Andy Montoya
French onion soup is a classic French dish made with caramelized onions and beef stock or broth. The soup is often topped with bread and cheese, then gratinéed to rich, gooey perfection. The best cheese for French onion soup is one that will grate finely, melt easily, and not overpower the other flavors of the soup. Gruyère is the traditional choice, but other popular options include Swiss, mozzarella, and Parmesan.
| Characteristics | Values |
|---|---|
| Type of cheese | Gruyère, Swiss, Parmesan, Provolone, Mozzarella, Fontina, Monterey Jack, Provolone, Mozzarella, Parmesan |
| Type of onion | Yellow, Red, White |
| Type of wine | Red, White, Sherry |
Gruyère, the traditional choice
Gruyère is the traditional choice for French onion soup, and it's a good one. It's a mild, nutty, earthy cheese that adds a rounded, earthy note to the soup. It's a great complement to the onions and stock, adding a touch of pull without being oily.
Gruyère is a Swiss cheese, and Swiss cheese is often used as a substitute for Gruyère. However, a blend of Gruyère and Mozzarella, with a bit of Parmesan, not only gives great flavor but also that extra-stringy quality that we all love.
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Mozzarella
When using mozzarella for French onion soup, it is important to grate it finely so that it melts easily and evenly. It is also important to be generous with the cheese to ensure the soup is rich and indulgent.
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Fontina
When it comes to French onion soup, Fontina is a popular choice of cheese. Its melting capabilities and rich flavor make it an ideal topping for the soup. The soup is typically prepared with caramelized onions, fresh thyme, and beef broth, and served in oven-proof bowls or ramekins. The Fontina cheese is shredded or sliced and placed on top of the soup, then broiled until golden and bubbly.
When selecting Fontina cheese for French onion soup, it is important to consider its quality and freshness. While commercial varieties are available in larger supermarkets, the best Fontina cheese is often found in delicatessens or specialty stores. Additionally, the aging process of Fontina cheese develops its characteristic flavors and texture, so choosing a mature variety can enhance the overall taste experience.
In conclusion, Fontina cheese is an excellent choice for French onion soup. Its versatility, rich flavor, and melting capabilities make it a perfect topping. By adding Fontina, you can transform a classic dish into a decadent and indulgent culinary experience.
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Provolone
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. It is traditionally served in a ramekin or a ceramic crock with a handle.
French onion soup is traditionally topped with Gruyère, but other cheeses can be used. Most French onion soups are topped with three cheeses for maximum decadence.
One recipe calls for Parmesan, provolone, and Swiss cheese. The provolone is placed on top of the bread, which is placed on top of the soup. The bowl is then placed under the broiler for 2 to 3 minutes, until the cheese is bubbly and slightly browned.
Another recipe calls for a mix of provolone and Gruyère, but these are all of the author's favorite cheeses for French onion soup:
- Provolone: mild but rich with the best cheese pull-ness
- Gruyère: a little nutty and earthy in flavor (Swiss cheese would also be a good substitute)
- Fontina: another mild white cheese that melts well
- Mozzarella: avoid using fresh mozzarella as it will be watery when it melts
- Monterey Jack: a good general melty cheese that's mild in flavor
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Monterey Jack
French onion soup is a classic French dish made with caramelized onions and beef stock or broth. The soup is often topped with bread and cheese, then gratinéed to a rich, gooey perfection. While the soup is traditionally topped with Gruyère, other cheeses can be used, such as Parmesan, provolone, Swiss, Fontina, and mozzarella.
- Use a combination of Monterey Jack and another cheese, such as Gruyère or Parmesan, to add extra flavour and a stringy texture.
- Make sure to grate the cheese finely so that it melts easily and does not overpower the other flavours in the soup.
- If you are using pre-shredded Monterey Jack, toss it with a little cornstarch before sprinkling it on the soup to help it melt more smoothly.
- Do not skimp on the cheese! French onion soup should be rich and indulgent, so make sure to add enough cheese to your soup.
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Frequently asked questions
Gruyère is the traditional choice for French onion soup, but other cheeses can be used. A blend of Gruyère and Mozzarella, with a bit of Parmesan, gives a great flavour and the desired stringy texture. Other popular choices include Fontina, Swiss, and Provolone.
The classic way to make this soup is to use large yellow onions. However, white, red, sweet, or a combination of all four types of onions can also be used.
A dry white wine like Sauvignon Blanc or Chardonnay, or a dry red wine like Merlot or Pinot Noir can be used.
The sherry and red wines are a must to achieve the classic French onion soup flavour. The alcohol cooks out during the process and leaves behind a rich flavour, so it's a must.
