Randy Chandler
French onion soup is a classic French dish that combines caramelised onions, beef stock or broth, and bread, topped with cheese and grilled to perfection. The choice of cheese is essential, as it should complement the soup's flavours without overpowering them. While traditional recipes favour Gruyère, a Swiss cheese, other varieties like Fontina, Provolone, Mozzarella, Parmesan, and even blends of multiple cheeses can be used to add a stringy, gooey texture and extra richness to this comforting dish.
| Characteristics | Values |
|---|---|
| Cheese that complements the soup | Swiss cheese, Gruyère, Mozzarella, Parmesan, Provolone, Fontina, Monterey Jack, Raclette, Taleggio, Manchego, Asiago, Havarti, Smoked Gouda, Cheddar, Italian mix |
| Cheese that melts easily | Swiss cheese, Gruyère, Mozzarella, Parmesan, Provolone, Fontina, Raclette, Taleggio, Manchego, Asiago, Havarti, Smoked Gouda, Cheddar, Italian mix |
| Cheese that grates finely | Swiss cheese, Gruyère, Mozzarella, Parmesan, Provolone, Fontina, Raclette, Taleggio, Manchego, Asiago, Havarti, Smoked Gouda, Cheddar, Italian mix |
| Cheese that is not oily | Swiss cheese, Gruyère, Mozzarella, Parmesan, Provolone, Fontina, Raclette, Taleggio, Manchego, Asiago, Havarti, Smoked Gouda, Italian mix |
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What You'll Learn
Swiss cheese, specifically Gruyère, is a popular choice
Gruyère is a hard Swiss cheese that originated in the cantons of Fribourg, Vaud, Neuchâtel, Jura, and Berne in Switzerland. It is a common topping for French onion soup, which is traditionally served in a ramekin or a ceramic crock with a handle. The soup itself is made with caramelized onions and beef stock or broth, and it is often topped with bread and cheese, which is then grilled to a rich, gooey perfection.
Some recipes suggest blending Gruyère with other cheeses such as mozzarella, parmesan, or provolone to add extra stringiness or flavour. However, it is important to ensure that the cheese complements the soup without overpowering it. The soup should be clear, beefy, fragrant, and balanced, without any bitter notes. The aim of adding cheese is to enhance the flavour and add richness and texture.
When making French onion soup, it is important to consider the type of cheese that will work best with the other ingredients. Swiss cheese, and more specifically Gruyère, is a popular choice due to its melting properties, flavour, and texture. It is a versatile cheese that can be blended with other cheeses or used on its own to create a delicious and indulgent French onion soup.
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Other cheeses include Fontina, Provolone, and Mozzarella
While Swiss Gruyère is the traditional choice of cheese for French onion soup, other cheeses can be used. Popular alternatives include Fontina, Provolone, and Mozzarella. These cheeses can be used in combination with each other or with other cheeses such as Parmesan to add extra flavour and that desired stringy, gooey texture. For example, one recipe calls for a blend of Gruyère, Mozzarella, and Parmesan, while another recommends Fontina and Gruyère.
When choosing a cheese for French onion soup, it is important to consider its ability to grate finely, melt easily, and complement the other flavours of the soup without overpowering them. The cheese should also have a touch of pull and not be oily. Fontina, Provolone, and Mozzarella all fit these criteria, making them suitable choices for French onion soup.
Fontina, an Italian cheese, has a mild, nutty flavour and melts easily, making it a good choice for French onion soup. It can be used on its own or in combination with other cheeses, such as Gruyère. Provolone, another Italian cheese, is a semi-hard cheese with a mild, slightly sweet flavour. It melts well and can add a creamy texture to the soup. Mozzarella, a well-known Italian cheese, is known for its stretchy, stringy texture when melted, making it a popular choice for French onion soup. It has a mild, milky flavour that complements the other flavours in the soup without overpowering them.
In addition to these three cheeses, there are several other options that can be used in French onion soup, including Swiss, Cheddar, Gouda, and Monterey Jack. Ultimately, the choice of cheese depends on personal preference and what is available, as most recipes recommend using whichever cheeses you have on hand.
