I am making French onion soup tonight and have been looking at a bunch of different recipes from which to work. They don't really differ from each other much, only in how long they recommend cooking the the onions and letting the soup simmer, as well as in what kind of alcohol they suggest. I have one that says to use dry sherry, another dry red wine, and another dry white wine. My thought is that sherry would be good since it is typically used in fondue which has similar flavors from the gruyere. What are people's opinions about which would be best? Oh, and I doubt it will matter, but I am making this vegetarian so using veggie stock instead of beef or chicken.