Anyone made/had french onion soup with marsala wine? Do you have the recipe?!
Does anyone have a recipe that they have used using marsala?
How does the marsala taste versus sherry or white/red wines? We just like marsala chicken and have marsala on hand...I don't think any of our wines are just plain red or white and I know I don't have sherry!
Thanks! Any suggestions are welcome!
Answers: I am making french onion soup tonight and am going to substitute the sherry with marsala wine instead. I have found a recipe using marsala and another totally different (sounds better) using sherry. I want to use the sherry recipe with the marsala...but not sure if all the ingredients interact well.
Does anyone have a recipe that they have used using marsala?
How does the marsala taste versus sherry or white/red wines? We just like marsala chicken and have marsala on hand...I don't think any of our wines are just plain red or white and I know I don't have sherry!
Thanks! Any suggestions are welcome!
1/4 cup (1/2 stick) butter
6 onions (about 3 pounds), sliced
6 garlic cloves, sliced
1/2 cup dry white wine or marsala
3 cups canned low-salt chicken broth
3 cups canned beef broth
1 teaspoon Dijon mustard
4 sourdough bread slices, toasted
1 cup grated Swiss cheese
1/2 cup grated Parmesan
....
Melt butter in heavy large saucepan over medium heat. Add onions and garlic and sauté until very tender and brown, about 45 minutes. Add wine and simmer until reduced to glaze, about 3 minutes. Stir in chicken broth, beef broth and mustard. Simmer 20 minutes. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Refrigerate. Return soup to simmer before continuing.)
Preheat broiler. Ladle soup into broilerproof bowls. Top each with slice of toast and grated cheeses. Broil until cheeses melt and bubble.
I put cognac in mine. Never heard of marsala or sherry in onion soup. By the way, don't toast the bread, dry it out in the oven and always use Gruyère cheese.