this post was submitted on 21 Oct 2024
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Y'all, pinch of baking soda and you'll have caramelized onions in no time flat. It's amazing.
Wait now, what? I wish to know more.
Yep, it's jump starting a process key to flavors we all like called the Maillard Reaction
E: guess I'm technically correct about baking soda speeding up caramelization, but not in regards to what the Maillard reaction has to do with caramelizing. Whoops.
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(9 replies)
Unless your cooking Italian. I had an Italian tell me once, it's either garlic or onions but not both together
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no I don't think you have to fuck them
on a stick. caramel onion on a stick.
It took me like at least an hour the other night for french onion soup.