primitives discuss cheese in French Onion soup

[franksolich]

http://www.democraticunderground.org/discuss/duboard.php?az=view_all&address=236x74535

Oh my.

This is most singular.

I've come across French Onion soup many times, and never saw any cheese in it.

Phentex  (1000+ posts)        Sun Jan-31-10 02:18 PM
HAS NOT YET DONATED TO SKINS'S ISLAND!
BETTER HURRY!  TIME AWAITS NO MAN!
Original message

Cheese alternate for French Onion soup?

What can I use instead of gruyere which is so expensive?

cbayer   (1000+ posts)       Sun Jan-31-10 02:27 PM
THE BAYER ASPIRIN PRIMITIVE
Response to Original message

1. Any swiss cheese will work. Emmentaler tends to be less expensive.

Warpy  (1000+ posts)        Sun Jan-31-10 06:11 PM
HAS NOT YET DONATED TO SKINS'S ISLAND!
BETTER HURRY!  TIME IS MONEY!
THE DEFROCKED WARPED PRIMITIVE
Response to Reply #1

2. Heck, I've used grated Pamasean in a pinch when I was out of everything else. It wasn't as nice as Swiss because the flavor was a little too strong and I missed the creaminess of gooey melted semi hard cheese, but it was still good.

Mild jack will work, too. Just steer clear of Cheddar, too strong IMO.

Stinky The Clown  (1000+ posts)         Sun Jan-31-10 07:52 PM
HAS FINALLY AT LONG LAST DONATED TO SKINS'S ISLAND!
THE SPARKLING HUSBAND PRIMITIVE
Response to Original message

3. Mild provolone will work

Different flavor, but a pleasant mating. Don't use sharp provolone, though. Too strong.

Lugnut  (1000+ posts)        Mon Feb-01-10 01:23 AM
HAS NOT YET DONATED TO SKINS'S ISLAND!
BETTER HURRY!  TIME ONCE LOST IS NEVER REGAINED!
Response to Original message

4. I use muenster.

I know it's an odd choice but it's very tasty and it works well with onion soup.

Mira  (1000+ posts)         Mon Feb-01-10 02:09 PM
Response to Original message
 
9. I read all the replies and not being a gourmet or a gourmand I tentatively ask for fear of being flamed:

"What's wrong with Mozzarella"?

I made FrenchOSoup last week, slow cooked onions, 12 hours w a little butter and EVOO thin slices of home baked artisan bread in bottom of wide mouthed bowl
onions on top hot seasoned beef broth more thin slices to float on top cover with Mozzarella

broil til just right.

(I can't afford Gruyere either)

Stinky The Clown  (1000+ posts)         Mon Feb-01-10 05:16 PM
HAS FINALLY AT LONG LAST DONATED TO SKINS'S ISLAND!
THE SPARKLING HUSBAND PRIMITIVE
Response to Reply #9

10. There's nothing wrong with Mozz ....... but ......

..... it is very "melty". Some people like that. Some don't. Again, this is a matter of personal preference, not right and wrong. I prefer not to use it. It is also a bit too mild for this application.

Again, consider mild (American-made) provolone. It is pretty universally available and not at all expensive. Not the same taste as Gruyere, but a similar "value" to it.

Eyerish  (776 posts)      Wed Feb-03-10 07:16 PM
HAS NOT YET DONATED TO SKINS'S ISLAND!
BETTER HURRY!  TIME CAN'T BE SAVED, ONLY SPENT!
Response to Original message

12. I use shredded gouda in mine...smoked gouda when I'm feelin fancy...

franksolich remains confused.

The only French Onion soup franksolich has seen (Campbell's) looks like beef broth with strands of onions in it.  No cheese, or at least no cheese that is apparent.

[Chris]

If you overpay for french onion soup in a restaurant, they usually put a piece of toast in the bowl and melt some mozarella cheese over it.

[NHSparky]

A mix of gruyere and mozzarella is what I use.  Of course, coach is right--most is not made with cheese unless you make it "gratinee".

[Celtic Rose]

http://www.democraticunderground.org/discuss/duboard.php?az=view_all&address=236x74535

Oh my.

This is most singular.

I've come across French Onion soup many times, and never saw any cheese in it.

franksolich remains confused.

