…until they’re nice and soft. One recipe said to add butter to remove the acidity, but I add baking soda. Because my mother does, and because I’m a scientist so I know that butter covers the acidity whereas baking soda eliminates the acidity.
One of the recipes called for sherry at this point, and I remembered that onion soup also needs something alcoholic at the end (I think I remember brandy) so since we didn’t have any sherry on hand we added brandy. On second thoughts however maybe port would have been a better choice because it’s more liquory.
And you’re done! Another easy and comforting food that you can prepare with simple ingredients that you probably already have at home. Enjoy!