Kitchen Roundtable

:thup - You DID come up with a remedy! You suggested using

Worcestershire sauce! I should have thought of it myself because I used to put it in the broth when making the soup. I believe your suggestion of using it was the right thing needed to make it taste more like French Onion soup than merely like a beef gravy. Of course, by the time your suggestion was made, the "French Onion" chicken was all gone, so I will have to try it the next time I make it.

I hope you didn't think I was dismissing your suggestion of adding sugar or cinnamon. (I am going to remember them when making sauces.) I was really just saying salt works too. And perhaps a 1/2 teaspoon was not enough for this recipe.

Offering suggestions of things to try is what this board is about. I appreciated all the comments made and sorry I didn't convey that properly!

Thank you Cathy, and everyone else for your help.

Messages In This Thread

:recins French Onion Chicken :oed
Re: :recins French Onion Chicken
That does sound good
Jill, My old French Onion Soup recipe called for beef broth, but of course, *LINK*
The URL didn't show up. I will try it here.
Re: The URL didn't show up. I will try it here.
jea, dry chicken breasts are an industry problem called "woody breast". *LINK*
Thanks Cathy. I never knew about this. I have found that if I buy
The industry has only come forth with this in the last couple of years,
Cathy, now that you mention it, I do remember you
I've been using tenderloins for probably a decade now, due to the low quality
I have been assured by the butcher in Adams that their chicken is not "previously frozen". A lot of
Woody breast isn't caused from previously frozen chicken, GG. While you may
Or a round steak bone with the marrow! :thup *NM*
Re: Or a round steak bone with the marrow! :thup
I haven't seen a bone in round steak in decades! *NM*
It's not how you cook them, jea. If you get a chicken with
Like jea, now that I've seen it, I know DH would go for that.
My Coworker just made this
Glad to hear someone has tried it and enjoyed it. My plan is to make it on Thursday when I am at my
:rectnt French Onion Chicken
Sounds like a winner, GG.
Since you brought it up, it reminded me that I DID add some dry sherry to
A tiny pinch of sugar sometimes brings out flavors. Start with tiny and work up.
Salt also enhances flavor in cooking and baking. *NM*
You said it was missing "something", but I assumed it probably already had salt.
:thup - You DID come up with a remedy! You suggested using
I didn't think you were trying to dismiss anything; I just didn't mention salt because I figured you
We're good then! :clap *NM*
Change to above recipe! Note in the second sentence of the directions...