what is the best kind of cheese to melt over french onion soup?

As far as what kind, I like gruyere. I think it is most often used in restaurants if I’m not mistaken. I might think about investing in a microwave though. They’re handy to have around.

gruyere.

yes gruyere. which i think is the fancy way of saying swiss…or am i wrong? : ) i love cheese. you’d be surprised what you can put in the oven. anything ceramic can go in the oven. i once bought a ceramic bowl from the woman who made it and she told me that your oven doesnt get nearly as hot as a kiln, so you can put any pottery in the oven, unless it has a glaze that is not meant to be eaten off of, but I think that’s only for decorative stuff.

Apparently it is traditionally gruyere, which is indeed a lovely cheese, but i’m sure there are other alternatives if you aren’t a fan.
It is also traditionally baked in a large ramekin which you could buy at a kitchen supply store for not that much, but you probably want to eat the soup sooner rather than later, since you made it and all.
Did you make it with beef broth or vegetable broth? Just curious.

@ezraglenn: Veggie broth. As you know from my previous cooking questions, I’m a vegetarian and always looking for good veggie soup ideas. I read different recipes on Epicurious to get a general idea for how to make this soup, and then did the following (very easy): I carmelized 6 onions by sauteeing the hell out of them with some garlic in a cast iron pan for about 45 minutes, stirring every once in a while, until they turned deep brown, soft, and sweet. Then I put the onions in a bowl, added about 4 cups worth of veggie broth and some water, and let it simmer for a while. that’s it! MMMMM! so easy! Theo nly hard part is to let those onions sautee for such a long time without losing patience—it really does take at least 45 minutes. I also added salt, pepper, and about 1 tsp of dijon mustard.

for future use, here’s the vegetarian french onion soup recipe i use – one of my favorite things to make!

FRENCH ONION SOUP (THE EASY VEGGIE WAY)
heat a couple globs of olive oil in a large pan on medium heat
note: not too much oil (even if you’re doubling it) because it makes gooey onions!
add 3 large chopped (pretty small pieces) onions
make sure they start turning brown (at least 3 minutes) before you stir them
continue to saute stirring occasionally for roughly 20min, until well browned
they should be almost but not quite as cooked as you want to eat them
add 1 large portobello cap sliced pretty small (or a bunch of regular mushrooms)
3 cloves chopped garlic (about 1 1/2 tsp)
1 tsp dried thyme (or 1 tbsp fresh)
1/4 cup tomato paste (some tomato sauce is ok too)
continue to cook 5 min or until the tomato paste turns golden brown (+ mushroom is soft)
add 1 cup dry red wine
scrape the bottom of the pan to remove the brown stuff stuck to it (deglazing)
simmer a couple minutes
add 4 cups veggie stock
1/4 cup tamari or soy sauce (I personally prefer less – maybe half this)
1/8 cup dark miso dissolved in 1 cup warm water or stock
1 tbsp nutritional yeast
simmer uncovered roughly 10 minutes (not completely necessary – and don’t boil miso!)
add freshly ground pepper to taste

i like gruyere on top. this recipe says you can use comté cheese as well.

the original recipe is also online: http://www.wholefoodsmarket.com/recipes/soup-stew/frenchonion-cb.html

Gruyere is great. If not in hand. swiss works well too,

I like provalone

Gruyere, which is not swiss. Swiss usually doesn’t melt down right, remaining more tough than gooey. Same with Emmenthaler. Provolone works pretty well, but is too bland for my taste.

If you’re looking for a way to make the melted cheese topping without a microwave or an oven-proof bowl: Toast a thick slice of French bread, top with a heap of cheese, place on a cookie sheet or in a baking pan coated with cooking spray, bake in oven until cheese melts and starts to brown, then place the cheese-covered crouton in your bowl. Same result, different steps.

I believe that comte is a kind of aged gruyere. Many years ago on a trip to Europe, we happened into Alsace and discovered their onion soup. It was everywhere (little shops, restaurants, cafes), always absolutely delicious, and we had it for breakfast, lunch, and dinner. They used gruyere cheese. I still dream about that soup.

I came in here with the intention of saying Gruyere, but I see I’ve been beaten to it.
It has a taste which is distinctive but will not dominate all the other tastes.

You’ve put me in mind to make French Onion Soup now.

mozarella for me. gruyere is great too

Gruyere is classic, Fontina is stellar, try both!

I like mozarella cause it is mild, not too salty and stringy and chewy.

yep.. gruyère would be the one for me!