The Best Cheeses To Use In French Onion Soup

French onion soup is a classic French dish that originated in the 18th century. It is traditionally made with caramelized onions, beef broth, wine, and topped with a crusty baguette slice coated in melted cheese. The soup is then gratinéed to rich, gooey perfection.

The best cheese to use for French onion soup is a matter of personal preference, but classic choices include Gruyère and Parmesan. Other popular options include Fontina, Swiss, Provolone, Mozzarella, and Monterey Jack. When selecting a cheese, look for one that will grate finely, melt easily, and not overpower the other flavors in the soup.

For a unique twist, consider using a combination of cheeses to create a complex and indulgent flavor profile. Some possible combinations include Gruyère and Swiss, or Provolone and Gruyère.

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 often topped with bread and cheese, then grilled to rich, gooey perfection. The cheese is a very important component of a great French onion soup. You want it melty, and with a good cheese pull. Here are some of the best cheeses for French onion soup:

Gruyère

Gruyère is the classic choice for French onion soup. It has a slightly nutty and earthy flavour and melts well.

Swiss cheese

Swiss cheese is a good substitute for Gruyère and is often used in French onion soup recipes. It adds a nutty counterpoint to the onions and a rounded earthy note.

Provolone

Provolone is mild but rich and has a great cheese pull.

Fontina

Fontina is another mild white cheese that melts well.

Mozzarella

Mozzarella melts quickly but can be a bit oily and firms up faster than other cheeses as it cools.

Monterey Jack

Monterey Jack is a good general melty cheese that is mild in flavour.

How to caramelize onions 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 key to good French onion soup is to cook the onions so long that they threaten to melt into a viscous, dark brown paste. This process is called caramelization and it takes at least an hour, usually longer. It's better to err on the side of low heat than to try to speed things up by ratcheting the heat up.

Step 1: Melt some butter in a large stockpot or Dutch oven over medium heat. You will need about 1/4 to 1/2 cup of butter for every 3 to 4 pounds of onions.

Step 2: Add the onions and cook, stirring often, until they are deep golden brown and caramelized. This will take about 30-40 minutes. If the onions start to burn, reduce the heat slightly and stir in a small amount of water.

Step 3: If desired, you can add minced garlic to the onions and cook for an additional 1-2 minutes until fragrant.

Step 4: Deglaze the pan by stirring in some dry white wine, dry sherry, or water. Use a wooden spoon to scrape up any browned bits from the bottom of the pot.

Step 5: Add your beef stock, thyme, and bay leaves. Bring the mixture to a boil, then reduce the heat and simmer for about 15-20 minutes.

Step 6: Remove and discard the thyme sprigs and bay leaves. Stir in some white wine vinegar, if desired, and season with salt and pepper to taste.

Now you have perfectly caramelized onions for your French onion soup! Just top with bread and your desired cheese, broil until the cheese is melted, and enjoy.

The best wines for French onion soup

French onion soup is a classic dish that combines caramelized onions, beef broth, and cheese to create a hearty and indulgent meal. When it comes to choosing the right wine to pair with this dish, here are some recommendations to enhance your dining experience:

• Dry White Wine: The combination of beef broth and dry white wine, such as Pinot Grigio/Gris, Sauvignon Blanc, Semillon, or Chardonnay, is recommended by the Epicurious Test Kitchen. This duo enhances the richness and balances the acidity, creating a harmonious blend with the sweet and savoury flavours of the soup.
• Full-bodied White Wine: A wine with more body can also work well, especially if you're cooking for epicures or those who appreciate stronger flavours.
• Red Wine: If you're a fan of red wine, consider pairing it with your French onion soup. Red wine provides a richer, fuller-bodied experience and complements the dominant onion flavour.
• Sweet Wine: For a touch of sweetness, a wine like Sherry can be a perfect finish to your soup. It complements the nuttiness of cheeses like Gruyère and adds a bright, warm touch to the dish.
• Whiskey: For a unique twist, some suggest even trying whiskey instead of wine for an extra kick of flavour.

Remember, when selecting a wine for cooking, choose one that you would also enjoy drinking. The flavours of the wine will be reflected in your dish, so it's essential to pick a wine that suits your taste.

