How to Caramelize Onions in Record Time Without Sacrificing One Ounce of Flavor

[@garymooney1113]

If you touch on the title under the window, you'll see "Description" on the side, which says to lower the heat to med-high after removing the lid.

[@tomhubertemail]

Thank you for the heads up! I noticed she touched the knob, but she didn't mention what temp. She turned it to.

[@pnwlaf]

I paused the video at this point to see if anyone commented on this. Thanks for finding the answer. 😊

[@elvisjames]

Loll thanks 😂

[@santafejack]

Thank you so much for clearing that up. My range runs high and keeping the temp at high would very likely ruin three pounds of sliced onions and really bummed me out wondering why the rec didn’t work for me.

[@housestarr]

Just tried this! The onions were perfect. First time I’ve actually gotten onions to actually caramelize. Thank you!

[@imdadahammed]

High flame all the way?

[@CormanoWild]

Cringe

[@Puppet____]

​@@CormanoWildhow in any way possible this comment cringe? They are just saying that they were abke to do the onions.

[@jm-lc3jp]

He's probably a early-20 something, immature, gamer living in his mom's basement, too used to calling people the N-word on fortnite and no familiarity of how kind people interact with each other in the real world.

[@sicariusperemo3789]

@@jm-lc3jp 🤣

[@robwho58]

I don't know why everyone is arguing about the time. I suppose many of you haven't even tried this recipe. I have and they come out amazing. Thank you so much for the recipe.

[@james-broderick]

I've also tried it and it's amazing for my animal-style smash burgers with half the time caramelizing.

[@mjudec]

Presume because they state it's a quick way to make caramelised onions, but 30 minutes is the same time as it would take to make them the traditional way, without the NaHCO3 or the water. I'm sure these are delicious, but maybe mismarketed?

[@robwho58]

@@mjudec yeah it's not quick but in my opinion it's the best caramelized onions I've ever had.

[@megapussi]

@@mjudec 30 minutes is NOT how long it takes to do caramelized onions the normal way lmao. That many onions would take at least an hour, if not two. If you do the normal method and only leave them on the stove for 30 minutes, yeah they'll be kinda brown, but super disappointing to someone expecting fully done caramelized onions.

[@qud3913]

​​@@mjudecIf traditional caramelized onion takes you 30m, you're making them wrong

[@toma5153]

Tried this this afternoon. Worked like a champ. Perfect taste and consistency and no burnt residue like my old method. Easy cleanup. Five stars.

[@ccvolcj1564]

Just made this and have never been so proud of how they came out! I am canning French Onion Soup for the Winter but now I also want to can some of these onions! Thank you!

[@edwinearl4584]

Remember, this is from America’s TEST Kitchen. They probably destroyed 50 batches of onions 🧅 to piece together a solid recipe and technique for a brilliant final outcome. I will try this. Doesn’t look hard. I usually lose patience and you can’t when caramelizing onions.

[@dlockern950]

I like this recipe...

[@mikescandif826]

I always had a problem with caramelizing onions, I always trust ATK, their recipes work out great. I wll give this a go.

[@anniesturman7771]

This recipe is genius. When I made it, no one could tell I didn't spend hours at the stove. Delicious! I put it on sliders for a family dinner. I'm making them again now to put in a recipe that I made once before with sautéed onions. I roast seasoned sliced Cauliflower. Using sourdough bread, I made grilled cheese with havarti, cauliflower, gouda and onions. I buttered the outside of the bread and made this on a griddle. It was great with the sautéed onions so now it will be outstanding!

[@kitcooks]

Used this technique in my culinary class for French onion soup - magic, cut my time in 1/2 while my classmates were still waiting for their onions to caramelized. The soup turned out delicious and nobody was the wiser. Thank you Lan!

[@srgare35q6]

This method is excellent. They come out so sweet it's like onion candy. Love using them in my steak tacos.

