8 – 10 large sweet onions, sliced thin
4 T. clarified butter
kosher salt
10 oz. Dry white wine
10 oz. Beef stock
10 oz. Chicken stock
10 oz. Apple cider
bouquet garni:
2 sprigs fresh thyme
2 sprigs fresh parsley
1 bay leaf
2-4 oz. Cognac

In a heavy stockpot melt butter over medium-low heat, add a layer of onion to cover the bottom of the pot, sprinkle with salt and add another layer about as thick as the first, sprinkle with salt and continue like this until all the onion has been added to the pot.

Cook over medium-low heat for 45 – 60 minutes until the onions have been reduced and are caramelized to a deep brown color.

Add wine, increase heat to medium-high and reduce wine for 10 – 15 minutes, add broth, cider and bouquet garni, simmer for 20 minutes.

Turn off heat, remove bouquet, then stir in cognac just before serving.
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Question:
Would you think a smooth toasty wine like a chardonnay or a crisp wine like a cab franc be better? I'm thinking the chard but maybe the flavor of the crisp wine would be more complimentary.
This is the perfect Fall soup. It makes you warm just reading the recipe.
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I think maybe even an Oregon Pinot Noir such as Cricklewood would go nice with it. The beef stock should make it sturdy enough for a nice Red.
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This soup should be able to hold it's own with served with any number of white and most of the lighter reds.

The wine you use for making the soup will effect the flavor and body, serving the wine you cooked with works well most of the time.
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