What kind of cheese is on the top of French Onion soup?

You may see a few different cheeses on top of French Onion soup, but really the traditional cheese for French Onion soup is gruyere. Gruyere melts perfectly and has a wonderful sweet and salty flavor to it that makes it a perfect match for the sweet and saltiness of the soup. I’ve also seen mozzarella in some cases (particularly when that is what the restaurant has on hand already), but I just don’t find it quite as good as the gruyere.

In my experience as a restaurant manager, I have come across only three types of cheese that are generally used in French Onion Soup: Swiss Cheese, Fontina Cheese, and Gruyere cheese. These cheeses make a wonderful combination with the strong flavor of the onion soup--its a great complement. Moreover, these cheeses melt quite easily, bringing together the flavors of cheese and soup.

I live in Spain and it's not always possible to find Gruyere cheese very easily, so I have come up with an alternative idea, which although it is no way traditional, works extremely well. It is easy to find English Cheddar cheese here and unbelievably, it is cheaper per kilo, than most Spanish cheeses, which I'm afraid I find to be very bland.. Cheddar on its own is not the best for topping French Onion Soup, but, if it is grated and then mixed about 50/50 with Parmesan ( which is also easy to find here) you have a very tasty topping that melts easily. I don't think it matters a hoot whether you stick to the traditional ingredients in recipes, (within reason!) it's great fun to adapt them to suit your preferences, you sometimes find you have improved on the original.

Traditionally, Gruyere is used to top French onion soup recipes. Gruyere is one of the most famous Swiss cheeses. It is piquant, hard, and hearty and made from cow milk.

Gruyere is named after Gruyeres, which is a Swiss town, and the surrounding La Gruyere region in the west of Switzerland. Some people use different types but I have only seen Gruyere used and personally love it.

Gruyere. It's in the same family as Swiss, but tends to have a deeper, nuttier flavor, and it melts very well.

There are two cheeses used in a traditional onion soup recipe. They are gruyere and Parmesan cheese.

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