Originally Posted by SquareBottle
Wow, this is a very late response, but no, you don't have to use wine. Just use additional beef stock.
I used to go for quick, easy techniques for French onion soup until I had a friend make it the traditional way. Which involves a massive amount of onions cooked down and carmelized, deglazed with wine/beef stock, and cooked and carmelized and deglazed again. And again. And again.
OMG! Once I had it that way I just can't bring myself to use an easy receipe again. It takes longer and more effort, but the results are magnificent!
|
I've made it that way a few times too and its soooo much better but I enjoy the quick stuff too.