Cheese And Onion Soup: Perfect Pairing Tips

what kind of cheese goes on onion soup

French onion soup is a classic dish that is both comforting and indulgent. The soup is typically made with caramelized onions and beef stock, topped with bread and cheese, and then baked until the cheese is melted to perfection. But what kind of cheese should you use?

The traditional choice for French onion soup is Gruyère, a semi-hard Swiss cheese with a nutty, salty flavour and a creamy texture. Gruyère grates and melts well, and its mild taste complements the soup without overpowering the onions. Other popular alternatives include Fontina, Provolone, Mozzarella, and Monterey Jack. For an extra decadent touch, some recipes call for a mix of cheeses, such as Gruyère and Parmesan or Provolone and Gruyère.

Characteristics Values
Type of cheese Gruyère, Swiss, Provolone, Fontina, Mozzarella, Monterey Jack, Gouda, Jarlsberg, Raclette, Beaufort, Parmesan

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What type of bread is best for French onion soup?

When it comes to French onion soup, the bread you choose is critical. The right bread will provide a delightful crunch and contrast to the soup's strands of onions and gooey cheese. It should also be sturdy enough to withstand toasting without disintegrating into the soup.

Traditionally, the baguette has been the go-to choice for French onion soup. Its slender profile allows for thick slices to be easily floated over the soup, and it toasts nicely, providing the desired textural contrast. The baguette's light crumb is ideal for absorbing the broth without becoming soggy, and its sturdy crust allows it to maintain structural integrity.

However, you can experiment with different bread varieties to add a personalised touch. Consider ciabatta, which has a porous structure that soaks up the broth, enhancing the overall flavour experience. Sourdough, with its tangy flavour and robust crust, introduces a new dimension to the soup. The slight acidity from the sourdough also complements the sweetness of caramelised onions.

For a rustic option, a country boule with its dense crumb and substantial crust is an excellent choice. This bread stands up well to the robust flavours of the soup and provides a satisfying chew. While the baguette is a classic, don't feel limited by it. Exploring different bread varieties can add layers of flavour and texture to elevate this comforting soup.

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What are the best cheeses to use?

French onion soup is traditionally topped with a combination of Swiss cheese and Gruyère, a semi-hard Swiss cheese with a slightly nutty, salty flavour and a creamy texture. Gruyère is the perfect cheese for French onion soup because it grates well, melts well, and adds a creamy flavour to the soup without overpowering the taste of the onions.

However, there are several other cheeses that can be used as alternatives to Gruyère:

  • Comté: This semi-firm French cheese is very similar to Gruyère and is often used in French onion soup recipes.
  • Swiss: Gruyère is a type of Swiss cheese, so it makes sense to use Swiss as a substitute. However, Swiss cheese tends to be more processed than Gruyère and will lack its rich depth of flavour.
  • Provolone: Provolone is a mild cheese that makes a decent replacement.
  • Fontina: Fontina is another mild white cheese that melts well.
  • Mozzarella: Mozzarella melts much quicker than Gruyère and may be greasier when it melts.
  • Monterey Jack: Monterey Jack melts well but its flavour may be too overpowering.
  • Gouda, Jarlsberg, Raclette, or Beaufort also make good substitutions.
Best Cheeses to Use for Elote

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How do you store French onion soup?

French onion soup is a delicious, hearty meal, and it's great to know that it can be stored and enjoyed at a later date. Here's a guide on how to store your French onion soup:

Refrigerating French Onion Soup:

It is best to refrigerate your French onion soup within two hours of cooking it. Store the soup in an airtight container and leave out the croutons or bread. The soup will stay fresh for three to four days in the fridge.

Reheating Refrigerated French Onion Soup:

To reheat your soup, simply bring it to a boil on the stove. You can add more broiled bread and cheese if you like, or use store-bought croutons for a quicker option.

Freezing French Onion Soup:

French onion soup can be frozen for up to three months. It's important to leave out the croutons or bread before freezing, as they won't freeze well. Instead, make fresh croutons or toast new bread when you're ready to enjoy your soup.

To freeze the soup, transfer it to an airtight container or heavy-duty freezer bag once it has cooled completely. It's a good idea to freeze the soup in individual portions so you can easily thaw and reheat the amount you need.

Thawing and Reheating Frozen French Onion Soup:

Thaw the frozen soup by transferring it from the freezer to the refrigerator and letting it defrost overnight. If you're in a hurry, you can submerge the sealed container in cool water to speed up the process.

Once the soup is thawed, reheat it on the stove over medium heat or in the microwave until warmed through.

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How do you reheat French onion soup?

French onion soup is a hearty, flavourful dish that can be made ahead of time and frozen for up to four months. When it comes to reheating, there are a few ways to ensure your soup tastes as good as new.

Firstly, it's important to store the soup properly. For optimal flavour, store the broth in an airtight container in the refrigerator, separately from the bread and cheese. This way, you can add fresh bread and cheese when reheating for that straight-from-the-oven taste.

If you're looking to reheat the soup on its own, simply place the pot on the stove and bring it to a boil. Easy!

For the full French onion soup experience, you'll want to toast some bread and broil the cheese. Transfer your boiled soup to oven-safe crocks, top with bread and cheese, and broil until golden and bubbly. This should only take a few minutes.

If you're looking for a more hands-off approach, you can also reheat your soup in a slow cooker on low for about an hour. However, this method is only recommended for soup that's been refrigerated, not frozen, to avoid the soup staying in the "danger zone" for bacterial growth for too long.

And there you have it! A few simple ways to reheat your French onion soup to perfection.

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How do you freeze French onion soup?

French onion soup is a delicious, indulgent meal that can be made ahead of time and frozen for up to three months. This is a handy way to always have a comforting bowl of soup ready to go.

To freeze French onion soup, first, let the soup cool completely. Then, transfer it to an airtight container, leaving about an inch of space at the top. Make sure the container is freezer-safe and suitable for liquids. It is recommended to freeze the soup in serving-size portions, so you only need to thaw what you need.

When you are ready to eat the soup, defrost it by transferring it to the fridge overnight. If you are in a hurry, you can submerge the sealed container in cool water to speed up the thawing process. Once it is thawed, warm the soup on the stove over low heat.

It is best to freeze the soup without the croutons or cheese topping. You can add these elements when you are ready to serve the soup. To do this, place the bread on top of the soup, layer on the cheese, and broil in the oven until the cheese is melted and bubbly.

Some people like to freeze their soup in a baguette or bread bowl, with the cheese already on top. This way, you can simply take it out of the freezer and pop it under the broiler when you are ready to eat.

French onion soup is a versatile and convenient dish that can be made ahead and stored in the freezer for busy days or unexpected guests.

Frequently asked questions

Gruyere is the best cheese to use for French onion soup. It is a semi-hard cheese with a slightly nutty, salty flavour and a creamy texture. It grates and melts well, and adds a creamy flavour to the soup without overpowering the taste of the onions.

While Gruyere is the best option, good alternatives include Comte, Swiss, Provolone, Fontina, Mozzarella, Monterey Jack, Gouda, Jarlsberg, Raclette, and Beaufort.

French onion soup is traditionally made with thinly sliced yellow onions. However, you can also use red or white onions, or a combination of all four.

Transfer the cooled soup to an airtight container, but leave out the croutons. Store it in the fridge for up to three or four days.

To reheat French onion soup, bring it to a boil on the stove. You can add more broiled bread and cheese, or use store-bought croutons.

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