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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?

DanielleO
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DanielleO
DanielleOJune 13, 2013
It turned out delicious!!!
dymnyno
dymnynoJune 12, 2013
If you used good wine it should be no problem. In fact probably better!
pierino
pierinoJune 12, 2013
Another thought on onion soup; I don't use wine but I will sometimes add a jigger of cognac.
amysarah
amysarahJune 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
pierinoJune 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
bigpanJune 12, 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
JanetFLJune 12, 2013
A girl after my own heart! One can never have too much wine!
amysarah
amysarahJune 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
DanielleOJune 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
pierinoJune 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
amysarahJune 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
DanielleOJune 11, 2013
Oh 7 cups of a mixture of beef broth and reduced sodium beef broth.
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