I won't go into recipes for soupe à l'oignon gratinée again. I just like this photo. I had beef broth left over from our recent pot au feu (boiled beef dinner), and we always have Comté cheese in the refrigerator. I had just bought a bag of yellow onions too. Voilà.
Usually you'd have a red wine with French onion soup, but here's a white wine that would be good with it too. It's a fruity, off-dry Sauvignon Blanc made up in Limeray by François Péquin at the Domaine des Bessons. It's rich-tasting, not acidic, and that would make it good with the cheese.
Notice that this Arroma is an AOC Touraine, not a Touraine-Amboise. That's because it's made with Sauvignon Blanc grapes and not Chenin Blanc. Touraine-Amboise whites, like Vouvray wines, are made from Chenin, and range from dry to sweet.
François Péquin is a « vigneron indépendant » — an independent "vinesman." That's a word I just invented to mean grape grower and winemaker. He displays the logo of an association he belongs to on his corks and marketing materials.