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Tried a 12 hour onion soup at my spot in Cleveland, came out bitter and 2 servers quit
Honestly I was so proud of that dark caramel color until the first bowl went out and a regular sent it back. Turns out I was deglazing with cheap red instead of dry sherry and scorching the fond on batch one. Anyone else ruin a whole stockpot chasing a deeper color?
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murphy.aaron22d ago
Burned a whole pot of chili once chasing that deep brick red color everybody raves about. Let it go way too long on high heat and the bottom turned into straight charcoal, but I stirred it in like an idiot thinking it would blend. Ended up tasting like an ashtray and I had to toss the whole thing. The color thing gets you every time because you stare at it and think just a few more minutes, and then it's ruined. Sherry makes way more sense than cheap red too, that sweetness balances the onions instead of fighting them.
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