The Best Cheeses To Compliment French Onion Soup

French onion soup is a hearty, comforting dish that is perfect for chilly days. The key to a great French onion soup is the cheese – it should be finely grated, melt easily and not overpower the other flavours in the soup. The classic choice is Gruyère, a semi-hard Swiss cheese with a slightly nutty, salty flavour and a creamy texture. However, other types of cheese can also be used, such as Comté, Provolone, Fontina, Mozzarella, Monterey Jack, Gouda, Jarlsberg, Raclette or Beaufort.

Gruyere: nutty, earthy flavour, melts well, doesn't overpower the soup

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

Gruyere is a slow-melting cheese, so it's important to grate it finely before adding it to your soup. This will ensure that it melts evenly and creates a smooth, creamy texture. When shopping for Gruyere, look for a block of cheese with few holes and grate it yourself at home. Pre-shredded cheese often contains anti-caking agents that can affect the melting process and texture of your soup.

When preparing your French onion soup, keep in mind that the cheese is a key ingredient that complements the other flavours in the dish. The soup should be clear, beefy, fragrant, and balanced, without any bitter notes. The cheese adds richness and a touch of pull to the soup, creating a decadent mouthfeel.

Gruyere is a versatile cheese that can be used in a variety of dishes beyond French onion soup. It is excellent in cheese fondue, macaroni and cheese, and cheese spaetzle. It also pairs well with pizza, spaghetti, mashed potatoes, and quiche. Its nutty, earthy flavour enhances the other ingredients in these dishes without overwhelming them.

When selecting Gruyere for your French onion soup, look for a cheese with a slightly nutty and salty flavour. This variety of cheese is readily available in the deli section of most supermarkets, usually alongside other specialty cheeses. With its melting properties and complementary flavour profile, Gruyere is the ideal choice for taking your French onion soup to the next level.

Provolone: mild, rich, great cheese pull

Provolone is a mild, slightly nutty cheese that makes a great topping for French onion soup. It has a rich, creamy flavour and is known for its excellent "cheese pull".

Provolone is a good melting cheese—it has a high melting point, which means it melts slowly and evenly, and doesn't become greasy. This makes it perfect for broiling on top of French onion soup. It's also a good choice if you're looking for a cheese that isn't too overpowering, as it has a mild flavour that won't overwhelm the other ingredients in the soup.

To make the perfect French onion soup with provolone, start by caramelising your onions. This is a key step that adds depth of flavour to the soup. Cook your onions over medium heat in butter, stirring occasionally, until they are a deep golden brown. This can take around an hour.

Once your onions are caramelised, add some wine to deglaze the pan, stirring to scrape up any browned bits from the bottom. Then, add your beef broth, herbs, and spices, and simmer the soup for around 45 minutes.

To finish, ladle the soup into oven-safe bowls and top with slices of French bread and a generous helping of grated provolone. Place the bowls under the grill until the cheese is melted and bubbly. Serve immediately, while the cheese is still hot and gooey.

With its mild flavour and excellent melting properties, provolone is a great choice for French onion soup. It adds a rich, creamy element to the dish without overpowering the other flavours, and its stretchy, gooey texture makes for the perfect cheese pull.

Fontina: mild, melts well

Fontina is a mild white cheese that melts well, making it a great option for French onion soup. It is similar to Gruyère, the most popular cheese for this soup, which is also a semi-hard Swiss cheese with a nutty, salty flavour and a creamy texture. Gruyère is favoured 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. Fontina shares these qualities, making it an excellent alternative.

When preparing French onion soup, it is important to finely grate the cheese and let it melt easily without overpowering the other flavours in the soup. Fontina is ideal for this because it is mild, and it melts well. It is also a good choice if you are unable to find Gruyère at your local supermarket.

To make French onion soup, start by sautéing your onions in butter over medium heat until they are fully caramelised. This should take around 40 minutes. Then, deglaze your pan with wine and add your broth and seasonings. Simmer the soup for around 20 minutes, and then ladle it into oven-safe bowls. Top each bowl with a slice of toasted baguette and sprinkle with grated Fontina. Broil the bowls in the oven until the cheese is melted and bubbly. Enjoy!

Mozzarella: melts quickly, may be watery

Mozzarella is a popular cheese that is often used in dishes such as pizza and lasagna. However, when it comes to French onion soup, there are a few considerations to keep in mind.

First and foremost, mozzarella cheese melts much quicker than other cheeses like Gruyère. This can be a benefit if you are in a hurry, but it also means that the cheese may melt too much and become watery. No one wants a watery soup! To avoid this issue, it is recommended to use a low-moisture variety of mozzarella, as high-moisture mozzarella does not melt well and can lead to a soggy dish.

Additionally, the fat content of the cheese also plays a role in its meltability. Whole-milk mozzarella, with its high fat content, melts better than part-skimmed mozzarella, which tends to brown quickly without becoming as gooey. Therefore, opting for a whole-milk variety can help improve the meltability of mozzarella in your French onion soup.

Moreover, the age of the mozzarella also matters. Fresh mozzarella has a high moisture content and does not melt as well as "aged" or regular mozzarella, which has better meltability due to its lower moisture content.

To enhance the meltability of mozzarella in your French onion soup, consider using processed mozzarella, which is commercially manufactured and has a lower moisture content. It melts better than fresh mozzarella and is ideal for achieving those gooey, stretchy strings in your soup.

When melting mozzarella, it is recommended to use a microwave, stovetop, or oven. If using an oven, utilize the broiler setting to provide direct and concentrated heat, causing the cheese to soften and melt beautifully. Additionally, adding herbs and spices to the cheese can enhance its flavor.

In conclusion, while mozzarella can be used in French onion soup, it may melt too quickly and become watery. To avoid this, opt for low-moisture, whole-milk, or "aged" varieties, and consider using processed mozzarella for better meltability. By choosing the right type of mozzarella and melting it properly, you can enjoy a delicious and cheesy French onion soup without the worry of a watery mess.

Monterey Jack: melts well, strong flavour

Monterey Jack cheese is a good option for French onion soup as it is a general melty cheese that is mild in flavour. It melts well and has a strong flavour, making it a good choice for those who want their cheese to stand out.

French onion soup is a warm, comforting dish made with caramelised onions and beef stock. The perfect French onion soup has a mouthwatering, melty cheese on top of the soup. The cheese needs to complement the soup without overpowering the other flavours. It should be finely grated, melt easily, and have a touch of pull without being oily.

Monterey Jack cheese is a good option if you're looking for a cheese that melts well and has a strong flavour. It is mild in flavour, so it won't overpower the other ingredients in the soup. It also has a strong flavour, so it will add a nice touch to the dish.

When making French onion soup, it's important to take your time and follow the steps carefully. The onions need to be properly caramelised, which can take up to 40-60 minutes. This step is critical to developing the deepest colour and flavour for the soup.

In addition to Monterey Jack, other types of cheese that go well with French onion soup include Gruyère, Comté, Provolone, Fontina, Mozzarella, Gouda, Jarlsberg, Raclette, and Beaufort. These cheeses melt well and complement the flavours of the soup without overpowering them.

For a vegetarian option, you can replace the beef and chicken stock with vegetable stock and use vegan Worcestershire sauce. You can also make the soup in a slow cooker or crockpot.

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