It isn't really worth it unless you are making a good amount. It is adjusting PH, which might get you color faster, but it is pretty easy to get too much in and

It isn't really worth it unless you are making a good amount. It is adjusting PH, which might get you color faster, but it is pretty easy to get too much in and have your onions taste of chemicals. The linked article went with 1/8 teaspoon (.625 grams) per pound (about 450g) of onion. It makes it really easy to get too much, especially when you are just doing 1 or two onions. Unless the dish relies on the flavor of caramelized onions, I just go with lesser cooking time.