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HELP!!! To much vinegar ....................
LilacLillie
Posts: 2,930 Forumite
I made a recipe today from my new Slimming World cookbook.
It was an onion soup and I followed it exactly.
Basically it was 5 large onions, garlic, 1&1/2pts stock and 4 tablspoons of balsamic vinegar (which I love).
well all I can actually taste is vinegar soup!
Is there anything I can 'tone'it down with? Bearing in mind that I am on SW diet, so don't want to add any extra calories.
Really need help with this one please.
LL
It was an onion soup and I followed it exactly.
Basically it was 5 large onions, garlic, 1&1/2pts stock and 4 tablspoons of balsamic vinegar (which I love).
well all I can actually taste is vinegar soup!
Is there anything I can 'tone'it down with? Bearing in mind that I am on SW diet, so don't want to add any extra calories.
Really need help with this one please.
LL
We are all in the gutter but some of us are looking at the stars........................
0
Comments
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LilacLillie wrote: »I made a recipe today from my new Slimming World cookbook.
It was an onion soup and I followed it exactly.
Basically it was 5 large onions, garlic, 1&1/2pts stock and 4 tablspoons of balsamic vinegar (which I love).
well all I can actually taste is vinegar soup!
Is there anything I can 'tone'it down with? Bearing in mind that I am on SW diet, so don't want to add any extra calories.
Really need help with this one please.
LL
That's a lot of vinegar :eek: If it's simply the vinegary taste, simmering uncovered and the acetic acid will evaporate. It might still leave the balsamic taste, though. No idea how to mask that, apart from adding more soup ingredients to dilute it
Penny. x:rudolf: Sheep, pigs, hens and bees on our Teesdale smallholding :rudolf:0
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