Are you ready to have another standard culinary technique shattered? How about when it results in the best caramelized onions you have ever eaten?
I wish I had a dollar for every minute I have spent in my life caramelizing onions. Most recipes call for low heat and anywhere from 40 to 90 minutes to caramelize onions to a deep brown. This technique is an answer to all those lonely minutes stirring, stirring, stirring onions: Quick Caramelized Onions. Just add a pinch of baking soda to the oil and onions in the pan and they will caramelize perfectly and quickly. I was skeptical, but I gotta tell you, this really works. These are not only deep and rich in flavor, but they also do not turn to mush, which happens too often when I try caramelizing onions. These are delicious, and are soft but have just enough body to them.
Another trick I learned recently – do NOT add salt until the very end. The onion slices need their moisture, and caramelize better without drawing out the water while they are cooking.
I love Vidalia onions for this recipe – so sweet – but you can use any type in a pinch.
This trick works like a dream – your onions will turn dark and rich and flavorful, but still have some body to them. I’m not saying I ate the whole batch, but hey. In my defense – these are truly addicting.
New Resolution: Caramelized Onions on Everything!
10 MINUTE CARAMELIZED ONIONS
2 cups slices of Vidalia onions, 1/4 inch thick
2 teaspoons vegetable oil
Pinch of baking soda
1/2 teaspoon salt
Heat a large skillet to medium heat. Add oil and then onions. Sprinkle with a pinch of baking soda (no more than 1/8 teaspoon).
Cook for about 10 minutes, until deep golden brown, stirring constantly. Stir in salt just before removing from pan.
Other bloggers How-to’s on caramelized onions:
Chef Marc at No Recipes Caramelizes his onions into a puree for adding flavor to sauces.
Lydia at Perfect Pantry makes hers in a slow cooker. Brilliant!
Elise at Simply Recipes caramelizes onions and fennel together. Must try.
Dara at Cookin Canuck has onions with a splash of Balsamic.
Another quick version is found at The Kitchn.