Besides mozerella (s), what is the best cheese for french onion soup?

Question

Cheese and best recipe for the soup.

Answer 1

Six large spanish onions, thinly sliced
3 tbsp olive oil, 2 tbsp butter
1 garlic clove, minced
2 cups red wine
3 cups beef broth
oregano
thyme
salt and pepper
thinly sliced, toasted baguette (1 for each bowl)
Swiss cheese (not processed)

In a large pot melt butter and add olive oil. Carmelize onions, (cook for 9-15 minutes until onions are brown and no longer stiff) add wine, beef broth, and spices. Simmer for about an hour or two. Taste the soup, adjust with salt & pepper to taste. In an oven ready bowl fill to about 3 cm from the top. Put a piece of toasted baguette, 2 slices of swiss cheese. Place bowls on a cookie sheet to catch any spills. Broil until cheese is hot and bubbly. **Note make sure soup is hot when you put in bowls, because broiling will not heat soup.

Oh yea my answer is swiss cheese.

Answer 2

Swiss cheese is commonly used to top off French Onion soup and is more readily available than Gruyere cheese. You can add some grated Parmesan cheese to the Swiss cheese for some extra flavor. Hope it works out!

Answer 3

FRENCH Onion soup is not made with parmesan, mozzarella (which are italian cheeses) nor cheddar (which is an english cheese).
Proper french onion soup is made with grated EMMENTHAL
(which is the french equivalent of swiss cheese...

If you can't find emmenthal locally you can replace it with swiss cheese (gruyere) and have aproximately the same flavour...
(In a pinch, you could also use Maasdam which is a dutch cheese of similar flavour)

These cheeses have a distinct slightly nutty taste which give the soup its true flavour.

Answer 4

A broth based soup is very almost continually the superb wager. A cream based soups is in many cases richer yet larger in energy, and so on. you ought to objective and look at their website and notice what the nutritional information is there. IMO i like French Onion over Broccoli Cheese besides. i like the two yet French Onion is often my determination.

Answer 5

I like a combination of swiss and Gruyere. I use the french onion soup recipe from this site. http://www.bettycrocker.com

Answer 6

Here's one that uses Swiss cheese.

INGREDIENTS:
5 onions, thinly sliced
6 cups beef broth
2 tablespoons vegetable oil
3 tablespoons butter or margarine
1 pound shredded Swiss cheese
1 teaspoon white sugar
1/2 cup white wine
salt and pepper to taste
1 (1 pound) loaf French bread, sliced


DIRECTIONS:
In a medium stock pot, heat beef broth over medium-high heat.
In a saute pan, add butter and oil and cook over medium-high heat. Once heated, add onions and stir, until onions are tender and transparent. Stir in sugar.
Add onions to heated broth, stir and let simmer for 20 minutes.
Add wine and season with salt and pepper, simmer for 10 minutes.
Pour soup mixture into individual serving bowls and place a slice of bread on top, making sure bread gets well soaked. Place shredded cheese on top of bread and broil, 3 inches below heat, until cheese bubbles.

Good luck and good eating.

Answer 7

classic French Onion Soup is made with Gruyere cheese not mozzarella.

Answer 8

Baby swiss

Answer 9

Swiss or a thick slice of Provolone!

Answer 10

swiss