I recently made a french onion soup and I added too much cider vinegar!!! How can I cut it or counter act the vinegar to make it more pleasing!!!
Have you tried a recipe that does not call for cider vinegar?
3 tablespoons butter
1-1/2 pounds yellow onions, thinly sliced (about 4 large onions)
1 tablespoon brown sugar
1 teaspoon sweet paprika
2 tablespoons all-purpose flour
6 cups canned beef broth (if using cubes, granules or concentrate, use half beef and half chicken)
1 teaspoon dried thyme
1/2 teaspoon salt
freshly ground pepper, to taste
4 Slices French bread, dried until crisp in a 250Â°F oven for 30 minutes
1/3 cup grated Gruyere cheese
4 teaspoons grated Parmesan cheese
Heat the butter in a large heavy saucepan. Add the onions, cover and cook over very low heat for 20 minutes. Remove the lid and stir in the brown sugar. Stir until the onions are well browned. Stir in the paprika and flour. Add the broth, thyme, salt and pepper. Simmer, uncovered, over gentle heat for 30 minutes.
Preheat the broiler. Ladle the soup into four ovenproof soup bowls. Place on a baking sheet. Put a round of French bread in each bowl. Mix the cheese and sprinkle over the surface. Place 4 inches from the broiler flame and cook for 4 minutes until the cheese is bubbling and lightly browned. Makes 4 servings.
2 tb unsalted butter
1/4 c olive oil
1/2 lb Onions, thinly sliced
2 c Dry wine (for this recipe I prefer white)
6 c Chicken stock or canned Low-salt broth
12 - 1/2-inch thick French Bread Baguette slices, toasted
1 c Gruye’re Cheese, grated (about 4 ounces)
Melt butter with oil in heavy large pot over medium low heat.
Add onions. Cover and cook until lightly colored, stirring occasionally, about 45 minutes.
Add wine and bring to boil, scraping up any browned bits. Cook 5 minutes. Add stock and bring to simmer. Simmer uncovered 1-1/2 hours. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.)
Preheat broiler. Ladle soup into boilerproof bowls. Top with slices of
toasted French bread. Sprinkle with grated Gruyere cheese. Broil until
cheese melts. Serve immediately.
4 medium onions, thinly sliced
3 tablespoons butter
1 tablespoon flour
2 cups consommé
3 cups water
1/4 to 1/2 pound grated Swiss cheese
6 dried slices French bread
salt and pepper to taste
2 tablespoons melted butter
In a heavy skillet, cook the onions in heated butter until slightly browned. Sprinkle with flour and cook over low heat until golden. Add beef consommé and water. Preheat broiler. Bring to a boil, stirring with a wooden spoon, and then simmer 20 minutes uncovered. Pour soup into ovenproof individual bowls. Place slices of fresh bread on top. Sprinkle with Swiss cheese. Add pepper. Sprinkle with melted butter. Brown quickly under a broiler. Makes 4 to 6 servings of French Onion Soup
Just cut it in round shape and use it.
add Brown sugar to taste
Add some sugar or honey. Lemon zest might help a little too.
This is the recipe I like
French Onion Soup
For the best flavor, make the soup a day or 2 in advance. Alternatively, the onions can be prepared through step 1, cooled in the pot, and refrigerated for up to 3 days before proceeding with the recipe.
* 3 tablespoons unsalted butter , cut into 3 pieces * 6 large yellow onions (about 4 pounds), halved and cut pole to pole into 1/4-inch-thick slices (Make sure you get Yellow) * Table salt * 2 cups water, plus extra for deglazing * 1/2 cup dry sherry * 4 cups low-sodium chicken broth * 2 cups beef broth * 6 sprigs fresh thyme , tied with kitchen twine * 1 bay leaf * Ground black pepper
* 1 small baguette , cut into 1/2-inch slices * 8 ounces shredded Gruyere cheese (about 2 1/2 cups)
For the soup:
- Adjust the oven rack to the lower-middle position and heat the oven to 400 degrees.
- Generously spray the inside of a heavy-bottomed large (at least 7-quart) Dutch oven with a nonstick cooking spray. Place the butter in the pot and add the onions and 1 teaspoon salt. Cook, covered, for 1 hour (the onions will be moist and slightly reduced in volume). Remove the pot from the oven and stir the onions, scraping the bottom and sides of the pot. Return the pot to the oven with the lid slightly ajar and continue to cook until the onions are very soft and golden brown, 1 1/2 to 1 3/4 hours longer, stirring the onions and scraping bottom and sides of pot after 1 hour.
- Carefully remove pot from oven and place over medium-high heat. Using oven mitts to handle pot, cook onions, stirring frequently and scraping bottom and sides of pot, until the liquid evaporates and the onions brown, 15 to 20 minutes, reducing the heat to medium if the onions are browning too quickly. Continue to cook, stirring frequently, until the pot bottom is coated with a dark crust, roughly 6 to 8 minutes, adjusting the heat as necessary. (Scrape any fond that collects on spoon back into onions.)
- Stir in 1/4 cup water, scraping the pot bottom to loosen crust, and cook until water evaporates and pot bottom has formed another dark crust, 6 to 8 minutes. Repeat process of deglazing 2 or 3 more times, until onions are very dark brown. Stir in the sherry and cook, stirring frequently, until the sherry evaporates, about 5 minutes.
- Stir in the broths, 2 cups of water, thyme, bay leaf, and 1/2 teaspoon salt, scraping up any final bits of browned crust on bottom and sides of pot.
- Increase heat to high and bring to simmer. Reduce the heat to low, cover, and simmer for 30 minutes. Remove and discard herbs, then season with salt and pepper.
For the croutons:
- While the soup simmers, arrange the baguette slices in single layer on baking sheet and bake in a 400-degree oven until the bread is dry, crisp, and golden at edges, about 10 minutes. Set aside.
- Adjust oven rack 6 inches from broiler element and heat broiler. Set individual broiler-safe crocks on baking sheet and fill each with about 1 3/4 cups soup. Top each bowl with 1 or 2 baguette slices (do not overlap slices) and sprinkle evenly with Gruyere. Broil until cheese is melted and bubbly around edges, 3 to 5 minutes. Let cool 5 minutes before serving.