This was expected with the higher pH and it can be good or bad, depending on how you plan to use the onions. At 10 minutes, they finally started to show signs of turning brown versus orange and at that point we continued to 13 minutes to obtain the darker golden brown color you see in the final images. When you add baking soda during cooking it changes the pH which increases the Maillard reaction causing the onions to brown more quickly. © 2020 National Onion Association. Another quick version is found at The Kitchn. Heat a large skillet to medium heat. Also, the original discoverer of this trick should be mentioned. If using baking soda I’d suggest about 1/4 tsp per pound of raw onions . Maybe even a little sweeter than using the longer method. Privacy Policy. Our onions were soft and caramelized in about 13 minutes. Working clockwise, it starts with the onions just a couple minutes after the butter had completely melted. Another trick I learned recently – do NOT add salt until the very end. 2 cups slices of Vidalia onions, 1/4 inch thick 2 teaspoons vegetable oil Pinch of baking soda 1/2 teaspoon salt. We also ask that you not copy and paste recipe text when sharing. The soft texture allows them to blend right in with other ingredients and they are nearly spreadable. If you are hoping for visual appeal and a bit of bite to the onions, the quick caramelized method probably isn’t the way to go. For blending the onions into dips or spreading onto a sandwich, the caramelizing with baking soda provides the perfect end result. Caramelized onions are a specialty around here, and we are always willing to put in the extra time for all that deliciousness. The idea left us both curious and a little skeptical. These are delicious, and are soft but have just enough body to them. We added both the onions and the butter to the pan at the same time and turned the burner to medium heat. But opting out of some of these cookies may have an effect on your browsing experience. All Photos & Original Text © Copyright: 2009-2015 by Apron Strings Blog. Cook for about 10 minutes, until deep golden brown, stirring constantly. You also have the option to opt-out of these cookies. You are so, so welcome! If you need to caramelize onions quickly , adding sugar or a pinch of baking soda (to raise the pH level and help them brown quicker) can help to speed up the caramelization process but truly they aren’t a dish that cooks up quickly . Cook for about 10 minutes, until deep golden brown, stirring constantly. The results. We highly recommend using a non-stick pan to make clean-up a bit easier. Step 2: Cover (Optional, But it Speeds Things Up) Step 3: Uncover and Stir. For example, if you want to put them on a pizza or pile them on a bite-size appetizer. Dara at Cookin Canuck has onions with a splash of Balsamic. In my defense – these are truly addicting. Reference this article for cooking in a pressure cooker. These cookies will be stored in your browser only with your consent. It’s important not to use too much baking soda as it can change the flavor of the onions and give them an unappealing chemical-like taste. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. Add the fat of your choice to the cooking vessel, turn the heat to medium-high and add the onions. 218 Oak Avenue 1/2 teaspoon salt. That being said, there were pros and cons to this quicker method. This technique is an answer to all those lonely minutes stirring, stirring, stirring onions: Quick Caramelized Onions. We love sharing on sharing on social media. 2 cups slices of Vidalia onions, 1/4 inch thick Especially when we are in a hurry to put together a recipe with caramelized onions that calls for blending the onions into a dish with other ingredients. Below are images of the onions as they cooked. Heat a large skillet to medium heat. Plus, check out this trick for 10 Minute Caramelized Onions from Apron Strings (wish I knew that a long time […], […] For a quick way to caramelize onions, check out this great post from Apron Strings Blog. Most recipes call for a pinch, but a pinch is up for interpretation so we wanted to define it. Read on to find out how it went in our test kitchen. Other bloggers How-to’s on caramelized onions: Chef Marc at No Recipes Caramelizes his onions into a puree for adding flavor to sauces. How about when it results in the best caramelized onions you have ever eaten? Then at about six minutes, followed by eight minutes, and finally at 10 minutes. Both of these create the dark golden brown color we associate with caramelized onions. They were delicious. Other bloggers How-to’s on caramelized onions: Your email address will not be published. This website uses cookies to improve your experience while you navigate through the website. I’m not saying I ate the whole batch, but hey. We are Donna & Anne, a reunited birthmom and daughter. Add oil and then onions. These were ready in just a few minutes and are delicious!!!! Sprinkle with a pinch of baking soda (no more than 1/8 teaspoon). Apparently, the trick to getting onions to caramelize more quickly is to add baking soda. The onions took on a yellow hue almost immediately after cooking and maintained a bit of an orange color throughout the process. […] Crostini from Not Eating Out in New York looks super delicious. We share our love of cooking and eating good food with each other - and with you. 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