French Onion soup with wine Hi Tom, dry Madeira, (sercial) actually, though a dry Amontillado could be good too. My problem with ANY wine with soup, as Dale mentioned, is that it's liquid on top of liquid. The advantage of the fortified wines, is that you drink little of them, but because they are powerful in flavour. they don't get swamped. As Machael T. said, we DO from time to time actually go to the trouble of making a real French Onion Soup, and when we have wine lovers present , usually serve Madeira with it. Same goes for a good consommé, such as the one we did for Ken Blake when he came. That said, I don't see much point in general in serving wine with soup, though it won't do much harm to finish off the aperitif with it, as long as the aperitf is dry. But basically (with the exception of consommé and french onion), they don't really compliment-complement each other particularly well and it might be better to hold off serving a special "soup" wine. All the best Ian (To reply by email PLEASE don't use "Reply to" but use my name at wanadoo.fr) Thanks. 
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