a bay leaf. Simmer the soup for about 30 minutes to an hour to allow the flavours to meld.

Finally, it's time to assemble and grill the soup. Butter your toast and rub it with garlic. Ladle the soup into oven-safe bowls and place a slice of bread on top of each. Sprinkle grated cheese over the bread—a mix of Gruyère and Parmesan is classic, but you can also use provolone, Swiss cheese, Fontina, or mozzarella. Place the bowls on a baking sheet and grill until the cheese is melted and browned.

And there you have it! A hearty, indulgent French onion soup cooked with beef stock and wine, topped with grilled cheese and bread.

The soup is served in a ramekin or ceramic crock

French onion soup is served in a ramekin or ceramic crock, and it's important that these are oven-proof and can go under the broiler. This is because the soup is assembled in the ramekin or crock, with the bread and cheese on top, and then placed under the broiler until the cheese is melted and bubbly.

Ramekins are small, so they are good for serving individual portions. You can buy them in sets, and they come in a variety of colours and materials, including ceramic, stoneware, and glass. Some have handles, which can be useful for slurping the soup!

Crocks are larger than ramekins and are perfect for a hearty portion of French onion soup. They often have a 'Lion's Head' design, and you can buy them new or vintage.

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