Quick Answer
The best type of bowl to use for French onion soup is a oven-safe soup crock or ramekin. French onion soup is traditionally served hot with a bread and cheese topping that is melted and browned under the broiler. Using an oven-safe crock or ramekin allows the soup to be served and eaten directly from the baking dish. A round shape with sloped sides is ideal for holding the melted cheese topping.
What Kind of Bowl Should You Use for French Onion Soup?
French onion soup is a rich, flavorful soup made by slowly caramelizing onions and then simmering them in broth and wine. It is served hot with a topping of toasted bread and melted cheese like Gruyère or Emmental that forms a gooey, delicious crust. The soup is typically baked or broiled to melt and brown the cheesy topping before serving. This is why it is ideal to choose an oven-safe bowl or crock for French onion soup.
Some specifics on the best bowls to use:
Oven-Safe Soup Crocks
An oven-safe soup crock is a great option for French onion soup. These crocks are designed to withstand high oven temperatures, allowing the soup to be baked directly in the crock. Soup crocks are round with sloped sides, which helps contain the hot liquid and melted cheese topping. The crock maintains heat well so the soup stays hot at the table. Look for soup crocks made from materials like ceramic, stoneware or enameled cast iron.
Individual Ramekins
Small oven-safe ramekins also work perfectly for serving individual portions of French onion soup. Like crocks, ramekins designed for baking are shaped like small bowls with sloping sides. They allow the cheese topping to melt and brown nicely under the broiler. Ramekins come in a variety of sizes, from 4 to 8 ounces. Choose smaller ramekins for appetizer portions or larger ones for a main course. Ramekins made of porcelain, ceramic or stoneware provide an elegant serving dish for this classic French soup.
Oven-Safe Soup Bowls
For a more rustic presentation, consider individual oven-safe soup bowls. These are designed to transfer directly from oven or broiler to table. Look for wide, shallow bowls that will contain the volume of soup and leave plenty of room for the bread and melted cheese topping. Bowl materials like stoneware, ceramic and cast iron work well. Some oven-safe bowls may have handles, providing a nice visual accent and ease in serving.
What to Avoid
Certain types of bowls are not recommended for French onion soup because they cannot withstand high oven temperatures or properly contain the soup:
– Regular soup bowls – These are not oven-safe and will crack under high heat.
– Narrow bowls – Too narrow to fit bread and cheese topping.
– Small bowls – Will overflow when broth melts cheese.
– Glass – Can crack or shatter in oven.
– Bowls with plastic – Unsafe for high heat.
– Nonstick coatings – Can deteriorate at high temps.
Serving Tips
To serve French onion soup in style:
– Preheat oven-safe bowls or crocks before adding hot soup – This helps maintain temperature.
– Ladle piping hot soup into warmed vessel, leaving 1-2 inches at top for cheese.
– Float a slice of baguette or crouton on soup and top with grated cheese.
– Finish under broiler until cheese is bubbly and browned.
– Garnish with fresh parsley and serve immediately.
– Provide soup spoons and a fork for scooping up the cheesy bread topping.
How to Bake French Onion Soup
Here is a simple method for baking French onion soup in the oven:
Ingredients
– 4-6 oven-safe soup crocks or ramekins
– French onion soup, hot
– 1 baguette, sliced
– 1 cup grated Emmental, Gruyère, or Swiss cheese
Instructions
1. Preheat oven to 400°F.
2. Warm oven-safe crocks or ramekins in oven for 5 minutes.
3. Remove crocks from oven and ladle in hot French onion soup, leaving about 1 inch at top.
4. Place a slice of baguette over soup in each crock, covering most of surface.
5. Sprinkle grated cheese evenly over bread, completely covering the top.
6. Bake for 6-8 minutes until cheese is fully melted and starting to brown.
7. Remove from oven, garnish with parsley, and serve immediately while hot.
How to Broil French Onion Soup
Broiling is a quick and easy way to melt and brown the cheese topping on French onion soup.
Ingredients
– 4-6 oven-safe soup crocks or ramekins
– Hot French onion soup
– 1 baguette, sliced
– 1 cup grated Gruyère or Swiss cheese
Instructions
1. Preheat broiler to high.
2. Ladle hot soup into oven-safe crocks or ramekins, leaving about 1 inch at the top.
3. Place a slice of baguette over the soup in each dish.
4. Sprinkle grated cheese evenly over the bread, covering completely.
5. Broil for 2-3 minutes until cheese is melted and starting to brown.
6. Remove from oven, garnish with parsley, and serve immediately while hot.
The Perfect French Onion Soup Cheese
Choosing the right cheese is key for the ideal crusty topping on French onion soup. The cheese should melt smoothly and form a nice browned crust under the broiler. Here are some of the best options:
Gruyère
Gruyère is the classic choice for French onion soup. This Swiss cheese has a distinctive nutty, salty flavor that pairs perfectly with the rich onion broth. Gruyère melts beautifully into a creamy, smooth consistency.
Emmental
Emmental is another excellent Swiss cheese used for French onion soups. Like Gruyère, it melts extremely well while adding delicious rich, buttery flavor. It browns nicely under the broiler too.
Comté
This French cheese is related to Gruyère with a creamy, supple texture when melted. It has tasty nutty, brown butter notes as well. Great for onion soup cheese crust.
Mozzarella
Mozzarella and onion soup may seem like an unlikely pair, but it’s a popular alternative cheese topping. Mozzarella provides delicious melted, gooey goodness with a mild milky flavor.
Swiss
Generic Swiss cheese works quite well too. This melty cheese delivers a mildly nutty flavor and smooth, stretchy melted texture.
Provolone
For a sharper flavor, aged provolone is a good choice. It has a bold, tangy taste that pairs nicely with the rich broth. Just avoid regular provolone, as that type does not melt well.
Asiago
Dry-aged Asiago has a sharp, robust flavor similar to Parmesan. Finely grated, it melts smoothly with a nutty taste that enhances the soup.
What Kind of Bread Should You Use?
The bread topping provides delicious texture contrast and soaks up the flavorful broth in French onion soup. Here are some excellent bread options:
Baguette
Traditional French baguettes are most commonly used. The crusty elongated loaf can be evenly sliced into rounds that cover the soup base.
Sourdough Bread
For added tang, sourdough makes a tasty topping. The starter adds a subtle sour note that pairs nicely with the rich broth.
Rye Bread
Seeded rye bread provides a hearty, robust flavor and chewy texture to contrast the melted cheese.
Ciabatta
The porous crumb of ciabatta soaks up broth beautifully. Ciabatta has a crispy crust and soft interior.
Croutons
Buttery, garlicky croutons can provide crunch and flavor. Homemade croutons will soak up more broth than store-bought.
Focaccia
Herb-infused or olive focaccia gives a flavorful Mediterranean twist. It toasts up nicely under the broiler.
Conclusion
An oven-safe soup crock or ramekin allows French onion soup to be properly baked with its signature bread and cheese topping. The sloped sides help contain the hot liquid and melted cheese. Individual crocks or wide, shallow oven-safe bowls provide ideal serving vessels. Stay away from materials like glass or bowls with plastic that cannot withstand high oven temperatures. Top the soup with slices of a crusty artisan bread like baguette. Swiss-style cheeses like Gruyère and Emmental give the classic nutty, creamy flavor when melted. Take your French onion soup to the next level served piping hot in the perfect oven-safe bowl.