I accidentally added one cup of dry red wine to my French onion soup instead of only 1/2 a cup. Will my soup be ruined?

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12 Comments

DanielleO June 12, 2013
It turned out delicious!!!
 
dymnyno June 12, 2013
If you used good wine it should be no problem. In fact probably better!
 
pierino June 12, 2013
Another thought on onion soup; I don't use wine but I will sometimes add a jigger of cognac.
 
amysarah June 12, 2013
Cognac definitely adds something. I typically use white wine in onion soup, and - if I have some around - will also add a bit of Madiera or sherry (even Marsala) - there's something about that rich flavor that really compliments the caramelized onions, especially with the gruyere on top.
 
pierino June 12, 2013
I like the gruyere also but I don't use that big thick gloppy slab. What I prefer is to grate the gruyere over the croutons, lined up on a sheet pan and then I hit that with a blow torch. No blow torch? The broiler works. Then float them on top of each portion.
 
bigpan June 11, 2013
No body knows but you . As long as it tastes okay; serve it. Might want to add a bit more stock if it is too winey.
 
JanetFL June 11, 2013
A girl after my own heart! One can never have too much wine!
 
amysarah June 11, 2013
Ok...1 cup of wine should be fine. No worries. At most, maybe add 1/2 to 1 cup of broth or water.
 
DanielleO June 11, 2013
Thank you so much! I did add a cup after I a overpoured the wine which is why it's now at 7 cups of broth. It was originally 6.
 
pierino June 11, 2013
I agree with amysarah. Should be no problem. I'd worry more about your onions which need to cook down for about 45 minutes under your watchful eye. Too much wine? Not a problem.
 
amysarah June 11, 2013
No. You don't say what the quantity of other liquid is, but assuming it's stock and/or water, just add a little more of that. It will be fine...maybe even better!
 
DanielleO June 11, 2013
Oh 7 cups of a mixture of beef broth and reduced sodium beef broth.
 
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