Pickled Onion Redux: I took MN advice, now my casserole tastes of vinegar - help!

[Greensleeves]

Following the sage advice of MNers, I have rinsed some pickled onions and included them in my lovely rich, hearty brown beef stew. We are all hungry and I've just taken it out to check on it - THEY STILL TASTE LIKE PICKLED ONIONS

is there anything I can do?

Take out

Did you use big pickled onions or silverskin ones (the tiny ones). Silverskins are lovely in a casserole and go quite sweet. Even pickle hating DS loves them.

Who on earth recommended that?

They are silverskin but a bit bigger than average.

I asked "won't it taste of vinegar?" repeatedly and was assured that no, the vinegar would cook out and they would be like normal onions!

I demand satisfaction

It definitely works with tiny silverskins. Might be a bit much if you've used ginormous pub pickled onions!

Take the lid off & let the vinegar fumes boil off a bit?

You've been stitched up. Deliberate sabotage, happens every time someone asks for help with a casserole on here.

This is intolerable. MN owes me a fucking casserole. With dumplings.

With dumplings, you say?

Ahem. How much might you be wanting in compensation for this casserole?

And, how quickly can you deliver?

What somerford said, that was my first thought.

Add tiny pinches of baking soda (like 1/4 tsp at a time), tasting between additions. It will neutralise the acidity. Adding a pinch of brown sugar might also help!

I saw the thread where that was recommended and eyes it with some suspicion, thank frig I didn’t try it.

Here's what I'd do - no flipping idea if it would help - add something sweet and cook for longer - I'd add a couple of red peppers and possibly some very chopped dried apricots.

But it might make it worse, who knows?

Pass it here and we'll eat it. Vineagary pot roast is a thing on the Polish border.

IhateBoswell, you're a witness

I'm tempted by the baking soda/something sweet suggestions...but how do I know you're not just yanking my chain? Alas, the trust has gone

Yank yank yank…

Drain off the liquid, take a small quantity and add a little brown sugar, a little tomato paste and some sweet sherry or port. If that improves it to your taste then do the whole batch, add leek if you have it. I love cardamom so would add that.

Good luck.