I like good old French but when ordered out, they insist on covering the top with mots cheese that is stringy and turns to gum. Any tips about type of cheese that would work better ?
French Onion Soup
- Thread starter Pipeoff
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Swiss cheese is traditionally used, and it’s better. The nutty flavor blends well with the savory onions.
I've seen Provolone & Swiss used with great success.
Its odd but you see it very little here…at least the part of France where I live. Maybe its considered too commonplace to put on the menu. Its also pretty heavy.
Mozzarella cheese on onion soup? Careless.
Few restaurants do a good base on the soup, so occasionally I make it at home, Swiss - Emmanthaler if available
Few restaurants do a good base on the soup, so occasionally I make it at home, Swiss - Emmanthaler if available
Not a direct answer to the OP, but I have had it with a little bit of blue cheese on top of the crouton/bread and under the melted cheese. Worth trying it if you are making it at home. It adds a nice pungency.
I concur, Swiss is best. But some are better than others--for instance, I have found that Jarlsberg melts better than Madrigal.
"Some Swiss melts better than others..." Oh wait, Morrissey is a vegan now...nevermind!
"Some Swiss melts better than others..." Oh wait, Morrissey is a vegan now...nevermind!
I doubt the restaurant will let you select the cheese. It won’t be creamy regardless but doesn’t mean it has to be crappy.
It’s a crapshoot eating out unless you have a tried and true.
At home - Gruyère at our house.
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Evanston, IL had a restaurant forty years ago or so with the finest French Onion soup I ever enjoyed. Thick layer of cheese but, I believe, the bread they used is what made it a singular treat. 
I'd also recommend Swiss emmental cheese, nice & nutty.
en.wikipedia.org
Jay.
Emmental cheese - Wikipedia
Jay.
Gruyere - is there any other?
As a native of Saint Louis, there was always only one French Onion Soup recipe to rule them all.
It is of course, the Famous Barr recipe - a soup that dated back to when department stores of note had restaurants. And Famous Barr had the best.
Shopping back then was a treat.
We've ruined the best part of commerce.
As a native of Saint Louis, there was always only one French Onion Soup recipe to rule them all.
It is of course, the Famous Barr recipe - a soup that dated back to when department stores of note had restaurants. And Famous Barr had the best.
Shopping back then was a treat.
We've ruined the best part of commerce.
This is recipe I use
www.onceuponachef.com
It calls for
Best Classic French Onion Soup - Once Upon a Chef
Caramelized onions, rich beef broth, and toasty bread topped with melted cheese, French onion soup is the ultimate comfort food.
www.onceuponachef.com
It calls for
- 8 ounces Gruyère cheese, grated (about 2 heaping cups; look for one imported from Switzerland)
- ½ cup grated Parmigiano Reggiano