What kind of cheese is used for French Onion soup?!
Answers: My favorite is provolone cheese.
French Onion Soup Recipe
5 sweet onions (like Vidalias) or a combination of sweet and red onions (about 4 pounds)
3 tablespoons butter
1 teaspoon salt
2 cups white wine
10 ounces canned beef consume
10 ounces chicken broth
10 ounces apple cider (unfiltered is best)
Bouquet garni; thyme sprigs, bay leaf and parsley tied together with kitchen string
1 loaf country style bread
Kosher salt
Ground black pepper
Splash of Cognac (optional)
1 cup Fontina or Gruyere cheese, grated
Trim the ends off each onion then halve lengthwise. Remove peel and finely slice into half moon shapes. Set electric skillet to 300 degrees and add butter. Once butter has melted add a layer of onions and sprinkle with a little salt. Repeat layering onions and salt until all onions are in the skillet. Do not try stirring until onions have sweated down for 15 to 20 minutes. After that, stir occasionally until onions are dark mahogany and reduced to approximately 2 cups. This should take 45 minutes to 1 hour. Do not worry about burning.
Add enough wine to cover the onions and turn heat to high, reducing the wine to a syrup consistency. Add consume, chicken broth, apple cider and bouquet garni. Reduce heat and simmer 15 to 20 minutes.
Place oven rack in top 1/3 of oven and heat broiler.
Cut country bread in rounds large enough to fit mouth of oven safe soup crocks. Place the slices on a baking sheet and place under broiler for 1 minute.
Season soup mixture with salt, pepper and cognac. Remove bouquet garni and ladle soup into crocks leaving one inch to the lip. Place bread round, toasted side down, on top of soup and top with grated cheese. Broil until cheese is bubbly and golden, 1 to 2 minutes.
Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 1 hour 45 minutes
Yield: 8 servings
Most recipies I have call for Greyer cheese.
Gruyere cheese
Swiss. The other day I used pepper jack tho. It was alright, back to swiss tho.
Gruyere.
what ever kind of cheese you like is fine!!!
you could use mozzarela
Simple Onion Soup
Servings: Serves 4.
Ingredients:
2 tablespoons (1/4 stick) butter
2 pounds onions, thinly sliced
3 14 1/2-ounce cans beef broth
1/2 cup dry red wine
1 1/3 cups seasoned croutons
4 thin slices Swiss cheese
4 tablespoons grated Parmesan cheese
Preparation:
Melt butter in heavy large pot over medium-high heat.
Add onions; cook until deep brown, stirring frequently, about 25 minutes.
Add broth and wine; boil until soup is slightly reduced and flavors blend, about 10 minutes.
Season with salt and pepper.
Meanwhile, preheat oven to 500°F.
Put 4 deep ovenproof bowls on baking sheet.
Put 1/3 cup croutons in each bowl.
Ladle soup over croutons.
Top with cheeses.
Bake soup until heated through and cheeses melt, about 8 minutes.
Can also use Grated Gruyère and grated Parmesan cheese, mixed.
hope this helps. enjoy.
3 tablespoons olive oil
2 large Vidalia onions, sliced
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon fresh thyme leaves
4 cups beef broth
4 slices ciabatta bread, cubed
4 ounces sliced fontina cheese
Special equipment: 4 (1 1/2-cup) ovenproof ramekins
In a medium, heavy saucepan, heat the olive oil over medium heat. Add the onions, salt, and pepper. Cook, stirring occasionally, until the onions are tender, about 10 minutes. Add the thyme and broth. Simmer, uncovered, until the onions are soft, about 15 minutes.
Divide the soup between the 4 ovenproof ramekins. Divide the cubed bread among the ramekins. Top each with slices of fontina cheese. Place under the broiler, until the cheese is golden and bubbly, about 4 minutes. Serve immediately.
This is from food networks show everyday italian with giada de laurentiis
Fontina cheese
Shredded Parmesan cheese is the best cheese for French Onion Soup. It's mild flavor combined with the potent onion flavor of the soup are perfect compliments of each other.
The first cheese was Emmenthaler is has a more nutty richer flavor than it's cousin Guryere. Emmenthaler has been around since the 1600's and is consider by most the real Swiss cheese.
I read several of the recipes and geeesh no cider vinegar or red wine in onion soup. If you want a little zest add a tiny amount of either sherry or madeira wine right before you serve it not while it is cooking.
Also a little Parmesan add to the top of the Swiss (which ever one you use) is a very nice touch.
I like to use GRUYERE.....
Emmenthal is good too.
As for the answerer above me, I agree...don't bother with vinegar....
I love to add a couple tablespoons of cognac or Calvados (apple brandy from the Auge valley in France), or just plain old brandy...Just not too much.
Have you been watching the alton brown show? Just a hunch.