Kamil Perry
French onion soup is a classic French dish made with caramelized onions and beef stock or broth. It is traditionally served in a ramekin or a ceramic crock with a handle. The soup is topped with bread and cheese, then gratinéed to rich, gooey perfection. The type of cheese used is important as it should complement the soup without overpowering it. The cheese should also grate finely, melt easily, and have a touch of pull. The traditional cheese used in French onion soup is Gruyère, but other popular choices include Swiss, Parmesan, provolone, mozzarella, and Fontina.
| Characteristics | Values |
|---|---|
| Number of cheese types | 2-3 |
| Cheese that is traditionally used | Gruyère |
| Other cheese options | Swiss, Mozzarella, Parmesan, Fontina, Monterey Jack, Provolone, Comte AOC |
| Bread | Baguette, Croutons, Texas Toast |
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What You'll Learn
Gruyère is the traditional choice
French onion soup is a classic French dish made with caramelised onions and beef stock or broth. The soup is topped with bread and cheese, then gratinéed to rich, gooey perfection. While there are many types of cheese that can be used, Gruyère is the traditional choice.
Gruyère is a Swiss cheese that adds a nutty counterpoint to the onions and a rounded earthy note. It is a semi-hard cheese that grates finely, melts easily, and does not overpower the other flavours in the soup. It has just the right amount of pull and is not oily.
Gruyère is a popular choice for French onion soup because it adds a touch of elegance to the dish. The soup itself should be clear, beefy, fragrant, and balanced, without any bitter notes. The aim with the cheese is to add additional richness and mouthfeel, and Gruyère does this perfectly.
When making French onion soup with Gruyère, it is important to grate the cheese finely so that it melts easily and blends well with the other ingredients. The soup should be ladled into oven-safe serving bowls and topped with a slice of bread and a generous amount of grated Gruyère. The bowls are then placed in the oven and broiled until the cheese is melted and slightly browned, creating a rich and indulgent dish.
While Gruyère is the traditional choice, other cheeses that can be used in French onion soup include Parmesan, provolone, Swiss, mozzarella, Fontina, and Monterey Jack. Some recipes call for a combination of these cheeses, such as Parmesan, provolone, and Swiss, or Gruyère, mozzarella, and Parmesan. Ultimately, the choice of cheese depends on personal preference and what is available.
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A blend of Gruyère and mozzarella
French onion soup is a classic French dish made with caramelised onions and beef stock or broth. It is traditionally served in a ramekin or a ceramic crock with a handle. The soup is topped with bread and cheese, then grilled to rich, gooey perfection.
While Gruyère is the traditional cheese used in French onion soup, some recipes call for a blend of Gruyère and mozzarella, with a bit of Parmesan. This combination gives a great flavour and the extra-stringy quality that people love. Mozzarella is a popular choice for French onion soup, and its stringy, melty quality is a key part of the dish. This blend of cheeses ensures the soup has the perfect balance of flavour and texture.
Mozzarella is a mild cheese, so it won't overpower the other flavours in the soup. It also melts easily and has a great stretch, which is perfect for the classic, stringy texture of the dish. Gruyère, with its nutty, earthy notes, adds depth to the soup and complements the sweetness of the onions.
When making this soup, it's important to take your time with the onions. The traditional method involves cooking the onions in butter and olive oil for about 15 minutes until they are softened and translucent. Then, you remove the lid and continue to cook and stir the onions until they are a deep golden brown colour. This process of 'sweating' the onions ensures they cook evenly and gives the soup its deep flavour and colour.
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Swiss cheese is a popular option
French onion soup is traditionally topped with baguette slices or croutons, and then cheese is added on top. The soup is then placed under the broiler to toast the baguette and melt the cheese. A mix of Swiss cheese and Gruyère is a popular choice for French onion soup, as the Gruyère adds a nice stringiness to the cheese topping. Some recipes also include a mix of Swiss, mozzarella, and Parmesan cheese.
When making French onion soup, it is important to caramelize the onions to a deep golden brown colour. This can be done by melting butter and olive oil in a pot over medium heat and then adding the onions. The onions should be stirred frequently to ensure they do not burn. Once the onions are caramelized, beef broth, sherry, and thyme can be added. The soup is then ladled into oven-safe bowls and topped with bread and cheese before being placed under the broiler.
Swiss cheese is a great option for French onion soup because it adds a nutty flavour and a rounded earthy note that complements the other ingredients in the soup. It also melts easily and has a nice pull, making it perfect for a toasted baguette or croutons.
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Provolone for the best cheese pull
French onion soup is a classic French dish made with caramelized onions, beef stock or broth, and bread. The type of cheese used in French onion soup is a matter of personal preference, but traditionally, it is topped with Gruyère. However, other cheeses such as Swiss cheese, Parmesan, provolone, Fontina, and mozzarella can also be used.
Provolone is a mild yet rich cheese that provides an excellent cheese pull, making it a popular choice for French onion soup. Its mild flavour ensures that it does not overpower the other flavours in the soup, while its melting properties give it a perfect cheese pull.
To make French onion soup with provolone, start by caramelizing the onions in butter and olive oil. Add the beef broth, sherry, thyme, salt, and pepper, and let the soup simmer. Ladle the soup into oven-safe bowls and place a slice of bread on top of each. Layer each slice of bread with provolone, Swiss cheese, and Parmesan cheese. Broil the bowls in the oven until the cheese is slightly browned and serve hot.
For a heartier version, you can also try adding a slice of provolone to the bowl before ladling in the soup and topping it with another slice of provolone and the bread. This will give you an extra layer of cheese and an even more indulgent dish.
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Parmesan for extra stringiness
French onion soup is a classic French dish made with caramelised 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 of cheese, other cheeses such as Parmesan, provolone, Swiss, Fontina, and mozzarella can also be used.
Parmesan, or Parmigiano Reggiano, is a popular choice of cheese for French onion soup. It adds a sharp, nutty depth to the cheesy topping. When grated, Parmesan can be sprinkled on top of the soup, providing a stringy, melted texture when baked. Parmesan is often combined with other cheeses such as provolone, Swiss, or mozzarella to create a rich and indulgent flavour profile.
To incorporate Parmesan into your French onion soup, start by ladling the soup into oven-safe serving bowls. Place a slice of bread on top of each bowl, which can be broken into pieces if desired. Layer each slice of bread with a combination of cheeses, including Parmesan. For a balanced flavour, a popular combination includes provolone, Swiss, and Parmesan.
Place the bowls on a cookie sheet and broil in the oven until the cheese is bubbly and slightly browned. This usually takes around 2 to 3 minutes. Serve the soup hot, ensuring that the cheese is still melted and stringy.
When choosing Parmesan for your French onion soup, look for Parmigiano Reggiano, which is known for its sharp, nutty flavour. Grate the cheese finely so that it melts easily and blends seamlessly with the other cheeses. The key is to create a harmonious blend of flavours where no single ingredient overpowers the others.
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Frequently asked questions
French onion soup is traditionally topped with Gruyère, but other cheeses can be used. Most recipes call for Swiss cheese, and some add Parmesan and mozzarella for a stringy texture.
Fontina, Monterey Jack, and provolone are all popular choices.
French onion soup is made with caramelized onions, beef stock, and wine. The soup is then topped with bread and cheese and grilled until the cheese is melted and browned.
The best cheese for French onion soup should grate finely, melt easily, and not overpower the other flavors.
