Cheese And Onion Soup: The Perfect Melty Match

French onion soup is a classic French dish that is traditionally topped with cheese and grilled until melted. The type of cheese used can vary, but it should be one that will grate finely, melt easily, and not overpower the other flavours in the soup. Popular choices include Gruyère, Swiss cheese, Fontina, Mozzarella, Monterey Jack, and Provolone.

Swiss cheese, specifically Gruyère, is a popular choice

Gruyère is a popular choice for French onion soup because it has the right balance of flavour and texture. It melts easily without becoming oily and has a good amount of pull. It also grates finely, which is important for the soup. Other cheeses that are commonly used in French onion soup, such as mozzarella, can be oily and firm up quickly as the soup cools. This means the soup has to be eaten immediately, which is not always convenient.

Gruyère is also a versatile cheese that can be used in a variety of dishes. It is a good choice for French onion soup because it has a strong enough flavour to stand out, but it will not overpower the other flavours in the soup. It is important to use a cheese that complements the other ingredients in the soup, such as the onions and beef broth. Gruyère's nutty and earthy flavours make it a good choice for this.

In addition, Gruyère is a readily available cheese that is sold in many supermarkets and specialty shops. It may be more expensive than some other cheeses, but a little goes a long way, and it is worth the extra cost for the flavour it adds to the soup. It is also possible to find cheaper alternatives to Gruyère, such as Jarlsberg or Comté, which are similar in flavour and texture.

Fontina is another mild white cheese option

Fontina has a nutty, earthy flavour that pairs well with the sweetness of caramelized onions in French onion soup. It is also a good melting cheese, which is an important quality when choosing a cheese for this soup as you want it to be melty and have a good cheese pull.

When making French onion soup with Fontina, it is important to note that the cheese should be grated finely and not overpower the other flavours in the soup. It should also be added generously to ensure the soup is rich and indulgent.

Fontina can be used on its own or in combination with other cheeses such as mozzarella, provolone, or Swiss cheese. Using a mix of cheeses can create a more complex and decadent flavour profile.

In addition to choosing the right cheese, the type of onion and bread used, as well as the cooking technique, will also impact the final taste of the soup. For the onions, yellow, red, or white onions can be used depending on your preference. The onions should be thinly sliced and caramelized to a golden brown colour to develop their sweet flavour. For the bread, French bread or baguette slices are typical choices, and these can be toasted or fresh.

French onion soup is a classic dish that is simple to make at home and can be easily adapted to your taste preferences and budget. With the right combination of ingredients and cooking techniques, you can create a delicious and indulgent meal.

Mozzarella should be avoided as it can become watery

Mozzarella is a popular cheese used in many dishes, but it's not always the best option. When it comes to French onion soup, there are a few reasons why mozzarella should be avoided.

The first reason is that mozzarella can become watery when melted. This is because fresh mozzarella has a high water content, and when it's heated, the water is released, making the cheese oily and firm. This can affect the texture and taste of the soup, making it less enjoyable to eat.

Another issue with using mozzarella in French onion soup is that it doesn't complement the other flavours in the dish. French onion soup has a clear, beefy, fragrant, and balanced taste, and the cheese used should enhance these flavours. Mozzarella, with its mild and watery characteristics, may not add the desired depth of flavour to the soup.

Additionally, mozzarella may not provide the desired meltiness that is sought after in a French onion soup. While it does melt, it can firm up quickly as it cools, which means the soup has to be eaten immediately. This can be inconvenient if you're looking for a dish that can be enjoyed at a leisurely pace.

Finally, mozzarella may not give you the ideal cheese pull that is often desired in a French onion soup. The cheese pull is a key part of the experience, and other cheeses like provolone, Gruyère, or Fontina may provide a better, more satisfying stretch.

In conclusion, while mozzarella can be used in French onion soup, it may not be the best choice due to its tendency to become watery and its inability to complement the flavours and texture of the dish. For a more enjoyable and traditional experience, it's recommended to opt for other cheese options that will enhance the soup's flavour and provide the desired meltiness and cheese pull.

Monterey Jack is a mild, general melty cheese

Monterey Jack is a mild, white cheese that is great for melting. It is commonly used in Mexican-American food and is similar in taste and texture to Colby, Cheddar, Havarti, or Butterkase. It is also comparable to Queso Oaxaca, a Mexican cheese that is hard to find outside of the Southwest.

Monterey Jack is a good choice for French onion soup because it melts well and has a mild flavor that won't overpower the other ingredients. It is also a versatile cheese that can be shredded, sliced, or cubed, making it easy to incorporate into recipes.

When selecting a cheese for French onion soup, it is important to choose one that will grate finely, melt easily, and have a good cheese pull. The cheese should also complement the other flavors in the soup without being too oily. Monterey Jack ticks all these boxes, making it a suitable option for this classic dish.

While traditional French onion soup is often made with Swiss cheeses like Gruyère, or a combination of provolone and Gruyère, Monterey Jack is a suitable alternative, especially for those who prefer a milder flavor. It will melt easily and create a delicious, indulgent topping for the soup.

Provolone has a good cheese pull

French onion soup is a classic dish that has been enjoyed for centuries. The key to this soup is not only the sweet and savory flavor of the onions but also the gooey, melted cheese on top. While there are many types of cheese that can be used, such as Swiss cheese, Gruyère, Fontina, and Mozzarella, Provolone stands out for its exceptional cheese pull.

Provolone, an Italian semi-hard cheese, is renowned for its stretchiness and meltability. Its unique characteristics are due to its casein protein structure and optimal moisture content. The casein proteins form a network throughout the cheese, and when heated, they unravel and realign, creating the signature stretch of the cheese. Younger provolone tends to be stretchier due to its higher moisture content and less protein breakdown.

In the context of French onion soup, Provolone's stretchiness adds a delightful element to the dish. As you lift your spoon to take a bite, you'll be greeted by a string of molten cheese stretching from the bowl. This cheese pull not only looks captivating but also enhances the overall sensory experience of the soup.

When selecting Provolone for French onion soup, it is recommended to choose the younger variety, Provolone Dolce, which has been aged for two to three months. It has a milder flavor and higher moisture content, resulting in a smoother melt and an impressive cheese pull.

To achieve the perfect cheese pull with Provolone, it is essential to control the heating process. Apply low and steady heat to allow the cheese to melt gradually. This prevents the casein proteins from overcooking, ensuring a smooth and stretchy texture without any graininess.

In conclusion, Provolone is an ideal cheese for French onion soup due to its exceptional cheese pull. Its stretchiness adds a layer of decadence to the soup, making the dining experience even more enjoyable. By selecting the right variety of Provolone and applying the appropriate heating technique, you can create a dish that delights both the eyes and the palate.

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