[@hasanghodrati7326]

I, too, tried it and this is my first caramelized onions; it worked like a charm! THANK YOU!

[@ChadNierenhausen]

Love the new format. Tons of info packed into a nice package that wasn't any longer than it needed to be.

[@pitbull65taz]

Yeah, I noticed that too.

[@breonthibodeaux9916]

you straight up taught me how to caramelize onions properly. best tutorial on the internet. thank you.

[@SFmusic100]

I love caramelized onions, and having a faster way to make them is a good thing!

[@lisale8507]

Great tip! Used my favorite cast iron skillet. Only had a pound and a half this time around, so cut everything in half. Wish I had more - haha. Smells so good!

[@farazshaikh7520]

I just tried this recipe and it's really wonderful

[@gesamtkuntswreck]

I'm in love with Lan Lam. She's transforming my cooking all around

[@katiek1856]

I’m making sausage rolls for Xmas Eve and I’m putting caramelized onions in with it. This technique is what I was looking for. Can’t wait to try.

[@aceplay100]

This recipe has worked wonders for me! A big thumbs up!

[@Mochi-sn3ud]

I am adding caramelized onions to my butternut squash lasagna. Thank you:)

[@arthurreich9032]

I tried the recipe. Great. Thanks. I remember you had an older recipe where you used a couple of tablespoons of water and later added olive oil. Am I correct?

[@graphicsfxcgy]

I've always used small amounts of water to keep caramelized onions from burning and to lift the fond off the bottom of the pan. But the added step of putting 1/4 cup of water at the beginning and cooking them down (covered) up will definitely speed things up getting them to the softened stage. I've also heard some people talk about adding a small amount of sugar to the onions.

[@SyncopatedSister]

I have been doing the same, but not soon enough I always have a small amount of water handy for frying other things, like veggies Sometimes that 'steam' is all you need to speed things up!

[@user-Aaron-]

It was 3/4 cup FYI

[@katetrabue]

This is an amazing technique for caramelizing onions. Thank you so much! I have made two batches already and am dehydrating them.

[@CJ-js9dq]

Beautiful , done in 25 mins , perfect

[@adhyakejriwal]

Idk how but as soon as i put the baking soda mix my onions instantly changed their color to brown like magic. This recipe was very helpful thank you so much

[@yvanbelair8917]

Yep I just tried it and it turned out awesome . Thanks You

[@cheesedude1733]

If the Baking Soda helps browning, why add it at the end? I add it as soon as the first water is gone, just as the caramelization process starts, speeds it up even more.

[@justasbikulcius904]

Beware: I added bakind powder way too early and it all turned to green mush 🙃

[@cheesedude1733]

@@justasbikulcius904 did you mean Baking Soda, not Baking Powder? They are NOT the same thing.

[@justasbikulcius904]

@@cheesedude1733 sorry yeah bicarbonate (baking) soda

[@DrivingTowardOurFuture]

On the ATK website, they explain that the baking soda turns the inulin (a component of onions) into glucose, making the final product sweeter. The baking soda doesn't actually help with the browning, it just helps with the taste, which is why you add it at the end, after all the inulin has been browned, etc.

[@beacheykeen]

I'm confused though, if baking soda encourages browning, why are you finishing with it? What effect does it have if you only add at the end??

[@MrChrisizs]

My best guess is you don't want to over brown the onions before they actually are finished cooking through and the right texture. Just adds that last little kick over the line :)

[@DrivingTowardOurFuture]

On the ATK website, they explain that the baking soda turns the inulin (a component of onions) into glucose, making the final product sweeter. The baking soda doesn't actually help with the browning, it just helps with the taste, which is why you add it at the end, after all the inulin has been browned, etc.

[@matt46142]

I tried it at the beginning and ended up with onion jam lol

[@charlottejensen3846]

i love watching you as you help me with all the things that never work for me ( it's all the small details you explain) thak you

[@pitbull65taz]

This video is going in my collection. Thank you!

