The Best Cheeses To Compliment French Onion Soup

French onion soup is a classic French dish that is typically served in a ramekin or ceramic crock. It is made with caramelized onions and beef stock or broth, and is often topped with bread and cheese. The best cheese to use for French onion soup is a matter of personal preference, but traditionally, Gruyère is used. Other popular choices include Fontina, Swiss, Parmesan, provolone, and mozzarella. When choosing a cheese, it is important to consider its melting properties and how it will complement the other flavors in the soup.

Gruyère is the traditional cheese for French onion soup

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, gratinéed to rich, gooey perfection, and served in a ramekin or a ceramic crock with a handle.

Gruyère is the traditional cheese used in French onion soup. It adds a nutty counterpoint to the onions and a rounded earthy note to the soup. It is also known to have the perfect melt as it is stringy and droopy, making it ideal for the soup.

While Gruyère is the traditional choice, other cheeses can be used, such as Parmesan, provolone, Swiss, Fontina, mozzarella, and Monterey Jack. Most French onion soups are topped with three cheeses for maximum decadence.

A blend of Gruyère, mozzarella and Parmesan is a good alternative

Gruyère is a Swiss cheese with a nutty, earthy flavour that adds a nice counterpoint to the onions and a rounded, earthy note to the soup. Mozzarella, on the other hand, will melt quickly and might be a little oily, but it will also provide that essential stretch. Parmesan, meanwhile, will add a salty, savoury note.

When making French onion soup, you want 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. A blend of these three cheeses will give you the best of all worlds.

French onion soup is a classic French dish, typically made with caramelised onions and beef stock or broth. It is usually served in a ramekin or ceramic crock, topped with bread and cheese, and grilled to rich, gooey perfection.

Other cheeses to use include Swiss, Fontina, Monterey Jack, provolone and mozzarella

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.

No matter which cheese you choose, it should grate finely, melt easily and not overpower the other flavours of the soup. It should also have a touch of pull and not be oily.

The best cheeses melt well, grate finely and don't overpower the soup

When choosing the best cheese for French onion soup, you want a cheese that will melt well, grate finely, and not overpower the other flavours in the soup. It should also have a touch of pull and not be oily.

The most popular choice is Swiss Le Gruyère AOP, which adds a nutty counterpoint to the onions and a rounded earthy note. It's the go-to for most recipes and, according to one source, should be the only cheese used. However, there are several other options that will also work well.

One alternative is a winter Comté AOC, a French Alpine cheese with a designation of origin and a smooth paste. It's essentially the same as Gruyère but has caramel notes that complement the onions and add depth to the stock.

If you're using Gouda or mozzarella, be aware that they will melt quickly but will also be a bit oily and will firm up much faster than other cheeses as the soup cools. Emmental is another option, which works well as an addition to any other cheese, at a 20/80 ratio.

Other good melting cheeses include provolone, which has a mild but rich flavour; Fontina, another mild white cheese; Monterey Jack, which is mild in flavour; and mozzarella, although fresh mozzarella should be avoided as it will be watery when it melts.

The soup is classically served in a ramekin or ceramic crock

French onion soup is classically served in a ramekin or ceramic crock. This is a traditional French dish that is typically made with caramelised onions and beef stock or broth. The soup is then topped with bread and cheese and grilled to perfection.

The soup is typically served in individual portions, and the ramekin or crock adds to the rustic, comforting appeal of the dish. The ceramic material also retains heat well, keeping the soup warm throughout the meal.

The ramekin or crock is placed on a baking sheet and put under the grill to melt and brown the cheese. This step is crucial to the dish as it gives the French onion soup its signature browned, bubbly cheese topping.

The use of a ramekin or crock also adds to the presentation of the dish. The soup is served directly in the ramekin, often with the cheese still bubbling, creating a visually appealing and inviting dish.

The size of the ramekin or crock is important to consider. It should be large enough to accommodate the soup, the bread, and the generous topping of cheese. Typically, a ramekin with a capacity of around 8 to 16 ounces is suitable for this purpose.

In addition to their functionality, ramekins and crocks also offer versatility in terms of style and colour. They can be found in various shapes, sizes, and colours, allowing chefs and home cooks to choose a style that suits their taste and the ambiance of the meal.

Whether served as a starter or a main course, French onion soup presented in a ramekin or ceramic crock is sure to impress and satisfy.

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