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The New Coffee Room

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  3. Looking for a gouda gruyere alternative

Looking for a gouda gruyere alternative

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  • KlausK Klaus

    Gouda gruyere? That sounds like a contradiction. Gouda is a Dutch cheese. Gruyere is a Swiss cheese that taste very different from Gouda. I had Gruyere just yesterday, when we used it for Raclette.

    Mozzarella is even more different from Gruyere than Gouda.

    Maybe you can get Appenzeller? Or Beaufort?

    I guess the smoked variant would also be ok.

    George KG Offline
    George KG Offline
    George K
    wrote on last edited by
    #5

    @klaus said in Looking for a gouda gruyere alternative:

    Gouda gruyere?

    It was a bad pun on a "Good-a gruyere" alternative.

    https://www.devourdinner.com/instant-pot-french-onion-meatballs/?fbclid=IwAR1Vkw6yWe7Cl-CNANjLtkPGvgLWkmphKpkIeONVyfowYfjZcWd3pQDP0ys

    Ingredients:
    4 tablespoons butter
    2 medium sweet onions
    1/3 cup white wine
    2 cups beef broth
    2 tablespoons Dijon mustard
    1 teaspoon Worcestershire sauce
    1 tablespoon fresh thyme
    3 cloves garlic, minced
    1 tablespoon balsamic vinegar
    3 tablespoons flour
    4 ounces Gruyere cheese, grated
    1 pkg frozen Italian Meatballs

    Set Instant Pot / Pressure Cooker to Saute and wait until it reads “Hot”
    Add Butter and sliced onions and saute. Cook for 10-12 minutes or until onions begin to turn brown and caramelize. I own 4 Pressure Cookers and each one tends to saute a little differently. I find some are quicker than others. So watch your onions, they may cook faster than mine did!
    Add fresh Thyme and garlic and cook for another 1-2 minutes
    Sprinkle flour over onions and stir.
    Add 1 cup of broth to deglaze Instant Pot by lifting up any stuck bits
    Turn off Instant Pot
    Add in remaining broth, wine, mustard, balsamic vinegar, Worcestershire sauce and stir
    Place frozen meatballs on top and close lid making sure pressure valve is in the closed position
    Set to Pressure Cook High for 1 minute and Quick Release the Pressure
    Serve as an Appetizer with Toothpicks OR over Rice or Noodles as a meal

    "Now look here, you Baltic gas passer... " - Mik, 6/14/08

    The saying, "Lite is just one damn thing after another," is a gross understatement. The damn things overlap.

    KlausK 1 Reply Last reply
    • jon-nycJ Offline
      jon-nycJ Offline
      jon-nyc
      wrote on last edited by
      #6

      Emmemtal or another Swiss cheese.

      Only non-witches get due process.

      • Cotton Mather, Salem Massachusetts, 1692
      1 Reply Last reply
      • MikM Away
        MikM Away
        Mik
        wrote on last edited by
        #7

        Just use whatcha got. It's not worth a trip to the store. Personally, I'd prefer the smoked.

        “I am fond of pigs. Dogs look up to us. Cats look down on us. Pigs treat us as equals.” ~Winston S. Churchill

        George KG 1 Reply Last reply
        • MikM Mik

          Just use whatcha got. It's not worth a trip to the store. Personally, I'd prefer the smoked.

          George KG Offline
          George KG Offline
          George K
          wrote on last edited by
          #8

          @mik said in Looking for a gouda gruyere alternative:

          I'd prefer the smoked.

          That's the plan.

          "Now look here, you Baltic gas passer... " - Mik, 6/14/08

          The saying, "Lite is just one damn thing after another," is a gross understatement. The damn things overlap.

          1 Reply Last reply
          • George KG Offline
            George KG Offline
            George K
            wrote on last edited by
            #9

            What a disappointment.

            I wanted French Onion Soup with some meatballs thrown in.

            This tasted NOTHING like French Onion Soup.

            Was it good? Yeah, on a scale of 5, about a 3, perhaps 2 ½. In other words, I wouldn't throw it out after tasting it.

            Was it French Onion? Not at all.

            Not. At. All.

            Will I make it again? No way, no how. Life is too short for recipes that disappoint.

            "Now look here, you Baltic gas passer... " - Mik, 6/14/08

            The saying, "Lite is just one damn thing after another," is a gross understatement. The damn things overlap.

            1 Reply Last reply
            • George KG George K

              @klaus said in Looking for a gouda gruyere alternative:

              Gouda gruyere?