[@deborahwood9304]

I love this recipe and it makes the best onion soup.

[@charlottelawsen4943]

perfect onions everytime its my favourite recipe thanks so much

[@deborahayres3094]

Mine came out perfect. Thank you

[@patriciaweber3560]

I've caramelized onions this way for 40 years! THANKS GRANDMA.FYI... Add the baking soda with the water during the softening stage, NOT after they are browned!

[@christinacampbell9948]

Just tried this, my onions look amazing! Didn't take long at all. My eyes sting though 😂 Now I can make caramelized onion hummus. Thank you so much!

[@richardbennett7066]

Is the heat on high throughout the whole process?

[@christinegraham2579]

I love caramelized onions! I really want to try this! 😋😋😋

[@safes4727]

thank you for some great tips that don't use sugar

[@brendawcpnp]

This is a great video. I plan to try it very soon. Thank you from northeast Louisiana.

[@AlxMar5]

Thank you! I wonder if this can be done with pre-frozen diced onions.

[@pitbull65taz]

Good question, I don't like messing with onions either, lol.

[@MrEtheatre]

❤ what I really liked about this video it you made a complete dinner, so I don’t have to think about what I want to serve with it. Yummy!

[@Unstablegroundz]

Would the measuremeant of baking soda change alongside a smaller batch?

[@2AKNOT]

This looks like a winner. I've always had trouble getting my onions as perfect as the one's in the video. I can't wait to try your method.

[@Anonomush_oranges]

Wow. How many onions did you start with? That bowl was huge. I will try this with just 2 or 3 onions. The baking soda must be the secret.

[@robertmorley3609]

Lan Lam is just great!

[@Jake-yf3gv]

I do this all the time. I would make two adjustments. 1. don't bother with adding water in the beginning. Onions are full of water, they release a ton very quickly on their own when covered. They release so much that they wont burn. 2. instead of baking soda use a nice balsamic. Achieves the same goal with the acid, but adds a depth of flavor that is amazing. This video will work just fine, but trust me on this, you will not be disappointed.

[@jordanmchighlander9365]

Does this work for other vegetables too?

[@protocolofficer2629]

Funny enough, this is a very important video. Browning onions for me has always been an ordeal as it takes so long and you lose a lot of bulk. Your new method is one I shall try really soon. Thanks for sharing this!

[@AmericasTestKitchen]

We're glad you think so and hope you find success!

[@cd1168]

I agree. Excellent video. Akin to microwave roux

[@sarajanehaven]

I used sweet onions and made this to accompany a Christmas roast. It took some patience but they were enjoyed by all.

[@hikerJohn]

I like them with balsamic vinegar or glaze

[@shahrookherani870]

Boy, was that good and time saving👌👍

[@wordkyle]

After the initial instruction to "crank up" the heat, there's no other mention. Surely the heat is controlled throughout? (Edit: After posting this question I found some info in the text under "SHOW MORE." After removing the lid, lower heat to medium-high.)

[@Moonlightrealgirl]

wordkyle im guessing thats why they move it every thirty seconds? I think with normal method you dont move the onions as much

[@hecate235]

@@jeremyalexander9761 You can cook them slow because you have a restaurant kitchen with someone whose only job is to stir the onions. I have only me, therefore anything that speeds up the process is welcome. (Your condescension toward home cooks is beyond annoying.)

[@roseannamarotta5864]

Great video. This is fast and easy. Thank you..

[@MovableNu]

Just confirming this is my absolute GO TO recipe for Carmelized Onions. They come out perfect every time! In fact, I'm about to make a batch now :D

[@jamisona.5639]

How many onions do you use?

[@THESLlCK]

@@jamisona.5639 plenty, they cook down a lot

[@MovableNu]

@@jamisona.5639Depends on the size of the onions. The recipe calls for 3 lbs. Thankfully, the bags of sweet onions at my Aldi grocery store come in 2 lb bags. Sometimes it’s 7-9 onions, sometimes it’s 4-5.

