Andy M.
Certified Pretend Chef
I think it's time for some soup!
Best wine to use for Onion soup??
- Thread starter larry_stewart
- Start date
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GB
Chief Eating Officer
But we should be talking about what is the best wine to use for the soup. Might I suggest we get back to discussing that and start a new thread about Swiss cheese if so desired.
jennyema
Chef Extraordinaire
I love FOS and make it all the time in the winter. I could eat it every day.
I hardly ever use regular wine in my french onion soup, but often use vermouth and always finish it with a hit of brandy or sherry if I don't have brandy.
I usually use a mixture of 2/3 beef to 1/3 chicken broth. And veal stock if I have it.
I hardly ever use regular wine in my french onion soup, but often use vermouth and always finish it with a hit of brandy or sherry if I don't have brandy.
I usually use a mixture of 2/3 beef to 1/3 chicken broth. And veal stock if I have it.
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ChefJune
Master Chef
As for wine in FOS, there are many different suggestions for that as well, and each imparts a distinctive flavor. Especially in mid-winter, I favor a high percentage of beef stock, and red wine. However, chicken stock and white wine or Sherry also make a tasty soup.
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OP
OP
larry_stewart
Master Chef
I use kiwi wine, since i have 6 gallons of the stuff, and i need a way to get rid of it 
ChefJune
Master Chef
I use kiwi wine, since i have 6 gallons of the stuff, and i need a way to get rid of it
Isn't that kinda sweet?
OP
OP
larry_stewart
Master Chef
not the way i made it I had an over abundance of kiwi's last year ( about 900) so I had to do something with about 1/2 of them. made some homemade wine. Im not a wine expert, so I cant really tell if it is any good or not, but it does the job when I need some wine for cooking. It isnt sweet at all, although, I did sweeten a few bottles with a wine sweetener I got at the wine & beer making store.
I had an over abundance of kiwi's last year ( about 900) so I had to do something with about 1/2 of them. made some homemade wine. Im not a wine expert, so I cant really tell if it is any good or not, but it does the job when I need some wine for cooking. It isnt sweet at all, although, I did sweeten a few bottles with a wine sweetener I got at the wine & beer making store.
kitchenelf
Chef Extraordinaire
I use a bit of Port and Burgundy in my FOS. A little goes a long way so don't use too much. Maybe to a large pot I use 1/4 cup of each.
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GB
Chief Eating Officer
I need to apologize to Breezy, ChefJune, Jennyema, and Kitchenelf. I either edited their posts or told them not to discuss cheese in this thread. For some reason I did not notice that Larry actually had asked about cheese in his original post so discussing cheese here was not only OK, but was exactly what we should have been discussing. My apologies go out to those four as well as to Larry and everyone else too. please feel free to continue discussing not only which wine to use, but also which cheese. I am off to the eye doctor to get my peepers checked now so I do not miss something like this again.
Michelemarie
Executive Chef
I use white wine and brandy - never heard of the 1/2 chicken and 1/2 beef though, might have to try that next time! I'm staying out of the cheese conversation.
