What Is The Traditional Cheese For French Onion Soup?
The traditional cheese for French onion soup is a combination of Gruyère and Comté, both classic French cheeses known for their rich, nutty flavors and excellent melting properties, creating the characteristic bubbly, golden crust that tops this iconic soup.
The Soul of Soupe à l’Oignon Gratinée: A Deep Dive
French onion soup, or soupe à l’oignon gratinée, is a beloved culinary staple, a testament to the transformative power of simple ingredients and patient cooking. While the base of slowly caramelized onions simmered in a savory broth is crucial, the choice of cheese is equally vital in defining the final flavor and texture profile of this comforting dish. This isn’t just any cheese; it’s a meticulously chosen element that complements and elevates the entire experience.
Gruyère: The Foundation of Flavor
Gruyère is arguably the most recognized and readily available cheese associated with French onion soup. Originating from the Gruyères region of Switzerland (but also produced in France), it’s a firm, cow’s milk cheese with a complex flavor profile.
- Flavor Profile: Nutty, earthy, slightly sweet, and becoming more pronounced with age.
- Melting Properties: Excellent. Melts smoothly and evenly, forming a bubbly, golden-brown crust.
- Availability: Widely available in most supermarkets and cheese shops.
- Contribution to the Soup: Provides a rich, foundational flavor and a classic, satisfyingly melted texture.
Comté: Adding Depth and Complexity
Comté, another French cow’s milk cheese, often used in conjunction with Gruyère, adds another layer of complexity to the cheesy topping. It hails from the Franche-Comté region of eastern France and is known for its diverse flavor nuances, influenced by the season and the pastures where the cows graze.
- Flavor Profile: Varies depending on age and producer but generally includes notes of roasted nuts, brown butter, and cooked fruit. Has a longer, more nuanced finish than Gruyère.
- Melting Properties: Very good. Similar to Gruyère but may not bubble quite as much.
- Availability: May be slightly harder to find than Gruyère but is available at many specialty cheese shops and some larger supermarkets.
- Contribution to the Soup: Adds depth, complexity, and a subtle sweetness that complements the savory broth and caramelized onions.
Why Not Other Cheeses?
While some variations of French onion soup might incorporate other cheeses, such as provolone or mozzarella, these are generally considered departures from the traditional recipe. These cheeses may offer different melting properties and textures, but they often lack the distinctive nutty and complex flavors that Gruyère and Comté bring to the table.
| Cheese | Flavor Profile | Melting Properties | Traditional Use in French Onion Soup? |
|---|---|---|---|
| Gruyère | Nutty, earthy | Excellent | Yes |
| Comté | Nutty, fruity, buttery | Very Good | Yes |
| Provolone | Mild, slightly tangy | Good | No (Modern Adaptation) |
| Mozzarella | Mild, milky | Good | No (Modern Adaptation) |
The Perfect Gratin: Tips for Success
Achieving the perfect cheesy gratin on your French onion soup requires attention to detail.
- Use a Blend: Combining Gruyère and Comté offers the best flavor and texture. A ratio of 2:1 Gruyère to Comté is a good starting point.
- Shred the Cheese: Shredding the cheese allows it to melt evenly and create a consistent layer.
- Use Oven-Safe Bowls: Ensure your bowls are oven-safe and can withstand high temperatures.
- Toast the Bread: A toasted baguette slice provides a stable base for the cheese.
- Broil Carefully: Keep a close eye on the soup while broiling to prevent burning. Aim for a golden-brown, bubbly crust.
Frequently Asked Questions
Is Emmental a good substitute for Gruyère in French onion soup?
Emmental is a decent substitute, sharing some of the nutty characteristics of Gruyère. However, it tends to be milder in flavor and can become somewhat rubbery when melted. Therefore, it’s not ideal, but acceptable if Gruyère is unavailable. It is important to choose the best cheese for the best result.
Can I use only Gruyère and skip the Comté?
Yes, you can definitely use only Gruyère. While Comté adds complexity, Gruyère on its own will still deliver a delicious and authentic flavor. Many recipes actually call for only Gruyère.
What if I can’t find either Gruyère or Comté?
If neither Gruyère nor Comté is available, a blend of Swiss and Parmesan can offer a reasonable approximation. The Swiss will provide melting ability, while the Parmesan adds some sharpness. However, be aware that the final flavor will be significantly different.
Should I use pre-shredded cheese?
While convenient, pre-shredded cheese often contains cellulose, which can inhibit melting. It is recommended to shred your own cheese for the best results. Pre-shredded cheese might be acceptable if you have no other choice.
How thick should the layer of cheese be?
The cheese layer should be generous, but not so thick that it becomes difficult to eat. Aim for a layer about 1/4 to 1/2 inch thick, completely covering the toasted bread.
What type of bread is best for French onion soup?
A sturdy baguette is the traditional choice. It soaks up the broth nicely without becoming soggy. Slices should be about 1/2 inch thick and toasted before adding to the soup.
Should I add the cheese before or after the bread?
The bread should be placed on top of the soup first, then the cheese piled on top of the bread. This creates a delicious cheese-covered crouton effect.
What temperature should I broil the soup at?
Broil the soup on high, but keep a close watch to prevent burning. The distance from the broiler element will affect cooking time, so adjust accordingly. The objective is to get it bubbly and brown.
How long should I broil the soup?
Broiling time will vary depending on your broiler, but it typically takes 2-5 minutes to achieve a golden-brown crust. Keep a close eye on it to prevent burning.
Can I use a kitchen torch to melt the cheese?
Yes, a kitchen torch can be used to melt the cheese, but it requires careful technique to avoid burning. It’s best suited for smaller portions and requires constant movement of the torch.
Can I add other toppings besides cheese?
While not traditional, some people like to add crumbled bacon or chopped chives after broiling. These are purely optional and depend on personal preference.
Is there a vegetarian version of French onion soup?
Yes, you can make a vegetarian version by using vegetable broth instead of beef broth. The rest of the recipe remains the same, including the cheese.