The only French Onion soup franksolich has seen (Campbell's) looks like beef broth with strands of onions in it.  No cheese, or at least no cheese that is apparent.

Traditionally French Onion soup has a "cap" of toasted bread and melted cheese.  Very good that way. 

[Chris]

I used to work at a place that made french onion soup from their homemade stock.  I assume the bread and cheese was some bulk stuff from Sysco.  It was okay... better than the last time I made it from scratch (too much work).

[NHSparky]

I use a little baguette which I've left out for a few hours to "crust up" or just pop it in the oven for a few before putting it in the soup crock.

[kenth]

I made FrenchOSoup last week, slow cooked onions, 12 hours w a little butter and EVOO thin slices of home baked artisan bread in bottom of wide mouthed bowl

Does EVOO grate on you like veggie does? It bugs the heck out of me for some reason.

[crockspot]

My ex made it very well, homemade onion soup, put in a crock, with some stale baguette, covered with swiss cheese, and baked.

[NHSparky]

Does EVOO grate on you like veggie does? It bugs the heck out of me for some reason.

The word or the substance?  For cooking it's okay, but for tossing salad, etc., it's too heavy.

And yeah, EVOO is one of those "cutesy" words Rachel Ray uses that makes me want to smack her in the face with a frying pan.

[GOBUCKS]

Does EVOO grate on you like v****e does? It bugs the heck out of me for some reason.

Not me, because I haven't a clue what it means. Sounds like the acronym for a petrochemical. "Ethyl vinyl octyl oleate"?
But I never see Rachel Ray except on magazine covers in the checkout line. She is way too perky and cutesy to watch in person. For cooking, I'll watch one of the men, or Paula Deen, or Red Martha.
(I use extra virgin olive oil, but never heard it called "EVOO".)

[NHSparky]

Not me, because I haven't a clue what it means. Sounds like the acronym for a petrochemical. "Ethyl vinyl octyl oleate"?
But I never see Rachel Ray except on magazine covers in the checkout line. She is way too perky and cutesy to watch in person. For cooking, I'll watch one of the men, or Paula Deen, or Red Martha.
(I use extra virgin olive oil, but never heard it called "EVOO".)

Yeah, she does.  It's an Rachel-ism. 

[The Village Idiot]

I like fried onions

[debk]

The word or the substance?  For cooking it's okay, but for tossing salad, etc., it's too heavy.

And yeah, EVOO is one of those "cutesy" words Rachel Ray uses that makes me want to smack her in the face with a frying pan.

I like some of the stuff Rachel does, but she wears me out to watch her.


Sparky....I have extra virgin and extra light virgin. If I'm marinating or browning meat to go in oven/crockpot, I use the extra virgin. Also for caprese salad. For everything else, I use the extra light. It isn't as heavy.

Adding salt to any olive oil in a salad or for dipping, will cut the olive oil and bring out the olive flavor more.

[Chris_]

Well.....regarding french onion soup.......Mrs. doc and I (when we lived in the area) used to enjoy dining at a place in Michigan called the "Holly Hotel"  Their specialty was homemade french onion soup, which was topped with Mozzarella cheese, and covered by a pastry that, when baked, would "puff up" about four inches above the small crock that it was served in......it was heavenly.

doc

[DixieBelle]

The word or the substance?  For cooking it's okay, but for tossing salad, etc., it's too heavy.

And yeah, EVOO is one of those "cutesy" words Rachel Ray uses that makes me want to smack her in the face with a frying pan.

You have to get in line behind me to smack RR.

[SilverOrchid]

I use swiss.

[Duchess]

Not me, because I haven't a clue what it means. Sounds like the acronym for a petrochemical. "Ethyl vinyl octyl oleate"?
But I never see Rachel Ray except on magazine covers in the checkout line. She is way too perky and cutesy to watch in person. For cooking, I'll watch one of the men, or Paula Deen, or Red Martha.
(I use extra virgin olive oil, but never heard it called "EVOO".)

I miss the Two Fat Ladies, those two senior-aged overweight British ladies who cooked food that would have been at home on the menu of an Edwardian country house weekend.  Things like grouse, ortolans, pate de foie gras, and lots and lots of real cream and butter. I mostly liked them for their unabashed politically incorrect approach to cuisine, and their British plain-spokeness.