4 ms·

Counterpoint from Kenji: https://www.seriouseats.com/the-food-lab-real-french-onion-dip-homemade-super-bowl-recipe https://www.seriouseats.com/the-food-lab-rea

• djrogers 5y ago
  That’s not a counterpoint, it introduces 3 additional techniques that reduce the time from 45 minutes to 20. None of these techniques are commonly called for in recipes that claim you can get carmelized onions in 5-10 minutes, nor do they get one to that promised land. (And as an aside, his techniques do reduce the time required but result in a vastly inferior result imho. Probably fine for onion dip, but I’d never put those in an onion soup, a flatbread, or even on a burger - the texture is all wrong)
  • ska 5y ago
    If I remember right, he no longer believes in this approach, or at least the baking soda part.
    • domano 5y ago
      In my experience it totally works, but you are left with an undesirable bitter taste introduced by the baking soda.
      • ska 5y ago
        right, that's why it's not such a good idea.