You need to be very careful with how much baking soda you add, really it’s like an 1/8 of a pinch per onion. The smallest amount will brake down a fairly large

You need to be very careful with how much baking soda you add, really it’s like an 1/8 of a pinch per onion. The smallest amount will brake down a fairly large onion, really quickly. I’m speaking from experience here, I used what I thought was a small amount on a very large onion and it just destroyed the thing, I had onion mush that wouldn’t even brown correctly.