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12-31-2007, 09:10 AM
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#1
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Assistant Cook
Join Date: Jun 2007
Posts: 26
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What cheese do you use for French Onion Soup?
authentic French onion soup? I am thinking gruyere cheese? I'm not a huge fan of REALLY strong cheeses depending on the cheese. What is gruyere like? thanks!
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12-31-2007, 09:17 AM
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#2
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Executive Chef
Join Date: Dec 2005
Location: Suburb of Chicago, IL
Posts: 2,614
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Quote:
Originally Posted by CassieKate
authentic French onion soup? I am thinking gruyere cheese? I'm not a huge fan of REALLY strong cheeses depending on the cheese. What is gruyere like? thanks!
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I just bought gruyere cheese for french onion soup - it was $13 a pound! I heard you can use swiss cheese too - and someone even told me mozzarella, too. I like gruyere so that is what I bought. I don't think it is too strong but everyone's taste is different.
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Michele Marie 
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12-31-2007, 09:22 AM
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#3
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Certified Pretend Chef
Join Date: Sep 2004
Location: Massachusetts
Posts: 47,741
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Gruyere is traditional. Emmental (Swiss) is also a possibility.
Bottom line - whatever you like. (not cottage cheese)
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12-31-2007, 09:24 AM
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#4
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Executive Chef
Join Date: Dec 2005
Location: Suburb of Chicago, IL
Posts: 2,614
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Quote:
Originally Posted by Andy M.
Gruyere is traditional. Emmental (Swiss) is also a possibility.
Bottom line - whatever you like. (not cottage cheese)
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I LOVE Emmental swiss! yum!
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Michele Marie
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12-31-2007, 09:41 AM
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#5
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Chef Extraordinaire
Join Date: Nov 2004
Location: Mazatlan
Posts: 20,334
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I always use a combo of Swiss and Parm.
Yummy!
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12-31-2007, 10:02 AM
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#6
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Executive Chef
Join Date: Oct 2006
Location: New Jersey
Posts: 4,630
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Gruyere is the best. Swiss and even Provolone work well too.
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12-31-2007, 10:10 AM
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#7
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Executive Chef
Join Date: Aug 2006
Location: Central UK.
Posts: 3,875
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thin sliced Edam will work too.
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12-31-2007, 11:11 AM
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#8
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Master Chef
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 9,667
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I am with Andy on this one. Unless onion soup police is coming for diner use whatever you like. I can't even get any of the fancy cheeses, so I use what's available.
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You are what you eat.
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12-31-2007, 11:59 AM
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#9
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Chef Extraordinaire
Site Moderator
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 16,264
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Gruyere, as has been mentioned, is traditionally used on French onion soup. It's a delicious cheese. Firm and a bit grainy with a nice nutty flavor. It's one of the cheeses Buck and I use for our New Year's Eve fondue. Even though it may seem expensive, you should only need a few ounces of it for 4 servings of your soup. The cheese melts and browns up beautifully.
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12-31-2007, 12:31 PM
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#10
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Master Chef
Join Date: Jul 2006
Location: Metro New York
Posts: 8,763
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Actually.... if you want to get really technical, it's Comte... the French version of Gruyere (which, BTW is also "Swiss Cheese," as it is from Switzerland, along with Emmenthal).
However, pretty much anything labeled "Swiss Cheese" that isn't processed will work. We've used Jarlsberg (the Norwegian version of "Swiss Cheese") a few times, and it was fine, too.
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12-31-2007, 12:33 PM
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#11
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Senior Cook
Join Date: Sep 2004
Location: S. W. Minnesota
Posts: 157
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Unless company is coming, I use Jarsburg (Danish) Similar to Gruyere, but half the cost.
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12-31-2007, 12:35 PM
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#12
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Senior Cook
Join Date: Sep 2004
Location: S. W. Minnesota
Posts: 157
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Oops, mispelled it. Jarlsburg. And, it's from Norway ( I knew that)
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12-31-2007, 12:35 PM
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#13
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Head Chef
Join Date: Jun 2007
Location: Las Vegas, Nevada
Posts: 1,347
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I always grate fresh parmesan reggianno over the soup, the lay a couple slices of good quality Gruyere over the top of the bowl and broil til golden and bubbling. Fantastic. However, if you don't have Gruyere, use a good Swiss or Ementhaler. Pretty much the same thing.
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01-05-2008, 01:44 AM
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#14
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Head Chef
Join Date: Oct 2004
Location: Singapore
Posts: 1,323
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Fontina is also supposed to be good on FOS. I've only always used Gruyere though.
Thomas Keller's recipe at Bouchon calls for Emmethal.
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