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Old 10-17-2008, 05:30 PM   #1
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Best wine to use for Onion soup??

A friend who knows I am into cooking asked me what the best wine to use when making French Onion Soup. I thought about it, and I just use what I have lying around ( which is 6 gallons of homemade kiwi wine). I was wondering what the proper wine would be. Also, while on the onion soup topic, what cheese does everyone use to melt on top ?? Thanks in advance,Larry

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Old 10-17-2008, 06:06 PM   #2
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I usually use whatever white wine I have laying around, and beef stock. I know alot of recipes call for both chicken & beef, but I only use beef. I think it makes it richer. If I have guyere(sp) I top the bread with that with a sprinkle of parm. If not, I use monterey jack topped with parm. Not the most typical recipe, but my spin.
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Old 10-17-2008, 06:08 PM   #3
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Not sure about the wine.

The traditional cheese for French Onion Soup is Gruyere.

OOPS. Read the question wrong. A dry non-oaky wine such as a chardonnay or sauvignon blanc is good.
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Old 10-17-2008, 10:27 PM   #4
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i use any hearty red wine. and i use provolone cheese. all beef stock here and good sweet onions. my family inhales it.
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Old 10-17-2008, 10:43 PM   #5
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non-tannic red wine, such as Beaujolais or Rhone blends. Gruyere or Comté or Emmentaler (any good Swiss cheese will do!) only beef stock, unless I get lucky and have lamb stock around.
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Old 10-18-2008, 12:17 AM   #6
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Sherry (dry) and half chicken and half beef and good Swiss cheese
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Old 10-18-2008, 06:33 AM   #7
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Yup, I'll second the sherry suggestion.
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Old 10-18-2008, 11:18 AM   #8
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Originally Posted by vmaxkevin View Post
Yup, I'll second the sherry suggestion.
Same here and for me it has to be a real sherry wine from Spain. I have used other wines and they are OK if thats all you have but the dry sherry wine is the best. IMHO I also use all beef stock. The most important thing for this soup is to to cook the onions until a real dark brown not golden brown.
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Old 10-18-2008, 12:24 PM   #9
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Sherry (dry) and half chicken and half beef and good Swiss cheese
I love onion soup and make it often. I played around with a recipe til I had it perfect and Dave does what I do. Half chicken, half beef broth and sherry. If I happen to be out of sherry, I use brandy. But I like the sherry best. One fourth cup is all you need to make a huge difference in flavor. The sharpness and sweetness of the sherry gives the soup that "French" flair.
And I use both Havarti and Gruyere to top along with a good sprinkle of parmesan over the croutons. Dynamite soup!!!
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Old 10-18-2008, 01:58 PM   #10
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According to the late great diva Julia Child in her wonderful book The Way To Cook, the proper spirits for her absolutely fabulous "French Onion Soup" (which I make all the time & which in my opinion is the standard by which all others should be judged - lol!), are "1 cup of dry white French vermouth" along with "4 to 5 Tbs Cognac, Armagnac, or other good brandy" (I've always used Cognac). The above amounts are based on 2-1/2 quarts of beef stock (I sub in chicken stock, which I actually like better & less overpowering to the other ingredients than beef).

As far as the cheese for her "Onion Soup Gratineed", Julia's recipe here calls for "1 to 2 ounces Swiss cheese, very thinly sliced", plus "3/4 to 1 cup finely grated Swiss or Parmesan cheese". Here I have to admit that I too prefer the use of grated Gruyere or a combination of grated Gruyere & grated Swiss.
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