The Best Cheeses For French Onion Soup

French onion soup is a classic French dish that is typically served with cheese. The soup itself is made with caramelized onions and beef stock or broth. The type of cheese used can vary, but it should be something that will grate finely, melt easily, and not overpower the other flavors in the soup. Traditionally, French onion soup is topped with Gruyère, but other popular options include Parmesan, provolone, Swiss, Fontina, mozzarella, and Monterey Jack.

The best cheeses for French onion soup

French onion soup is a classic French dish that is typically made with caramelised onions, beef stock or broth, and bread, topped with cheese and grilled to perfection. While the soup itself should be clear, beefy, fragrant, and balanced, the cheese adds an extra layer of richness and flavour. Here are some of the best cheeses to use for French onion soup:

Gruyère

Gruyère is the traditional choice for French onion soup and is recommended by experts like Julia Child and Anthony Bourdain. It adds a nutty flavour that complements the onions and contributes an earthy depth to the stock. Gruyère has the ideal qualities for this soup as it grates finely, melts easily, and does not overpower the other flavours. It also has the perfect amount of pull without being oily.

Swiss Cheese

Swiss cheese is another popular option for French onion soup, providing a similar nutty flavour to Gruyère. It melts well and pairs nicely with the other ingredients.

Comté

Comté, a French Alpine cheese, is a great alternative to Gruyère as it has a similar flavour profile. The younger version of this cheese has caramel notes that complement the onions, while the nuttiness adds depth to the stock.

Mozzarella

Mozzarella is a mild cheese that melts quickly and easily. However, it tends to be a bit oily and firms up faster as the soup cools, so it is best to eat the soup immediately after adding mozzarella.

Provolone

Provolone is a mild yet rich cheese that provides an excellent "cheese pull" factor. It melts well and goes well with the other flavours in French onion soup.

Fontina

Fontina is another mild white cheese that melts beautifully, adding a creamy texture to the dish.

Monterey Jack

Monterey Jack is a versatile, mild-flavoured cheese that melts well and is a good general option for French onion soup.

How to caramelise onions

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 grilled to rich, gooey perfection.

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. This recipe calls for Parmesan, provolone, and Swiss cheese. Other popular choices include Fontina, mozzarella, Comté, and Emmental.

Now, for the caramelised onions:

Caramelising onions is a simple process, but it takes time and patience. The key to achieving that deep, sweet flavour is to cook the onions slowly, allowing their natural sugars to caramelise. Here's a step-by-step guide:

• Choose your onions: Yellow, white, or red onions will work.
• Slice the onions: Cut off the stem and root ends, halve the onion, and cut it into thin slices.
• Melt butter or heat oil in a skillet: You can use either butter or olive oil, or a combination of both. For the best results, use three parts oil to one part butter.
• Add the onions and a pinch of salt: The salt will season the onions and help draw out moisture.
• Cook the onions slowly: Use tongs or a spatula to stir or turn the onions occasionally, ensuring even cooking.
• Reduce the heat: Once the onions start to soften and turn golden, reduce the heat to medium-low or low.
• Deglaze the pan (optional): If the onions start to stick, deglaze the pan with a splash of red wine vinegar, balsamic vinegar, wine, chicken or vegetable stock, or light beer. This will add extra flavour and help lift any tasty browned bits from the pan.
• Continue cooking and stirring: The trick is to leave the onions alone just enough to brown without burning. You may need to adjust the heat and add a little more oil if they start to burn.
• Cook until the desired colour: The longer you cook the onions, the deeper the colour and the more intense the flavour.
• Enjoy or store: Caramelised onions can be stored in an airtight container in the refrigerator for up to a week or frozen for later use.

Caramelised onions are a versatile ingredient that can elevate a variety of dishes, from soups and dips to pizzas and burgers. They add a rich, sweet, and savoury flavour that is well worth the time and effort.

The best alternatives to wine

French onion soup is a classic French dish that is typically made with caramelized onions, beef stock or broth, and wine. It is often topped with bread and cheese and grilled to a rich, gooey perfection. While the soup is traditionally made with wine, there are several alternatives that can be used instead. Here are some of the best options:

Vermouth

Dry vermouth is a type of fortified wine that has a dry, crisp flavour. It is often used as a substitute for white wine in cooking and can add a similar depth of flavour to French onion soup.

Sherry

Sherry is a type of fortified wine that has a sweet, nutty flavour. It is commonly used in cooking and can be found in grocery stores without any age restrictions. Adding a splash of sherry to French onion soup can enhance its flavour and give it a slightly sweeter taste.

