Wondering if you can make French onion soup with prosecco and champagne? Absolutely! You can.
French onion soup is a classic dish—rich, savory, and all about that deep caramelized onion flavor combined with a broth that’s typically beef-based. But what if you wanted to switch things up and make it with prosecco or champagne instead of the traditional dry white wine or broth? Well, let me tell you, it’s not only possible, but it could also add a whole new level of flavor to your soup.
So, can you make French onion soup with prosecco or champagne? The answer is a resounding yes! Not only does it add a new dimension to the soup’s flavor, but it also brings a fun, sophisticated twist.
Prosecco will give you a touch of sweetness, while champagne adds crispness and depth. Whether you’re trying to impress guests or just feel like elevating your weeknight dinner, this version of French onion soup is worth a try.
Why Use Prosecco or Champagne in French Onion Soup?
French onion soup usually calls for dry white wine to deglaze the pan and enhance the flavor of the onions. This wine helps lift those caramelized bits off the bottom of the pan, known as “fond,” which gives the soup its signature deep taste. Prosecco and champagne both offer a bubbly twist on that classic flavor.
Here’s why you might want to experiment:
- Flavor Profile: Prosecco and champagne add a subtle sweetness and crispness that regular dry white wines don’t have. If you enjoy a slightly fruity or floral note, these sparkling wines might be just what you’re looking for.
- Bubbles: While the bubbles will cook off as you simmer the soup, the carbonation adds a touch of lightness to the broth initially. It’s a fun twist, especially if you like a little sparkle in your food.
- Elegance: Champagne, in particular, can give your soup an extra level of sophistication. Serve it at a dinner party, and your guests will think you’ve gone all out.
Read more: Is champagne girly?
Prosecco vs. Champagne: What’s the Difference?
First, let’s clear up the confusion between prosecco and champagne. They’re both sparkling wines, but prosecco comes from Italy, and champagne comes from France. Prosecco tends to be fruitier and less acidic than champagne. So, if you want something a bit sweeter, go for prosecco. If you prefer something more refined and a bit more dry, champagne’s your pick.
Both work great for French onion soup, but your choice will affect the soup’s final flavor. A sweeter prosecco will add a more delicate sweetness, while champagne will keep things crisp and dry.
How to Make French Onion Soup with Prosecco or Champagne
Now, let’s get to the fun part—cooking! Here’s a simple, easy-to-follow recipe to make French onion soup with your choice of prosecco or champagne.
Ingredients:
- 6 large yellow onions, thinly sliced
- 3 tablespoons of butter
- 2 tablespoons olive oil
- 4 cups beef broth (you can also use chicken or vegetable broth for a lighter taste)
- 1 cup prosecco or champagne
- 2 teaspoons sugar (to help caramelize the onions)
- Salt and pepper to taste
- French bread, sliced and toasted
- 1 ½ cups grated Gruyère or Swiss cheese
Directions:
- Caramelize the Onions: Heat the butter and olive oil in a large pot over medium heat. Add the sliced onions and stir. Add a pinch of salt and the sugar, and then cook the onions slowly, stirring occasionally, for about 30-40 minutes until they are golden brown and caramelized.
- Deglaze with Prosecco or Champagne: Once your onions are beautifully caramelized, pour in your prosecco or champagne. Stir to lift the caramelized bits from the bottom of the pot. Let the bubbly goodness simmer for about 5 minutes until the liquid reduces slightly.
- Add Broth: Now, pour in your broth. Simmer the soup for about 20-30 minutes, allowing the flavors to meld together. Add salt and pepper to taste.
- Assemble and Serve: Preheat your oven to broil. Ladle the soup into oven-safe bowls, top with a slice of toasted French bread, and sprinkle generously with the grated Gruyère or Swiss cheese. Place the bowls under the broiler for a couple of minutes until the cheese is melted and bubbly. Serve immediately!
What Happens to the Bubbles?
You might be wondering, “Will the bubbles from the prosecco or champagne stay in the soup?” The answer is no, the carbonation will cook off as the soup simmers. But don’t worry, the bubbly still contributes a slight brightness and a little something extra to the overall flavor of the soup.
Read more: How many people are killed by champagne corks every year?
FAQs
Q: Can I use any sparkling wine for French onion soup?
A: Absolutely! While prosecco and champagne are the most common sparkling wines, you can experiment with cava or other varieties too. Just keep in mind that each type of sparkling wine will add a different level of sweetness or dryness to the soup.
Q: Will the alcohol cook off in the soup?
A: Yes, most of the alcohol will cook off as the soup simmers, but a small amount might remain. If you’re concerned about the alcohol content, you can simmer the soup longer to reduce it further.
Q: Does using prosecco or champagne change the overall taste of the soup?
A: It does, but in a good way! Prosecco tends to add a hint of sweetness, while champagne gives a drier, more sophisticated edge to the flavor. Both can make the soup feel more special, but neither will overpower the classic onion taste.
Q: Can I make French onion soup without alcohol?
A: Yes, you can simply skip the prosecco or champagne and substitute it with more broth or even apple cider for a slightly tangy twist.
Q: What’s the best cheese to use?
A: Gruyère or Swiss cheese is the traditional choice because they melt beautifully and have a nutty flavor that pairs well with the onions. But feel free to experiment with other cheeses like mozzarella or even a sharp cheddar if that’s more your style.