[@bellenesatan]

​@@jamisona.5639as much as you can fit in the pan. As the previous comment said; they reduce in size very much.

[@Sternertime]

if you add the baking soda near the beginning of cooking onions, you can turn them into a paste, which is very good in certain recipes

[@bart234465]

Caramelized onion jam?

[@anthonyalles1833]

@@bart234465 Well, I added too much at the end and still got onion jam (mush)! 😥

[@woodswal]

Love the techniques.

[@safrprojects]

You may think, "why add water if you're just going to steam it off?" It prevents overheating and toasting/burning the exterior in the beginning before the onions have had a chance to sweat. Or so it seems.

[@michaelpenkalski3287]

Worked a treat!

[@user-lz6dm5lk9y]

This is the way I always have caramelised onions save for the baking soda. In my experience, it takes quite some time to caramelise a skillet full of fresh onions, especially if you are using a non-stick skillet because those types of skillets are not meant for high heat.

[@zendegy]

Changed. My. Life.

[@katherine6029]

Notes to self: I used a jumbo onion + some extra part of a smaller onion and it still condensed so much. Next time I'd use the big ground beef skillet and fill with onions/ to make it worth the time even more so. I didn't have baking soda so I skipped that part but it still worked great.

[@v.k.winner7766]

I have terrific luck by caramelizing yellow onions in a slow cooker/crock pot. They seem to need less water; I do add some cognac. My pot cooks hot even on 'warm' so I don't do the overnight version...but/and I don't have to stir them much at all.

[@marciaforoso5646]

Thanks so much best ever, it's the pH tip for sure.

[@eileenmcauliffe8778]

I want to try this.

[@speciallist3049]

If I just wanted a serving or two would thi process be faster? Or does it need this time regardless?

[@kevins8575]

Perfect! Thanks!

[@goattactics]

This is a great technique, made caramelized onions in no time.

[@marlaineselip4275]

I'm going to try it but I don't have a pan that large ...so many cut it in half. I've been making a french onion soup with 1.5 lbs of onion 3 tbls butter 1 tbls olive oil. its delicious but your sounds healthier. Does it hold up in FO soup?

[@mistie8908]

Thank you

[@gvccihvcci]

omg I cant stop looking at her nails they match and its such a pretty color lol reminds me of china glaze 'for audrey'

[@ewthmatth]

You didn't explain why the baking soda ("for browning") shouldn't be added earlier. I'm kinda confused. Edit: ok I read the description later and it says the baking soda is actually used to release more sugars from the onion.

[@janooskerful]

Cheers, this is excellent, many thanks.

[@jctai100]

Changed the onion game!

[@edwinkotak250]

No nonsense and quick instructions on caramelizing onions! Thanks

[@shadowlicked]

I love this channel so much

[@msalty2823]

Can't wait to try this.

[@rayvece9102]

Wow looks amazing, will be trying this soon. Like maybe tonight.

[@AmericasTestKitchen]

Happy cooking!

[@billearle1]

Looks awesome and the trial & error by the ATK staff ensure that it is right on. Can't wait to try it. Thank you for this tip.

[@lesleyhuntley]

Do you think I could do this in a cast iron pan, rather than non-stick? I have both plain and ceramic. Thanks.

[@thammar1990]

Cast iron would work even better

[@johndavidson940]

This worked well for me. I did have to remove the cover to evaporate the water. Took more that 30 minutes, (closer to 60). All in all, a do over.

[@OSW]

Can anyone tell me the ratio of onion to water at the start? Like, if I only cooked 2 large onions?

[@HandTightGarage]

Well if you simplify the fraction it would be a quarter cup of water per pound of onion. It's not baking, you can eyeball it.

