Alton Brown emphasizes that dry white wine like sauvignon blanc or pinot grigio is essential for enhancing flavors in French onion soup, balancing its richness.
According to Alton Brown, the strong sweetness of caramelized onions requires a robust wine that can cut through the soup's richness, enhancing its overall flavor.
Brown explains that the alcohol in dry white wine releases flavor molecules, showcasing the taste of French onion soup beyond just broth and butter.
In his recipe, Brown states, 'You might not use all the wine, and that's okay,' highlighting the adaptability of using wine in cooking.
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