French Onion soup with wine

I like a nice crisp SB, a Sancerre or a local Washington SB - something that has a nice crisp acidity to it, that can cut through some of the richness of the soup. Another thought, although I haven't tried it with the soup would be an Austrian Gruner Veltliner. Again, one with good acid and nice fruit.

Cheers,

Tom AZ alfazert at nwlink dot com

I know the other Tom (AZ) suggested white wine with this soup, but my first reaction was Pinot Noir or Burgundy. The base is beef boullion, and it has melted cheese on top. Seems to call for a red wine, but I wouldn't pair it with anything as heavy as a Cabernet, Syrah or Zin. A nice Chianti or Sangiovese might work well though, and Ian's favorite soup wine (dry Sherry) might be interesting too.

This might be one of the few soups that can actually work pretty well with wine.

Tom S

Unfortunately, onion soup has gone completely out of style in France, it is almost impossible to find. This is too bad, I love onion soup.

The last one I had was memorable, at Ian and Jacquie's. Served with Madeira, of course...

Cheers

Mike Tommasi, Six Fours, France email link

If the base is all (or even mostly) beef bouillon as you suggest, then red may make sense. The recipe I use, however, uses half beef broth & half chicken broth (and a 1/2 cup dry white wine for glazing the onions and garlic after they've been cooked down). IMHO, nothing is a more perfect match than that same wine used in cooking (therefore I cook with a drinkable white: SB, Alsace, or even Chardonnay all work well here).

And yes, as you say, this is one of the few soups that do work pretty well with wine (though I like Sherry more with chowder-type soups).

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Just to go slightly OT for a moment let's not forget the only onion with which to make this most delectable of concoctions.... white - IMNSHO of course.

"Tom S" skrev i melding news:fI7wd.34629$ snipped-for-privacy@newssvr13.news.prodigy.com...

Sounds like a Poliziano Rosso di Montepulciano to me... :-) Anders