Onion soup disaster

Lleucu

Trusty recipe made many times absent mindedly added wine vinegar rather than red wine tastes awfully of vinegar. Not edible as a soup too sharp.

I bought some reduced stewing steak today and thought maybe cook the stewing steak in the Rayburn and then simmer with dreaded soup for half an hour. Will this work?

Sally_A

Would sugar work?, and I'd say brown sugar for onions help? Try first: Much cheaper than ruining stewing steak.

FairyPrincessk

How much vinegar did you add? Cooking wine is generally only a few steps from vinegar anyway--I'd try sugar first (as suggested above) as well. A bit more cooking may also help.

Lleucu

Thanks FairyPrincessk I added about 100 ml do you think sweetener would work we are trying to avoid sugar

FairyPrincessk

For this one I'd go with real sugar (or honey if that is any help), but you probably only need a tsp or so for the whole pot. Alternatively you could try cooking another batch of onions and adding those with another round of beef stock--basically re-make the soup without the wine and add it to the batch you've already made. The caramelized onions have a fair amount of natural sugar anyway so you may be able to rescue it. Freeze the extra.

armyknife

I have to say 'Onion Soup Disaster' would be a pretty good name for fake 1970s rock band.

jackyann

I would certainly add some sugar - but not too much or you just get a poor sweet-and-sour!
I would freeze this in small portions (say 4 from this amount) then add to stews, casseroles and soups as a "sharpener".
I think that 100ml vinegar in any normal size casserole would be too much.
I often use red wine vinegar in stews, but not this much! I'd add that it works well with tinned tomatoes.