              It was a bad pun on a "Good-a gruyere" alternative.

              https://www.devourdinner.com/instant-pot-french-onion-meatballs/?fbclid=IwAR1Vkw6yWe7Cl-CNANjLtkPGvgLWkmphKpkIeONVyfowYfjZcWd3pQDP0ys

              Ingredients:
              4 tablespoons butter
              2 medium sweet onions
              1/3 cup white wine
              2 cups beef broth
              2 tablespoons Dijon mustard
              1 teaspoon Worcestershire sauce
              1 tablespoon fresh thyme
              3 cloves garlic, minced
              1 tablespoon balsamic vinegar
              3 tablespoons flour
              4 ounces Gruyere cheese, grated
              1 pkg frozen Italian Meatballs

              Set Instant Pot / Pressure Cooker to Saute and wait until it reads “Hot”
              Add Butter and sliced onions and saute. Cook for 10-12 minutes or until onions begin to turn brown and caramelize. I own 4 Pressure Cookers and each one tends to saute a little differently. I find some are quicker than others. So watch your onions, they may cook faster than mine did!
              Add fresh Thyme and garlic and cook for another 1-2 minutes
              Sprinkle flour over onions and stir.
              Add 1 cup of broth to deglaze Instant Pot by lifting up any stuck bits
              Turn off Instant Pot
              Add in remaining broth, wine, mustard, balsamic vinegar, Worcestershire sauce and stir
              Place frozen meatballs on top and close lid making sure pressure valve is in the closed position
              Set to Pressure Cook High for 1 minute and Quick Release the Pressure
              Serve as an Appetizer with Toothpicks OR over Rice or Noodles as a meal

              KlausK Offline
              KlausK Offline
              Klaus
              wrote on last edited by Klaus
              #10

              @george-k said in Looking for a gouda gruyere alternative:

              Ingredients:
              4 tablespoons butter
              2 medium sweet onions
              1/3 cup white wine
              2 cups beef broth
              2 tablespoons Dijon mustard
              1 teaspoon Worcestershire sauce
              1 tablespoon fresh thyme
              3 cloves garlic, minced
              1 tablespoon balsamic vinegar
              3 tablespoons flour
              4 ounces Gruyere cheese, grated
              1 pkg frozen Italian Meatballs

              2 onions in an onion soup?

              No wonder it doesn’t taste like onion soup.

              French onion soup is so simple that it’s hard to get wrong. This recipe manages.

              Lots of onions, some garlic, butter, broth, white wine, bread, cheese, flour, pepper, salt. Done.

              George KG 1 Reply Last reply
              • KlausK Klaus

                @george-k said in Looking for a gouda gruyere alternative:

                Ingredients:
                4 tablespoons butter
                2 medium sweet onions
                1/3 cup white wine
                2 cups beef broth
                2 tablespoons Dijon mustard
                1 teaspoon Worcestershire sauce
                1 tablespoon fresh thyme
                3 cloves garlic, minced
                1 tablespoon balsamic vinegar
                3 tablespoons flour
                4 ounces Gruyere cheese, grated
                1 pkg frozen Italian Meatballs

                2 onions in an onion soup?

                No wonder it doesn’t taste like onion soup.

                French onion soup is so simple that it’s hard to get wrong. This recipe manages.

                Lots of onions, some garlic, butter, broth, white wine, bread, cheese, flour, pepper, salt. Done.

                George KG Offline
                George KG Offline
                George K
                wrote on last edited by
                #11

                @klaus said in Looking for a gouda gruyere alternative:

                French onion soup is so simple that it’s hard to get wrong.

                Believe it or not, I've never made it. So, I'll chalk this up to learning.

                How is this recipe?

                1/4 cup butter (1/2 stick)
                4 medium yellow onions (about 3 pounds), sliced
                1 tbsp sugar
                3/4 tsp salt
                1/4 tsp black pepper
                1/4 cup dry white wine or sherry
                8 cups beef broth
                8-16 slices French bread
                1 cup shredded Gruyère or Swiss cheese

                Press Sauté; melt butter in Instant Pot®. Add onions; cook 15 minutes, stirring occasionally. Add sugar, salt and pepper; cook and stir 5 to 7 minutes or until onions are golden brown. Add wine; cook and stir 1 minute or until evaporated. Stir in broth; mix well.

                Secure lid and move pressure release valve to Sealing position. Press Manual or Pressure Cook; cook at high pressure 5 minutes.
                When cooking is complete, press Cancel and use quick release.

                Preheat broiler.

