Kamil Perry
French onion soup is a classic dish that is often topped with cheese. But what kind of cheese is best? There are many options to choose from, including Swiss cheese, Gruyère, Fontina, Provolone, and Mozzarella. Some recipes even call for an array of cheeses to be used together. The key is to find a cheese that will grate finely, melt easily, and not overpower the other flavours of the soup.
| Characteristics | Values |
|---|---|
| Cheese type | Provolone, Gruyere, Fontina, Mozzarella, Swiss, Comte, Munster |
| Cheese texture | Melts easily, not oily, grate finely |
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What You'll Learn
Swiss cheese
When choosing Swiss cheese for French onion soup, look for a variety that is meltable. This will ensure that the cheese melts evenly and creates a smooth, creamy texture when added to the soup. You can also try using an Alpine-style Swiss cheese, which has a similar flavour profile to Gruyère and will add a touch of elegance to your dish.
If you're looking for a more affordable option, Swiss cheese is a great choice. It is usually less expensive than other cheeses used in French onion soup, such as Gruyère or Fontina. This makes it a good option if you're feeding a large group or want to keep costs down.
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Gruyère
When choosing Gruyère for French onion soup, it is important to select a high-quality cheese. Look for a cheese that is firm and has a smooth, even texture. Avoid any cheese that has cracks or dry spots, as this can affect the melting process.
To prepare the Gruyère for the soup, it is best to grate it finely. This will ensure that it melts evenly and creates a smooth, creamy texture. You can also cut the cheese into thin slices, which will melt more slowly and create a more stringy, pull-apart texture.
When adding the Gruyère to the soup, it is important to do so gradually. Start by adding a small amount of cheese to the soup and stirring until it is fully melted. Repeat this process until you have added all of the cheese. This will help to ensure that the cheese is evenly distributed and creates a smooth, creamy texture.
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Fontina
French onion soup is usually topped with a mix of cheeses, including Fontina, Gruyere, Swiss, Provolone, and Mozzarella. Fontina is a semi-soft to hard, semi-hard cow's milk cheese that originated in the Valle d'Aosta region of northern Italy. It has been made in the Aosta Valley, in the Alps, since the 12th century. Fontina is made by heating cow's milk to 97°F in stainless steel or copper vats, then adding live cultures and calf's rennet to form curds. The curds are then strained and transferred into round moulds to be drained and salted. The cheese is then aged for 60 days in a cool environment, followed by another 30 to 90 days in ageing caves, where it is washed with brine regularly to form the rind. Authentic Fontina is labelled "Fontina Val d'Aosta DOP" and the wheels are marked with a greenish-blue consortium stamp. Fontina has a tough beige natural rind, sometimes coated in wax, and a pale gold interior with a few small holes. The flavour of Fontina is mild but distinctively nutty and savoury, with the nuttiness increasing with age. Fontina from Sweden, Denmark, and the United States has a milder flavour, softer texture, and more holes than those of Italy. Fontina is commonly used as a table cheese, served with bread or crackers, and is also often melted on pastas and sandwiches, in soups, or as a pizza topping.
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Mozzarella
While French onion soup is usually topped with a mix of cheeses, Mozzarella can be used as one of the cheeses in the mix. However, it is important to avoid using fresh Mozzarella as it can become watery when it melts. Mozzarella is a mild white cheese that melts well and has a good cheese pull. It is a good choice for French onion soup as it will not overpower the other flavours in the soup. Mozzarella is also a versatile cheese that can be used in a variety of dishes, such as pizzas, pasta, and salads. It has a mild, creamy flavour and a stretchy texture when melted. When choosing Mozzarella for French onion soup, it is best to opt for a block of Mozzarella rather than the fresh variety, as the block variety will melt better and have a more desirable texture.
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Provolone
French onion soup is often topped with cheese, and there are several varieties that are commonly used. One of these is Provolone, a mild but rich cheese with excellent melting properties and a good cheese pull.
When choosing Provolone for French onion soup, look for a good-quality cheese with a smooth, even texture. You can find Provolone at most grocery stores, and it's usually sold in blocks or slices. For the best results, grate the cheese finely before adding it to the soup. This will ensure that it melts evenly and creates a smooth, creamy texture.
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Frequently asked questions
Swiss cheese, Gruyère, Fontina, Provolone, Mozzarella, and Munster are all popular choices.
Swiss cheese and Gruyère are the most popular choices.
Julia Child uses Swiss cheese on French onion soup.
Anthony Bourdain uses Gruyère AOP on French onion soup.
Fontina is a mild white cheese that melts well.
