The Best Cheeses 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, then gratinéed to rich, gooey perfection. The best cheeses for French onion soup are those that will grate finely, melt easily, and not overpower the other flavors of the soup. Gruyère is the traditional choice, but other popular options include Swiss, mozzarella, provolone, and Parmesan.

What type of cheese is best for French onion soup?

French onion soup is traditionally topped with Gruyère, but other cheeses can be used. Most French onion soups are topped with three cheeses for maximum decadence.

Gruyère is a traditional choice, but other cheeses that work well include Swiss, mozzarella, Parmesan, provolone, Fontina, and Monterey Jack.

When choosing a cheese for French onion soup, look for one that will grate finely, melt easily, and not overpower the other flavours of the soup. It should have a touch of pull and not be oily.

How do you make French onion soup?

French onion soup is a classic French dish that is simple to make at home. Here is a recipe for how to make it:

Ingredients:

• Butter
• Vegetable oil or olive oil
• Onions (white, yellow, or red)
• Sugar
• Dry white wine or dry vermouth
• All-purpose flour
• Beef broth or beef stock
• Worcestershire sauce
• Dried thyme and bay leaves
• Baguette or French bread
• Dry sherry
• Cheese (Gruyère, Parmigiano Reggiano, Parmesan, provolone, Swiss, Fontina, mozzarella, Gouda, or Asiago)

Method:

• Melt butter in a large Dutch oven or soup pot. Add the oil, onions, salt, pepper, and sugar.
• Cook until the onions are deep golden brown and caramelized, about 50 minutes.
• Pour in the wine and cook, stirring to loosen any browned bits from the pan, until the liquid is nearly evaporated and the onions turn jammy.
• Add the flour and stir to dissolve.
• Add the broth, Worcestershire sauce, thyme, and bay leaves to the pot. Bring to a boil, then reduce the heat and simmer for about 30 minutes. Once done, add the sherry.
• While the soup simmers, toast the bread.
• Place the oven-proof bowls on a baking sheet. Pour the hot soup into the bowls, top with the toasted bread and your desired amount of cheese.
• Broil until the cheese is melted and bubbly, a few minutes.
• Serve while the soup is hot and bubbly.

What kind of onions are best for French onion soup?

The best onions for French onion soup are yellow onions, but you can also use white, red, sweet, or a combination of these. The key is to use a good amount of onions—they make up the bulk of the soup, and their flavour needs to be deep and sweet.

Yellow onions are your best all-purpose bet for this soup, but a mix of yellow, sweet (e.g., Vidalia), and red onions, as well as shallots, produces an even more complex flavour.

The type of onion you use will affect the flavour of your soup. Here are some tasting notes on different types of caramelised onions:

• Sweet onion: mellow and sweet, with a brightness right at the end.
• Red onion: deeper flavour, with a slightly bitter edge and less sweetness.
• Yellow onion: lots of bright flavour, very mild bitterness, and a sweetness backing it up.
• Shallot: a really good balance of sweetness, with both bright and deep flavours, and just a hint of bitterness.

You can make great soup from any one of these types of onions, but why not get more bang for your buck by using a blend of varieties? If you don't have a variety to choose from, yellow onions are probably your best bet.

What is the best bread to use for French onion soup?

When making French onion soup, choosing the right bread is critical. It should be sturdy enough to withstand toasting without disintegrating into the soup.

Traditionally, the baguette has been the go-to choice. Its slender profile allows for one or two thick slices to be floated easily over a crock of broth and onions. It also toasts nicely, providing a delightful crunch that contrasts the strands of onions and gooey cheese. Further, the baguette's light crumb is ideal for absorbing the flavorful broth without becoming soggy, and its sturdy crust allows it to maintain structural integrity without dissolving into mush.

However, any bread that possesses the right combination of sturdiness and absorbency can be used. The key is to find a bread that won't disintegrate in the soup but can withstand toasting for that crucial textural contrast.

Some alternative options include:

• Ciabatta: This Italian bread has a porous structure that soaks up the broth, enhancing the overall flavor experience. The crust, when toasted, adds a satisfying crispness, creating a delightful interplay of textures.
• Sourdough: The robust crust of a hearty sourdough holds up well against the broth, maintaining its integrity while offering a delightful chewiness. The slight acidity from the sourdough also complements the sweetness of the caramelized onions.
• Country boule: This bread has a dense crumb and a substantial crust, providing a satisfying chew and ensuring a substantial bite in every spoonful.

What is the best wine to use for French onion soup?

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 and then grilled to perfection.

When it comes to the best wine to use for French onion soup, opinions vary. Some recipes call for red wine, while others suggest white wine. Those who prefer a richer, fuller-bodied flavour tend to opt for red wine. In contrast, white wine is chosen for its lightness and acidity, which can balance the sweetness of the onions. For those who want to avoid wine altogether, dry sherry or a combination of white wine vinegar and chicken or beef broth can be used instead.

The key is to experiment and find the wine that best suits your taste preferences and the specific ingredients used in your soup.

Frequently asked questions