The Cheese
Don’t you love picking off the crusty cheese that melts down the sides of the bowl? It’s the best part.
You can use freshly shredded cheese, but try to skip pre-grated cheese if you can. The anti-caking powders keep it from melting correctly.
Gruyère, traditionally used in French onion soup is a Swiss cheese, has a richer flavor and melts really well. However, I’ve made this soup with expensive Gruyère, and it didn’t make a big difference. The real flavor comes from the broth.
I use packaged thinly sliced Swiss cheese. By using sliced cheese, i get the perfect drip over the edge of the bowl.
Place a few toasted croutons inside the bowl and another two resting on top. Lay the cheese slices over the bread and let them hang over the sides. As the soup bakes, the cheese melts and drips down the bowl.