                Ladle soup into individual ovenproof bowls; top with 1 or 2 slices bread and about 2 tablespoons cheese. Place bowls on large baking sheet. Broil 1 to 2 minutes or until bread is toasted and cheese is melted and browned.

                "Now look here, you Baltic gas passer... " - Mik, 6/14/08

                The saying, "Lite is just one damn thing after another," is a gross understatement. The damn things overlap.

                KlausK 1 Reply Last reply
                • MikM Away
                  MikM Away
                  Mik
                  wrote on last edited by
                  #12

                  Just got this in the mail from Bon Appetit.

                  https://www.bonappetit.com/recipe/french-onion-beef-noodle-soup?utm_source=nl&utm_brand=ba&utm_mailing=BA_ROTD_010222_AM&utm_campaign=aud-dev&utm_medium=email&bxid=5be9fba53f92a4046938da94&cndid=43346476&hasha=2127aee77c7a5b6be2d2c611f646d27e&hashb=b1732cab800790af945568c94383a4b671277c58&hashc=58c5a091ef359c3afbf31ef509debc9b8d48d793d7f3d1a9d2ae11b824e27e86&esrc=homepage-menu&utm_term=BA_Recipe_Of_The_Day

                  “I am fond of pigs. Dogs look up to us. Cats look down on us. Pigs treat us as equals.” ~Winston S. Churchill

                  1 Reply Last reply
                  • George KG George K

                    @klaus said in Looking for a gouda gruyere alternative:

                    French onion soup is so simple that it’s hard to get wrong.

                    Believe it or not, I've never made it. So, I'll chalk this up to learning.

                    How is this recipe?

                    1/4 cup butter (1/2 stick)
                    4 medium yellow onions (about 3 pounds), sliced
                    1 tbsp sugar
                    3/4 tsp salt
                    1/4 tsp black pepper
                    1/4 cup dry white wine or sherry
                    8 cups beef broth
                    8-16 slices French bread
                    1 cup shredded Gruyère or Swiss cheese

                    Press Sauté; melt butter in Instant Pot®. Add onions; cook 15 minutes, stirring occasionally. Add sugar, salt and pepper; cook and stir 5 to 7 minutes or until onions are golden brown. Add wine; cook and stir 1 minute or until evaporated. Stir in broth; mix well.

                    Secure lid and move pressure release valve to Sealing position. Press Manual or Pressure Cook; cook at high pressure 5 minutes.
                    When cooking is complete, press Cancel and use quick release.

                    Preheat broiler.

                    Ladle soup into individual ovenproof bowls; top with 1 or 2 slices bread and about 2 tablespoons cheese. Place bowls on large baking sheet. Broil 1 to 2 minutes or until bread is toasted and cheese is melted and browned.

                    KlausK Offline
                    KlausK Offline
                    Klaus
                    wrote on last edited by Klaus
                    #13

                    How is this recipe?

                    1/4 cup butter (1/2 stick)
                    4 medium yellow onions (about 3 pounds), sliced
                    1 tbsp sugar
                    3/4 tsp salt
                    1/4 tsp black pepper
                    1/4 cup dry white wine or sherry
                    8 cups beef broth
                    8-16 slices French bread
                    1 cup shredded Gruyère or Swiss cheese

                    Press Sauté; melt butter in Instant Pot®. Add onions; cook 15 minutes, stirring occasionally. Add sugar, salt and pepper; cook and stir 5 to 7 minutes or until onions are golden brown. Add wine; cook and stir 1 minute or until evaporated. Stir in broth; mix well.

                    Secure lid and move pressure release valve to Sealing position. Press Manual or Pressure Cook; cook at high pressure 5 minutes.
                    When cooking is complete, press Cancel and use quick release.

                    Preheat broiler.

                    Ladle soup into individual ovenproof bowls; top with 1 or 2 slices bread and about 2 tablespoons cheese. Place bowls on large baking sheet. Broil 1 to 2 minutes or until bread is toasted and cheese is melted and browned.

                    Sounds about right. The ingredient list looks good. I'm a little confused by the "4 onions (3 pounds)" ingredient. 3 pounds sounds good, but that must be huge onions, then. With normal onions, 3 pounds would be more like 20 onions, I guess.

                    I'm not sure what the pressure cooking is for, but I guess it won't hurt much either.

                    1 Reply Last reply
                    • MikM Away
                      MikM Away
                      Mik
                      wrote on last edited by
                      #14

                      We get big onions here, between the size of a baseball and a softball.

                      “I am fond of pigs. Dogs look up to us. Cats look down on us. Pigs treat us as equals.” ~Winston S. Churchill

                      KlausK 1 Reply Last reply
                      • MikM Mik

                        We get big onions here, between the size of a baseball and a softball.

