Unless your cooking Italian. I had an Italian tell me once, it's either garlic or onions but not both together
no I don't think you have to fuck them
Y'all, pinch of baking soda and you'll have caramelized onions in no time flat. It's amazing.
That breaks down the onions too much and then reacts with the fats in the pan to make soap.
3/10 do not recommend.
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.
Maillard browning is not caramelization. Maillard is an insanely complex mess of different chemical reactions involving proteins, while caramelization is just sugar and heat.
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