Kamil Perry
French onion soup is a hearty, comforting dish that is perfect for cold nights. The soup is traditionally topped with browned, stringy cheese, adding a touch of richness and depth of flavour. The cheese needs to complement the soup without overpowering the other flavours, and it should melt easily and have a good cheese pull. The type of cheese you choose for your French onion soup can make all the difference, so it's important to select the right one.
| Characteristics | Values |
|---|---|
| Cheese that pairs well with onion soup | Swiss Le Gruyère AOP, von Trapp Farmstead Savage, winter Comté AOC, Gouda, Mozzarella, Emmental, Parmesan, Asiago, Vermont Sharp Cheddar, Fontina, Swiss, Provolone, Munster, Monterey Jack |
| Cheese texture | Finely grated, melts easily, not oily, good pull |
| Number of cheese types | One or more |
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What You'll Learn
Gruyère, Fontina, Swiss, Provolone, and Munster
When it comes to French onion soup, the cheese you choose matters. The cheese should complement the soup, grate finely, melt easily, and not overpower the other flavors. It should also have a touch of pull and not be oily.
Gruyère
A popular choice for French onion soup is Gruyère, a cow's milk cheese with a slightly nutty flavor. It adds a nutty counterpoint to the onions and a rounded earthy note. The younger cheese has caramel notes that complement the onions, while the nuttiness brings depth to the stock.
Fontina
Fontina is a semi-soft cheese that can be used as a substitute for Gruyère in French onion soup. It is buttery and nutty and melts beautifully onto cubes of bread.
Swiss
Swiss cheese, such as Le Gruyère AOP, is another popular choice for French onion soup. It adds a nutty flavor to the dish.
Provolone
Provolone is a semi-hard Italian cheese that can be used in French onion soup. It has a nutty flavor and pairs well with salty cheeses like Parmesan.
Munster
Munster is a semi-soft cheese that can be used in French onion soup.
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Parmesan, Asiago, and Vermont Sharp Cheddar
When choosing a cheese for French onion soup, it is important to consider how well the cheese will grate, melt, and complement the other flavours in the soup. Parmesan, Asiago, and Vermont Sharp Cheddar can all be grated finely and melted easily, making them good choices for French onion soup. Parmesan, in particular, is known for its ability to melt well and is often used as a topping for soups and pasta dishes. It has a strong, salty flavour that can enhance the taste of the soup. Asiago is a semi-soft cow's milk cheese with a nutty flavour that can also melt easily, making it a good choice for French onion soup. Vermont Sharp Cheddar is a type of cheddar cheese that is known for its sharp, tangy flavour and melting capabilities. While some sources suggest that sharp cheddar may not be the best choice for French onion soup due to its longer aging process and higher oil content, others have found success by using thinner slices and cubes of the cheese to ensure it melts properly.
When making French onion soup with Parmesan, Asiago, and Vermont Sharp Cheddar, it is important to follow the general steps for making the soup. This includes caramelising the onions, adding broth and seasonings, and then topping the soup with cheese before broiling it in the oven until the cheese is melted and browned. Some recipes also call for adding bread to the soup before topping it with cheese, creating a crispy, cheesy topping.
When using Parmesan, Asiago, and Vermont Sharp Cheddar in French onion soup, it is essential to grate the cheeses finely and ensure that they melt properly to create a cohesive and tasty dish. The combination of these cheeses can add a unique blend of flavours to the soup, making it a delicious and indulgent meal.
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Gruyère and Mozzarella
French onion soup is traditionally topped with Gruyère, but mozzarella can also be used. In fact, some recipes call for a blend of cheeses, including mozzarella, to add depth to the soup.
Gruyère is a Swiss cheese that adds a nutty flavour to the soup, complementing the onions and adding depth to the stock. It melts easily and does not overpower the other flavours.
Mozzarella, on the other hand, melts quickly and can make the soup a bit oily. It also firms up faster as it cools, so the soup will need to be eaten immediately. However, it is a good option for those who want to avoid dairy, as vegan mozzarella can be made from cashews and paired with the soup.
When making French onion soup, the onions are usually caramelised and cooked in butter or coconut oil. The soup is then ladled into bowls or crocks, with a splash of sherry or apple cider vinegar, and a crouton or two added. Finally, the cheese is grated or dolloped on top, and the dish is placed under a broiler or in the oven until the cheese is melted and browned.
Whether you choose Gruyère, mozzarella, or a blend of cheeses, French onion soup is a delicious and indulgent dish, perfect for cold nights.
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Swiss Le Gruyère AOP
When used in French onion soup, Swiss Le Gruyère AOP adds a depth of flavour and a touch of elegance. Its nutty and earthy notes complement the sweetness of the onions, while its saltiness enhances the overall savouriness of the dish. The cheese also melts easily, creating a desirable stringy texture when combined with other cheeses such as mozzarella.
While Swiss Le Gruyère AOP is a popular choice for French onion soup, other cheeses can also be used. Some alternatives include Emmental, which can be added to enhance the flavour of the main cheese, as well as mozzarella, gouda, and parmesan. However, it is important to note that fresh mozzarella should be avoided as it can become watery when melted. Ultimately, the choice of cheese depends on personal preference and the desired flavour profile of the dish.
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Alpine-style cow's milk cheese
Alpine-style cheeses are traditionally produced in the Alps, from which they derive their name. They are known for their gentle, nutty flavour and firm texture. The best-known Alpine cheeses are made from cow's milk, including Swiss Emmental, Gruyère, and Appenzeller, as well as the French Beaufort and Comté (from the Jura Mountains near the Alps).
When making French onion soup, it is important to choose a cheese that will grate finely, melt easily, and complement the other flavours of the soup without overpowering them. It should add richness and depth of flavour without being oily. Alpine-style cow's milk cheeses can be an excellent choice for French onion soup due to their melting ability and nutty flavour profile.
One recommended option is the Alpine-style cow's milk cheese, von Trapp Farmstead Savage, produced in Vermont. This cheese has been praised for its meltability and ability to elevate the warm flavours of the soup. Another option is a French Alpine cheese called Comté AOC, which has a smooth paste and is said to be a natural fit for French onion soup.
When preparing French onion soup, the cheese is typically added towards the end of the cooking process. The soup is ladled into bowls, and a splash of sherry or alternative ingredients like Worcestershire sauce or apple cider vinegar is added, along with a crouton. Finally, shredded cheese is generously sprinkled on top, and the soup is placed in the oven to broil until the cheese is melted and browned.
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Frequently asked questions
The best cheese to use for French onion soup is traditionally Gruyère, which is nutty and earthy in flavour. However, you can also use Swiss cheese, Fontina, Provolone, Mozzarella, Parmesan, Asiago, Vermont Sharp Cheddar, or Monterey Jack.
To make French onion soup, you will need to sauté sliced onions in butter and oil over medium-high heat until they are soft and translucent. Then, add in sugar and salt, and continue to cook until the onions are a deep brown colour. Next, deglaze the pan with sherry and red wine, and cook until the liquid evaporates. Add tomato paste, garlic purée, a bouquet garni, chicken stock, and beef base. Simmer the soup, ladle it into bowls, and top with baguette slices and shredded cheese. Broil the bowls until the cheese is browned and serve immediately.
You can use a French baguette, sourdough, or Italian bread.
