3 ms·

Saw a show the other day that added a bit of baking soda to caramelize them in a fraction of the time. I tried it a few days ago and it worked. Here's a page a

• ars 3y ago
  Yah, but then they taste bad - I can taste even small amounts of baking soda, and I hate it.
  • ccsalvesen 3y ago
    A splash of white wine vinager when they are done will neutralize left over baking soda and bring it back to normal pH. It makes all the difference. They will still be mushy thou.
• williamdclt 3y ago
  Makes onions mushy though: https://www.seriouseats.com/caramelized-onions https://www.seriouseats.com/caramelized-onions