2006-11-08 02:33:17 · 10 answers · asked by Tavita 5 in Food & Drink ➔ Cooking & Recipes
Traditionally it would be a burgundy (pinot noir), but everyone here is spot-on with the fact that almost any decent, drinkable red will do, since the cooking temperatute, and the onion,bread, cheese and other flavors will completely drown out any subtle differences between wines. In fact, a heavier white, like chardonnay, would work about as well. Just DON'T use a "cooking wine," which is bad wine to start with, then loaded up with salt.
2006-11-08 02:59:00 · answer #1 · answered by Anonymous · 0⤊ 0⤋
I have a monster jug of burgundy that I use for most cooking... but for French Onion Soup, I will use whatever dry red I have open... Merlot, Cabernet Sauvignon...
Good for YOU for using wine in your cooking !!
2006-11-08 03:00:39 · answer #2 · answered by mariner31 7 · 0⤊ 0⤋
Typically a Dry red wine or Burgandy
2006-11-08 02:39:15 · answer #3 · answered by sugarfree_eyes 2 · 0⤊ 0⤋
Hrm, I've never used a red in my French Onion soup. I use a splash of dry white (not chardonnay) or vermouth or sherry.
2006-11-08 02:41:36 · answer #4 · answered by chefgrille 7 · 1⤊ 0⤋
Just a dry cheap wine. It's just for flavor and it will be mixed with so many other flavors so just a cheap one will do.
2006-11-08 02:35:20 · answer #5 · answered by crystalc419 3 · 1⤊ 0⤋
I'd use something that you would drink. Anything can be used it's really up to what you would normally like a glass of.
2006-11-08 02:36:58 · answer #6 · answered by ShariSiggies 3 · 0⤊ 0⤋
I use whichever bottle sitting part-empty on the kitchen counter.
2006-11-08 02:37:34 · answer #7 · answered by Maddy 5 · 0⤊ 0⤋
Merlot or cabernet sauvignon
2006-11-08 02:38:22 · answer #8 · answered by Hi 7 · 0⤊ 0⤋
Persnoaly i use Merlow
2006-11-08 02:34:46 · answer #9 · answered by Master Hoyle 3 · 0⤊ 0⤋
a cheap dry merlot would do.
2006-11-08 02:36:18 · answer #10 · answered by Anonymous · 1⤊ 0⤋