Cheese alternate for French Onion soup?

[Phentex]

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

[cbayer]

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

:hi:

[Warpy]

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.

[Phentex]

6. I buy the big hunks of parm...

I don't know why I haven't branched out before.

Thanks.

[Phentex]

5. Thanks....

I can handle swiss. I don't use a ton of cheese either way but the price of gruyere stabs at me.

[Stinky The Clown]

3. Mild provolone will work

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

[Phentex]

7. I'm glad I asked...

I was pretty sure you guys would have some options for me.

Thanks for the tips!

[Lugnut]

4. I use muenster.

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

[Phentex]

8. Not one I keep on hand...

but good to know. Thanks!

[Mira]

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]

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.

[Mira]

11. OK - thanks! I'll try the Provolone. I, for one, do like "melty" cheese

when it is also a little crusty.
I'll experiment though, there is always room for improvement.

[Eyerish]

12. I use shredded gouda in mine...

smoked gouda when I'm feelin fancy...