Worcestershire Sauce

Worcestershire sauce is a fermented condiment made with a variety of ingredients, including vinegar, molasses, and anchovies. It has a savoury, umami flavour and can add depth and complexity to French onion soup. Those omitting wine from their recipe may want to add a tablespoon of Worcestershire sauce to enhance the flavour.

Beef Broth

If you prefer not to use alcohol in your French onion soup, beef broth can be used to deglaze the pan instead of wine. This will help to loosen any browned bits on the bottom of the pot and add flavour to the soup.

Non-Alcoholic Wine

For those who want to avoid alcohol altogether, non-alcoholic wine can be used as a substitute. It has a similar flavour to regular wine and can be found in most grocery stores. However, some people find the taste of cooking wine to be unpleasant.

When it comes to choosing the right cheese to pair with French onion soup, there are several options to consider. The classic choice is Gruyère, a Swiss cheese that adds a nutty, earthy flavour to the soup. Other popular options include Parmesan, provolone, Swiss cheese, Fontina, mozzarella, and Emmental. These cheeses melt easily, complement the soup's flavours, and add a touch of richness and mouthfeel.

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 important to store and reheat them properly to ensure the best quality. Here's a guide to help you do just that:

Storing French Onion Soup:

• Container: Store the soup in an airtight container. It's best to keep the broth separate from the croutons or bread to prevent them from becoming soggy.
• Refrigeration: French onion soup can be stored in the refrigerator for up to four days.
• Freezing: For longer storage, you can freeze the soup for up to three to four months. It's best to freeze it in single-serving containers for easier reheating. Make sure the soup has cooled to room temperature before freezing.
• Cheesy Bread Storage: If you have leftover cheesy bread, wrap it tightly in aluminium foil and store it separately in the refrigerator. It will become stale after a day or two. For longer storage, you can also freeze the cheesy bread.

Reheating French Onion Soup:

• Stovetop: The best way to reheat French onion soup is on the stove. Pour the soup into a cold pan and heat over medium heat, stirring frequently. You can also add additional broth or water if the soup has thickened in the fridge.
• Oven: Preheat the oven to 350°F (180°C). Pour the soup into an oven-safe dish and cover with foil. Heat for 10-20 minutes, stirring occasionally. This method is more time-consuming and may vary depending on the amount of soup and your oven.
• Microwave: For single portions, you can use the microwave. Heat the soup in 30-second intervals, stirring after each interval. When it's nearly hot enough, add the bread and cheese and microwave for another 20 seconds to melt the cheese.
• Slow Cooker: If you don't want to closely monitor the reheating process, you can use a slow cooker. Add the soup and set it to low. It will take about an hour to warm up and stay hot enough to eat. However, only use this method if the soup is coming straight from the refrigerator, as reheating frozen soup in a slow cooker can be unsafe.

No matter which reheating method you choose, the process for the bread and cheese is the same as when making it fresh. You can toast the bread and grate the cheese separately, then add them to the soup, or you can place the bread and cheese on top of the soup and broil it until the cheese is melted and bubbly.

The best wines for French onion soup

French onion soup is a classic dish with a rich history, and while there are many ways to prepare it, the foundation of the soup is key. The base of French onion soup is typically made with beef broth, and the best wine to pair with this is white wine.

The Best Wine to Use in French Onion Soup

The combination of beef broth and white wine produces the perfect level of "richness" and "acidity" to complement the sweet and piquant flavours of the other ingredients. A dry white wine is the best option, and there are several varieties that are recommended, including:

• Pinot Grigio/Gris
• Sauvignon Blanc
• Semillon
• Chardonnay
• Dry Reisling

The general rule is that if you wouldn't drink the wine, don't cook with it. So, choose a wine that you would be happy to drink with friends, and you'll be on the right track.

Other Alcoholic Additions

While wine is the key alcoholic ingredient in French onion soup, other recipes include additional alcohol such as brandy, cognac, sherry, calvados, whiskey, and vermouth. Many recipes include a splash of sherry to finish the soup, which adds a bright, nutty finish without an overpowering raw alcohol flavour.

The Best Cheeses for French Onion Soup

The classic cheeses for French onion soup are Gruyère and Parmesan, but there are several other options that work well. The cheese should grate finely, melt easily, and not overpower the other flavours in the soup. Other good choices include:

• Swiss cheese
• Comté
• Emmental
• Gouda
• Mozzarella
• Fontina
• Provolone
• Munster
• Asiago
• Vermont Sharp Cheddar

Frequently asked questions