There are so many different recipes out there. I was thinking some combination of dry sherry and dry white wine, but am not sure of how much of each? I will be using 2 quarts of beef broth.
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I always use Julia Child's recipe and she uses 1/2 cup white wine (or dry white vermouth) for 2 qts. broth and adds 3 Tbsp. cognac at the end.
QueenSashy is a trusted home cook.
I know that many recipes call for white vine, but I like to use sherry only, slightly off-dry, about 1/2 cup, and about 1/2 tsp or so of vinegar to "emulate" the acidity of the wine.
I've used Ina Garten's recipe with success many times she uses all three - white wine, sherry and cognac.
I also use sherry, white wine and cognac.
Thanks everyone! I used dry vermouth and finished with Brandy. Very good, although hubby thought it was a tad sweet. It might of just needed a final hit of salt. I loved it as is, but I might tinker with it next time using all the wonderful suggestions!
Yea I've actually used beef broth and red wine. Turned out amazing!
Nancy is a trusted home cook.
Brandy or cognac in the soup, red wine to drink with it.
Dry sherry, I/2 beef stock 1/2 chicken stock YUM!!!
On a tangent: next bitterly cold day when you have a rich, homemade chicken stock on hand, put on your orange Crocs and make some onion soup.
Leith is a trusted home cook.
Vermouth and Madeira.
It's easy, peasy.
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