                        KlausK Offline
                        KlausK Offline
                        Klaus
                        wrote on last edited by
                        #15

                        @mik said in Looking for a gouda gruyere alternative:

                        We get big onions here, between the size of a baseball and a softball.

                        I bet even just two of them weigh multiple pounds.

                        cb30dea0-bde3-460f-8359-0430d51b390b-image.png

                        George KG 1 Reply Last reply
                        • KlausK Klaus

                          @mik said in Looking for a gouda gruyere alternative:

                          We get big onions here, between the size of a baseball and a softball.

                          I bet even just two of them weigh multiple pounds.

                          cb30dea0-bde3-460f-8359-0430d51b390b-image.png

                          George KG Offline
                          George KG Offline
                          George K
                          wrote on last edited by
                          #16

                          @klaus we're talking onions here, not melons.

                          Please try to keep up.

                          "Now look here, you Baltic gas passer... " - Mik, 6/14/08

                          The saying, "Lite is just one damn thing after another," is a gross understatement. The damn things overlap.

                          KlausK 1 Reply Last reply
                          • George KG George K

                            @klaus we're talking onions here, not melons.

                            Please try to keep up.

                            KlausK Offline
                            KlausK Offline
                            Klaus
                            wrote on last edited by
                            #17

                            @george-k said in Looking for a gouda gruyere alternative:

                            @klaus we're talking onions here, not melons.

                            Please try to keep up.

                            I thought every vaguely ball-like fruit or vegetable works as a name for female breasts, and every vaguely elongated one works for penis in the English language?

                            Educate me on this important matter!

                            1 Reply Last reply
                            • jon-nycJ Offline
                              jon-nycJ Offline
                              jon-nyc
                              wrote on last edited by
                              #18

                              I will but I’m too busy waxing my eggplant before dinner.

                              Only non-witches get due process.

                              • Cotton Mather, Salem Massachusetts, 1692
                              MikM 1 Reply Last reply
                              • jon-nycJ jon-nyc

                                I will but I’m too busy waxing my eggplant before dinner.

                                MikM Away
                                MikM Away
                                Mik
                                wrote on last edited by
                                #19

                                @jon-nyc said in Looking for a gouda gruyere alternative:

                                I will but I’m too busy waxing my eggplant jalapeño before dinner.

                                FIFY

                                “I am fond of pigs. Dogs look up to us. Cats look down on us. Pigs treat us as equals.” ~Winston S. Churchill

                                George KG 1 Reply Last reply
                                • MikM Mik

                                  @jon-nyc said in Looking for a gouda gruyere alternative:

                                  I will but I’m too busy waxing my eggplant jalapeño before dinner.

                                  FIFY

                                  George KG Offline
                                  George KG Offline
                                  George K
                                  wrote on last edited by
                                  #20

                                  @mik said in Looking for a gouda gruyere alternative:

                                  @jon-nyc said in Looking for a gouda gruyere alternative:

                                  I will but I’m too busy waxing my eggplant jalapeño before dinner.

                                  FIFY

                                  Yah...

                                  Jalapeños are MUCH smaller than eggplants.

                                  "Now look here, you Baltic gas passer... " - Mik, 6/14/08

                                  The saying, "Lite is just one damn thing after another," is a gross understatement. The damn things overlap.

                                  1 Reply Last reply
                                  • bachophileB Offline
                                    bachophileB Offline
                                    bachophile
                                    wrote on last edited by
                                    #21

                                    believe it or not, of course there is an internet site on Gruyere substitutes

                                    https://food52.com/blog/26619-best-gruyere-cheese-substitutes#:~:text=What Are the Best Gruyère,Jarlsberg%2C Emmental%2C or Fontina.

                                    1 Reply Last reply
                                    • MikM Away
                                      MikM Away
                                      Mik
                                      wrote on last edited by
                                      #22

                                      There's a website for most anything now. I found one yesterday on why mayonnaise does not need to be refrigerated.

                                      But I will still refrigerate mine, thank you.

                                      “I am fond of pigs. Dogs look up to us. Cats look down on us. Pigs treat us as equals.” ~Winston S. Churchill

                                      1 Reply Last reply
                                      • jon-nycJ Offline
                                        jon-nycJ Offline
                                        jon-nyc
                                        wrote on last edited by
                                        #23

                                        I’ve been a fan of Food52 for years.

                                        Only non-witches get due process.

                                        • Cotton Mather, Salem Massachusetts, 1692
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