3 ms·

The definitive guide imo: http://www.seriouseats.com/recipes/2012/08/quick-caramelized-onions-recipe.html http://www.seriouseats.com/recipes/2012/08/quick-caram

• xemoka 10y ago
  The baking soda is the key to enhance the maillard reaction and decrease the time it takes to caramelise. It causes the onion to lose a bit of consistency if you use too much (softer), but once you get the right ratio (or if it doesn't matter, for example in a soup, chili or dip) you can speed it up a bit and keep them intact.
  • ska 10y ago
    It works, but does funny things to the flavor.
    • cycrutchfield 10y ago
      It's not noticeable if using the right ratio
• luminiferous 10y ago
  Seriouseats did another article later about how to use a pressure cooker: http://www.seriouseats.com/2016/01/the-food-lab-pressure-cooker-caramelized-onions-onion-soup.html http://www.seriouseats.com/2016/01/the-food-lab-pressure-coo... It's not as fast, but it's still only half an hour and the flavor is deeper and richer.