Frederic Melton
French onion soup is a classic French dish, often served as a hearty breakfast or hangover cure. The soup itself is simple to make, with a base of caramelized onions and beef stock or broth. The key to elevating this dish is the cheese, which should complement the soup and add richness and depth of flavour. The cheese needs to grate finely, melt easily, and provide that irresistible, stringy, cheese pull. So, what cheese should you use?
| Characteristics | Values |
|---|---|
| Cheese that will grate finely | Swiss Le Gruyère AOP, Provolone, Monterey Jack, Raclette, Parmesan, Mozzarella, Fontina, Munster, Havarti |
| Cheese that will melt easily | Swiss Le Gruyère AOP, Provolone, Monterey Jack, Raclette, Parmesan, Mozzarella, Fontina, Munster |
| Cheese that will not overpower other flavours | Swiss Le Gruyère AOP, Provolone, Raclette, Parmesan, Mozzarella, Fontina, Munster |
| Cheese that will add a touch of pull | Swiss Le Gruyère AOP, Provolone, Raclette, Mozzarella, Fontina, Munster |
| Cheese that will not be oily | Swiss Le Gruyère AOP, Provolone, Raclette, Parmesan, Mozzarella, Fontina, Munster |
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Swiss cheese, specifically Gruyère
Gruyère is widely regarded as the best cheese to use for French onion soup. Experts like Julia Child and Anthony Bourdain specify Swiss Gruyère as their cheese of choice for this dish. Bourdain, in particular, recommends using Gruyère AOP, which stands for Appellation d'Origine Protégée, meaning it has a protected designation of origin. This means that only cheese made in a specific region of Switzerland can be labelled as Gruyère AOP.
When making French onion soup, the cheese is usually placed on top of a slice of baguette, which is then floated on top of the soup and baked until the cheese is melted and golden. This is a traditional way of serving the soup, and the cheese plays a starring role in this presentation. The ideal cheese for this dish should have a good melt and a touch of pull without being oily, and Gruyère fits the bill perfectly.
Gruyère also has a fine grate, which means it can be easily sprinkled over the soup and bread, ensuring even distribution of flavour. Its nutty flavour complements the sweetness of the caramelised onions, while its earthy notes enhance the savoury broth. The cheese adds a depth of flavour and a satisfying mouthfeel to the soup, making it a popular choice among chefs and home cooks alike.
In conclusion, Swiss cheese, specifically Gruyère, is an excellent choice for French onion soup due to its unique flavour profile, melting properties, and ability to enhance the other ingredients in the dish. Its nutty, earthy flavours and smooth, creamy texture make it a favourite among those who enjoy this classic soup.
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Provolone
When making French onion soup with provolone, it is important to consider the other ingredients used in the dish. The soup typically consists of caramelized onions, beef broth, and a type of bread such as baguette, croutons, or slices of bread. The bread is often toasted or baked before being added to the soup, and it may be rubbed with garlic to enhance the flavour.
To assemble the dish, the soup is ladled into oven-safe bowls, and the bread is placed on top. The provolone cheese can be added directly to the soup, or it can be melted on the bread and used as a garnish. The bowls are then placed under a broiler until the cheese is melted and browned.
Some recipes suggest using a combination of provolone and other cheeses. For example, one recipe calls for a layer of bread, provolone, Swiss cheese, and Parmesan. Another recipe recommends mixing provolone with Gruyère, which is another popular cheese choice for French onion soup.
When choosing provolone for French onion soup, it is important to select a high-quality cheese that will complement the other ingredients. The cheese should be shredded or sliced thinly to ensure even melting. By following these tips and adjusting the recipe to your taste preferences, you can create a delicious and indulgent French onion soup with provolone.
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Mozzarella
When using mozzarella in French onion soup, it is important to consider the other ingredients and adjust the recipe accordingly. For example, mozzarella has a milder flavour than some other cheeses, so you may want to use a stronger beef stock or add herbs such as thyme to boost the overall flavour of the dish.
To prepare the soup, caramelise the onions in butter and oil over a medium-high heat until they are a deep brown colour. This should take around an hour. Add the remaining ingredients, such as beef broth and a bouquet garni, and simmer for 15 minutes. Meanwhile, prepare the croutons by toasting cubes of French bread with butter, salt, and pepper.
Once the soup is ready, ladle it into oven-safe bowls and add a splash of sherry, a crouton, and a generous helping of shredded mozzarella. Place the bowls under the broiler until the cheese is melted and browned, which should take around 8-15 minutes. Serve the soup immediately while it is still bubbling for the best texture and flavour.
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Monterey Jack
French onion soup is a classic dish that combines savoury broth, caramelised onions, and toasted baguette, all topped with melty cheese. While some recipes recommend using Swiss cheese or Gruyère, Monterey Jack is a suitable alternative. Here's why:
When choosing a cheese for French onion soup, it is important to select one 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. Monterey Jack ticks all these boxes. Its mild flavour will complement the sweetness of the caramelised onions without being too overpowering.
Additionally, Monterey Jack's melting properties will ensure that it blends seamlessly into the soup, creating a creamy, indulgent texture. Its fine grate will also allow it to mix well with the broth, preventing clumping or oiliness.
While some recipes may suggest more complex cheese combinations, such as mixing Provolone and Gruyère, using Monterey Jack as a standalone cheese can simplify the recipe without compromising on taste or texture. Its mild flavour and excellent melting qualities make it a versatile choice that can enhance the overall harmony of flavours in the soup.
In conclusion, Monterey Jack is an excellent choice for French onion soup due to its mild flavour, melting properties, and ability to complement the other ingredients. It is a versatile cheese that can be used as a substitute for more specialised varieties, simplifying the recipe without sacrificing taste or texture. So, the next time you're crafting this classic dish, consider giving Monterey Jack a chance to shine.
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Parmesan
When making French onion soup with Parmesan, 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 bowls, with a slice of bread or crouton placed on top, followed by a generous sprinkling of the grated Parmesan. The bowls are then placed in the oven to broil until the cheese is melted and browned.
One popular recipe for French onion soup with Parmesan involves combining 1 ½ cups of shredded Gruyère, 1 ½ cups of shredded Mozzarella, and ½ cup shredded Parmesan. This combination provides a perfect balance of flavour and stringiness. The cheeses are mixed together and then generously sprinkled on top of the soup before broiling.
Another recipe suggests using a slice of bread or crouton topped with a slice of Provolone, a slice of Swiss cheese, and a tablespoon of Parmesan. This combination provides a mix of salty and nutty flavours. The bread or crouton is then placed on top of the soup and broiled until the cheese is bubbly and lightly browned.
Some recipes also incorporate Parmesan into the soup itself, rather than just using it as a topping. One recipe calls for grated Parmesan to be added directly to the soup, along with Asiago and Vermont Sharp Cheddar. The Parmesan is added in thin slices and cubes to ensure that it melts properly.
Overall, Parmesan is a versatile cheese that can be combined with a variety of other cheeses to create a delicious and indulgent French onion soup. Its savoury flavour and melting properties make it a good choice for adding richness and depth of flavour to this classic dish.
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Frequently asked questions
The best cheeses for French onion soup are those that grate finely, melt easily, and complement the other flavors without overpowering them. The most popular choices are Swiss cheese, Gruyère, and Provolone.
If you are looking for an alternative to Swiss cheese, you could try Raclette, Havarti, or Fontina.
A blend of Gruyère and Mozzarella with a bit of Parmesan gives great flavor and that extra-stringy quality. You could also try a mix of Provolone and Gruyère, or Parmesan and Provolone.
Monterey Jack is a good general-purpose melty cheese that is mild in flavor.