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The cheese should complement the soup without overpowering it
The cheese is a defining feature of French onion soup, which is traditionally topped with browned, stringy cheese. The cheese should complement the soup without overpowering it. The soup itself should be clear, beefy, fragrant, and balanced, without any bitter notes. The cheese is meant to add richness and mouthfeel.
The go-to cheese for most recipes is Swiss Le Gruyère AOP, which adds a nutty counterpoint to the onions and a rounded earthy note. However, there are many other options to choose from. For example, some people like to use a blend of Gruyère and Mozzarella, with a bit of Parmesan, to give the dish an extra-stringy quality. Others prefer to use Monterey Jack, Provolone, Fontina, or Swiss.
When choosing a cheese, it is important to consider its melting properties and how it will affect the overall flavour of the soup. The cheese should grate finely, melt easily, and not be oily. It should also have a touch of pull. It is recommended to taste the cheese before adding it to the soup to ensure that it complements the other flavours.
In addition to the type of cheese, the amount used is also important. French onion soup is traditionally a rich and indulgent dish, so it is crucial to use enough cheese to create a generous topping.
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A blend of cheeses can be used for extra stringiness
While French onion soup is traditionally topped with Gruyère, a blend of cheeses can be used for extra stringiness. One option is to combine Gruyère, mozzarella, and Parmesan. This mixture not only adds great flavour but also provides that extra-stringy quality. Another option is to use a blend of Gruyère, Taleggio, and Raclette.
When choosing cheeses for your French onion soup, it is important to consider their melting properties and how they will complement the other flavours in the soup. The cheese should grate finely, melt easily, and not overpower the other flavours. It should also have a touch of pull and not be oily.
Some other popular choices for French onion soup include Fontina, provolone, Swiss, and mozzarella. You can also use whatever cheeses you have on hand, such as Monterey Jack or cheddar, although cheddar can be greasy in soup.
To prepare the soup, the cheese is typically sprinkled on top of the soup and bread before being broiled until melted and browned. This results in a bubbly, delicious, and stringy topping that is a signature feature of French onion soup.
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The soup is topped with cheese and baked until browned and bubbly
The final step in preparing French onion soup is to top it with cheese and bake it until browned and bubbly. This step is what gives the soup its characteristic stringy, gooey, and bubbly texture. The soup is traditionally served in a ramekin or a ceramic crock with a handle, with the cheese forming a crown on top.
There are several types of cheese that can be used to top French onion soup. The traditional choice is Gruyère, a Swiss cheese that originated in the cantons of Fribourg, Vaud, Neuchâtel, Jura, and Berne in Switzerland. Gruyère adds a nutty flavour to the soup and provides a nice counterpoint to the onions. It also has a rounded earthy note. Other popular choices for topping French onion soup include Fontina, Provolone, Swiss, and Mozzarella. Some people also like to use a blend of cheeses, such as Gruyère and Mozzarella with a bit of Parmesan, to add extra stringiness.
When preparing the soup for baking, the cheese is typically shredded and sprinkled on top of the soup, which has been ladled into an oven-safe bowl or tureen. The soup is then placed under a high broiler for about 5 to 8 minutes, until the cheese is melted, browned, and bubbly. It is important to keep an eye on the soup while it is under the broiler to avoid overcooking.
Once the cheese is browned and bubbly, the soup is removed from the oven and served hot. This final step of baking the soup with cheese on top adds a rich and indulgent touch to the dish, making it a perfect comfort food and a French cooking staple.
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Frequently asked questions
French onion soup is traditionally topped with Swiss cheese, specifically Gruyère.
Yes, other popular choices include Fontina, Provolone, Mozzarella, Parmesan, and Cheddar.
French onion soup is typically served with a baguette, although other options include sourdough or Italian bread.
The cheese is shredded or sliced and placed on top of the soup, then broiled or grilled until melted and browned.
In addition to the cheese and bread, French onion soup typically includes caramelized onions, beef or chicken stock or broth, and optionally wine or Cognac.