As for the cheese, the classic choice for French onion soup is Gruyère, known for its slightly sweet, salty, and nutty flavour. It melts beautifully and adds a decadent touch to the dish. However, other options include Swiss cheese, Emmentaler, Comté, Fontina, mozzarella, and Parmesan.

How to store and reheat French onion soup

French onion soup is a hearty, comforting dish that can be enjoyed any time of year. If you have leftovers, it's easy to reheat and store for future meals. Here's a guide on how to store and reheat French onion soup properly to maintain its best flavour and quality.

Storing French Onion Soup:

• Allow the soup to cool down before transferring it to an airtight container.
• Leave out the croutons as they taste best when fresh.
• Store the soup in the refrigerator for up to three to four days.
• For longer storage, freeze the soup in airtight, freezer-safe containers for up to three to four months.
• Freeze in single-serving containers for easier reheating.
• You can also freeze the bread and cheese separately. Wrap the bread tightly in plastic wrap, then aluminium foil, and store it in a freezer bag. It should last about three months.
• For the cheese, follow a similar procedure and store it in the freezer for at least two months but preferably up to six.

Reheating French Onion Soup:

• To reheat, simply place the pot of soup on the stove and bring it to a boil.
• If you want to include bread and cheese, toast the bread and broil the cheese during the reheating process.
• Transfer the boiled soup to oven-safe crocks.
• Top each crock with a slice of bread and a layer of cheese.
• Broil the crocks until the cheese is golden and bubbly, which should take just a few minutes.
• Alternatively, use a slow cooker to reheat the soup. Set it to low, and the soup will be warm and ready to eat within about an hour. However, only do this if the soup is coming straight from the refrigerator, not from frozen.

How to serve French onion soup

French onion soup is a classic dish that can be served as an appetizer or a full meal. The key to this soup is the cheese, which should complement the soup without overpowering its other flavors. The cheese should also add richness and depth of flavor to the dish.

Traditionally, French onion soup is topped with bread and grated or shredded Swiss cheese, specifically Gruyère, before being grilled to achieve a golden brown finish. Other popular choices include Fontina, mozzarella, Parmesan, and provolone. When serving as an appetizer, a lighter protein such as chicken or fish is recommended to accompany the soup, along with a refreshing salad. However, if serving the soup as a main course, it is best paired with a hearty protein such as steak or pork tenderloin.

Ingredients:

• Unsalted butter
• Olive oil (optional)
• Sweet onions, thinly sliced
• Garlic, minced
• Dry white wine or dry sherry
• Fresh thyme sprigs
• White wine vinegar or balsamic vinegar
• Kosher salt and freshly ground black pepper, to taste
• French baguette or bread of choice
• Grated or shredded cheese of choice (Gruyère, Swiss, Fontina, mozzarella, Parmesan, provolone, etc.)

Instructions:

• Melt butter in a large stockpot or Dutch oven over medium heat. You can also add a bit of olive oil for flavor.
• Add onions and cook, stirring frequently, until they are deep golden brown and caramelized. This should take around 30-40 minutes.
• Stir in garlic and cook for an additional minute until fragrant.
• Pour in the wine or sherry, scraping any browned bits from the bottom of the pot.
• Add beef stock or broth, thyme, and bay leaves. Bring the mixture to a boil, then reduce the heat and simmer for about 15-20 minutes.
• Remove and discard the thyme sprigs and bay leaves.
• Stir in vinegar and season with salt and pepper to taste.
• Preheat the oven to broil.
• Slice the baguette or bread of choice and place the slices on a baking sheet. Toast one side under the broiler until golden brown.
• Divide the soup into ramekins or oven-proof bowls. Place them on a baking sheet.
• Top each bowl of soup with a slice of bread, making sure it covers the surface of the soup completely.
• Sprinkle the desired amount of cheese over the bread.
• Place the baking sheet in the oven and broil until the cheese is melted and golden brown. This should take about 2-3 minutes.
• Serve the soup immediately while it is still hot and the cheese is bubbling.

Enjoy your delicious French onion soup!

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