Need Red wine match for classic French Onion Soup

I've tried a variety of wines with my prep of classic onion soup (Walla walla onions, a bit of thyme, 1/2 beef & 1/2 chicken stock, off dry white wine, french bread, gruyere cheese, baked till puffed and golden).
I know that an Alsatian pinot gris or riesling works very well with this dish, but I'd like to serve some red wine also, something that will not conflict with the onions. Any good ideas out there? Thanks in advance!

We would go with a Montepulciano d'Abruzzo, or another Italian regional red. I know that the soup is not an Italian dish, but our experience says that this kind of wine goes best with it.

[Robin Garr]

Burgundy. Nothing fancy, but a nice Pinot Noir Bourgogne. Louis Jadot usually does a good one, or look got a more artisan producer like Raphet.

I'll certainly go along with the suggestions of Robin and Carl but my own favorite match for classic Soupe à l'Oignon Gratinée is for either Beaujolais Villages or any of the cru Beaujolais wines (Morgon, Chiroubles, Julianas, etc).

Best
Rogov

I think that if you consider the regional cuisine of Jura, the answer will pop out. Gruyere, the cheese you taste in the soup, should go very nicely with the light reds of Arbois - the nearly rose-colored poulsard is what you are looking for.

[Jenise]

Can't improve on the suggestions for light reds, but would also throw in an alternative to Alsatian and suggest an older white burgundy. I had some that were close to taking on oxidative flavors that I wouldn't have served with, say, crab cakes, but which were glorious when paired with french onion soup.

Can't improve on the suggestions for light reds, but would also throw in an alternative to Alsatian and suggest an older white burgundy. I had some that were close to taking on oxidative flavors that I wouldn't have served with, say, crab cakes, but which were glorious when paired with french onion soup.

She said she wanted a red wine.

[Jenise]

Can't improve on the suggestions for light reds, but would also throw in an alternative to Alsatian and suggest an older white burgundy. I had some that were close to taking on oxidative flavors that I wouldn't have served with, say, crab cakes, but which were glorious when paired with french onion soup.

She said she wanted a red wine.

I acknowledged that, Chef, I read and understood her question perfectly. But knowing Ines' cellar I added my own experience with a type of wine I know she has and could add to the list off whites she said in her introduction she knows "work very well with this dish".

And here's what we opened and how it went with the soup:

2005 Edelzwicker (from Michigan) a blend of Pinot blanc, gewurz, riesling and something else: OK, not bright enough for the soup, too sweet.
2007 Sellbach Oster Riesling Kabinett: nice, off dry, went very well with the soup
2006 Cairet de Chauvin (Bordeaux rose): very nice with the soup, slightly sweet and darker than a typical rose
1999 Boccino Nebbiolo d'Alba La Perucca: wonderful, tarry and rosy and the hints of licorice were fine with the soup
1996 Prince Florent de Merode Ladoix Les Chaillots: Too earthy and loamy for the soup, which made the wine taste metallic
1996 Domaine Rossignol Trapet Gevrey-Chambertin: this was absolutely lovely, elegant, pure and while light-bodied, stood up to the soup and cheese

Thanks to everyone for your suggestions.

[Jenise]

And here's what we opened and how it went with the soup:

2005 Edelzwicker (from Michigan) a blend of Pinot blanc, gewurz, riesling and something else: OK, not bright enough for the soup, too sweet.
2007 Sellbach Oster Riesling Kabinett: nice, off dry, went very well with the soup
2006 Cairet de Chauvin (Bordeaux rose): very nice with the soup, slightly sweet and darker than a typical rose
1999 Boccino Nebbiolo d'Alba La Perucca: wonderful, tarry and rosy and the hints of licorice were fine with the soup
1996 Prince Florent de Merode Ladoix Les Chaillots: Too earthy and loamy for the soup, which made the wine taste metallic
1996 Domaine Rossignol Trapet Gevrey-Chambertin: this was absolutely lovely, elegant, pure and while light-bodied, stood up to the soup and cheese

Thanks to everyone for your suggestions.

How fun to try/compare all those different wines, thanks for reporting back. But the Rossignol-Trapets, it's cool that you still have some of those. I don't believe I do, they drank well better earlier than the others we bought at the same time so I believe they're gone. Though it couldc be the other way around.