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+--- Thread: Viognier and Onion Soup (/thread-229.html)
- mrdutton - 09-06-2000
Please make note - I did not say FRENCH onion soup.
Tonight for dinner we had a garden salad with ranch dressing for the opener. Then we each had a bowl of onion soup.
The soup is made from sweet onions, lightly coated with flour and then sauteed in vegetable oil. When the onions are translucent they are lightly seasoned with salt and pepper. A light broth using water and beef bullion cubes is produced while the onions are cooking. Also a few pieces of fresh bread are seasoned and lightly toasted to produce croutons. The onions are placed into the bottom of two shallow soup bowls; the broth is poured over the oinions; the croutons floated ontop. Then the soup is covered with grated mozzarella cheese. The finished product is baked in a medium-fast oven until the cheese is melted and has a light brown crust upon it.
We served a French Viognier chilled to approximately 55 F. with the soup. The wine was pleasantly crisp, with plenty of fresh, sweet peach flavorings and just a slight hint of vanilla on the finish. The wine blended quite well, I thought, with the semi-sweet onion and light cheese flavor of the soup.
The soup is my wife's recipe and it is not the same as the heavier version I make. I use caramelized onions, beef/veal broth, garlic flavored croutons and imported swiss cheeses as a topping. I would not serve my soup with the viognier. I serve my version of the soup with a medium to full bodied red.
- chittychattykathy - 09-06-2000
Yum. I am getting so many great meals off this wine board lately. Saves me some (much needed) time thinking up my own meals! Better then any cook book. Keep up the good work there guys!
- Thomas - 09-09-2000
Sounds like a fine soup and a fine pairing; I shall try it, sans the croutons, though. I have an aversion to soggy bread....