[@Yotubeuncaballo]

I do it differently and it takes me like half the time, crank the heat up to max, put it the onions, some salt, when u see them going dry, add a splash of water, when it all evaporates add some more and keeping doing it until they caramelised, instead of putting all the water at start. Usually tskes me 15 min

[@PrestonOlsonIsHere]

I have no advice to give on onions, but I just wanted to say I love ya'lls videos. I came to see how I should cut my onions.

[@CJ-js9dq]

@@HandTightGarage Thank you , just used ur ratio and worked perfect

[@lordsergal8783]

@@Yotubeuncaballo I do this with my beer while cooking.

[@Rouge_7]

I think that you should have added the proper way to store the finished product and how long it is practical/safe to store them and the best way to reheat them.

[@killinglonliness88]

Why? There won't be leftovers! Lol. Jk.

[@pitbull65taz]

​@@killinglonliness88True, lol😊

[@h67d7o8fkgjroahflakfbrbc]

What if we added the baking soda water earlier instead of just in the last 5-10 minutes?

[@nailatariq7505]

I like this recipe.

[@theperfectplate5633]

Tried it with beef pattie sandwiches. Tasted amazing 👌👌

[@NarinderSingh-bg7ey]

Good tips

[@jviss07]

What if you don't have a non-stick pan? I only have All-Clad stainless.

[@Osteoporos1s]

It works, but consider a touch more oil and move them around a little more so they don’t stick

[@RavenBlaze]

Yum! And I love my PBS station WOSU!

[@jetaunharper7653]

Does the lid have a hole in it?

[@Kawitamamayi]

Baking soda ( sodium bicarbonate) will help neutralize the mild acidic juices from the onions, and conjugate some of the flavor molecules from a salt form to a free base form. They will be more aromatic and adsorb to taste buds and nasal olfactory receptors easier. Meaning it improves flavor.

[@thammar1990]

Works with cocaine too!

[@bellenesatan]

Most notably, baking soda hastens the breakdown of cell walls during cooking. More cells broken = more juices released = more flavor developed.

[@lemagreengreen]

@@bellenesatan But the weird thing here is that the baking soda is added after the cooking, it is just stirred in at the end. I know why since I've experimented with baking soda and onions before, adding it too early breaks down the onions too much. You end up with a sort of gloopy onion jam rather than caramelized onions, I just don't know what good adding it right at the end is. It's quite a small amount so maybe just to slightly reduce the acidity for taste reasons.

[@stepheninczech]

Doing this now. Why add the baking soda after the browning instead of before?

[@SynergyAVE]

The onions will turn to mush if adding it before. Trust me I know, I tried it as I had the same question.

[@sandysanzenbacher7313]

OMG. I thought you were going to add sugar and I hate that trick. This is so doable and calorie friendly too. I think I'll try this trick when I brown onions for onion soup.

[@viviannedelavega605]

FABULOUS!

[@rossr6616]

Good tip on the pH. Did you mention how high of a flame to use?

[@sowmyavarada3966]

You can significantly shorten the 10 minute steaming step by just nuking the onions in a microwave for 3 minutes.

[@Elem70]

As the first step after cutting? Have you tried this?

[@bexxISM]

What I've been doing for years is starting with a little water, as it evaporates I'll add more or and oil or both. Additionally if I added too much water from the start I just spoon some off. It's quick and comes out well everytime. I do with onions, peppers and even meat *(sometimes). Carmelizing onions this way saves tons of time.

[@areejalrw1360]

I tried them amazing recipe! Just when when i add baking soda the colour turned into green looked so out pleasing 😅😅

[@kcl060]

Did you add garlic or vinegar by chance? That can cause that.

[@Sattvala]

I used red onions (what I had) and they never browned - when I put the water and baking soda in they did just a little bit… The flavor is, however, wonderful!

[@lugoyvonne]

I like the new look

[@silkeroscoe4238]

Amazing!