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How do you top your French Onion Soup?

post #1 of 9
12/31/07 at 3:29pm
Thread Starter 
We have great French Onion Soup and cute little crocks with handles and a great broiler, and great bread for crutons, in various shapes, a swiss, white cheddar, Comte grated cheese blend. We are looking for a good way to put it all together. I do want the crutons on the top, and the cheese to kind of melt and run down the side, but I also don't want to be spending a fortune on cheese.

So I am looking for a good way to do this. Any suggs?

Thanks!
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post #2 of 9
12/31/07 at 6:39pm
One way would be to make baguette slices for croutons, lightly seasoned, and gratinee the cheese on top, and have those ready to be placed on each bowl as it's served.
Watch the waitstaff, because they will eat all of your cheese croutons.

Another way I've done it is to make standard croutons to place in the soup, then top the crock with a slice of provolone, then place in the salamander until brown and bubbly.

Hope this helps.
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post #3 of 9
1/3/08 at 8:59pm
Baguette croutons, three thin slices of Compte, grated parm, the two keys are to fill the crocks all the way to the top, and pre-bake hold hot and salamander to serve. Perfect every time.
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post #4 of 9
1/4/08 at 4:00pm

onion soup topping

we serve ours with a large 'crouton' , basically a baguette sliced on the bias and toasted in the oven..then we place a slice of swiss cheese over the crouton and put in salamander til cheese melts..dead easy and not pricey..hey, its onion soup, not lobster bisque!
joey
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post #5 of 9
1/8/08 at 8:17pm
I don't like it when restaurants put the crouton on the top, especially if it is a large one that covers the bowl. Makes it too difficult to eat; can't get through the crouton to get to the soup. Don't know how this trend got started, but the crouton is traditionally on the bottom, then the soup and top with cheese (gruyere), then under the broiler. Aaaaah....Yum! Wish I had some.
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post #6 of 9
1/17/08 at 7:53am
Croutons on the bottom, (french Baguette)

Gruyere on the top.
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post #7 of 9
1/17/08 at 1:37pm
Gruyere and/or provolone for me. We make croutons from baguettes (Granted, our bowl of FO is not the best youll ever have, but its still pretty good).

I worked for a place that bought crispy biscuits that were exactly the size of the soup bowls. They workedvery nicely, because they covered the whole surface area, the cheese didnt sink.
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post #8 of 9
1/17/08 at 2:01pm
We do 2-1/2 inch thick baguette croûtons on top (herb butter, salt, pepper, Parmesan) 1 slice import provolone, then pile on import gruyere.
We put the whole thing under a salamander until gbd.
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post #9 of 9
1/17/08 at 6:12pm
We use day old bread that we turn into crutons, place those on top of the soup, then we go with two slices of swiss cheese and top it off with shredded parm to get that nice golden brown on top when we brown it in the Sally.
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