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The key to quicker caramelized onions is the ingredient we least expected: water. Here’s what you need to know about buying a santoku knife:
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We start our caramelized onions in a covered nonstick skillet over high heat with ¾ of cup water. The water and steam help the onions quickly soften. Then we remove the lid, lower the heat to medium-high, and press the softened onions into the bottom and sides of the skillet to allow for maximum contact with the hot pan. Instead of finishing with sugar or honey as many recipes call for, we add baking soda, which speeds up the reaction that converts flavorless inulin (a polysaccharide present in onions) to fructose.
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I used 3 kinds of onions, red, white and yellow because I had them, and they caramelized beautifully until the end when I poured the water baking soda mix and they turned green instantly, and let me tell you, it wasn't a bright healthy vegan green… they tasted great but they didn't look great at all. Next time, I will just pass that mix. Other than that, great recipe.
I don’t know maybe am using the wrong onions (yellow) this caramelizing is taking hours… 😬
Instant pot it for quicker results
Instead of lowering the heat I just continually deglaze with water whenever the fond starts to stick. Speeds it up even more.
I'm in love with Lan Lam. She's transforming my cooking all around
01:21 No onion gets left behind !!!
I found that baking soda can turn the onions into a mushy mess.
When I make french onion soup I'm never in a hurry. It takes about ten hours in a slow cooker and they always turn out great.
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.
Is it just me or did the baking soda affect the flavor?
Folks who have tried this recipe, can you please comment on how important the proportions are? If I use less onion do I need to change the salt/water ration?
Does the lid have a hole in it?
Really excellent. I’m going to try faking soda caramelizing onions I’m instapot. Best no nonsense video on this subject. Will look to learn from this chef
Nah gotta go with water; olive onion and proper seasoning (umami;salt.pepper)
It's not really necessary to add water. It just takes longer to evaporate. Just cook the onions with the lid on till they have "fallen together" a bit. The baking soda makes the whole difference. But don't use more than a pinch. I think one spoon of oil isn't enough.
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.
Hey! She wasn`t using the Test Kitchen favorite Victorinox chefs knife! Now what?!
Great way to caramelize.
How exactly does water evaporate with the lid on? Plus…vegetable oil? 🤢 😷
I usually just let the onions steam a bit with the lid closed and after that get pretty good, rapid caramelization.
I, too, tried it and this is my first caramelized onions; it worked like a charm! THANK YOU!
I'm making french dip sandwiches, the roast is in the slow cooker and opted to caramelize some onions for them. These came out perfectly! Thanks for this much simpler method.
French onion soup next!
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.
So.. I made this.. but now watching mine is nowhere near as dark. I have them in fridge.. is it bad to reheat and make brown longer?
I used this today to start onions for French Onion soup. Nice recipe with great instructions and explanations. Edwin Earl's comments are right on!
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.
I just tried this recipe and it's really wonderful
I watched 4 videos on caramelizing onions. One said it takes about 15-20 mins, this one says it takes 30 mins, another said it takes about 45mins-1hr, and the other said it takes about 4-5 hours lol. At this point I'm just about to try it every single way and then decide for myself. Of course, all the recipes had different amounts of onions to start with, but still. The 4-5 hr one, used 8lbs of onions! And I frankly don't need that many onions regardless how much they cook down lol.
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!
I like I like
Maybe I'm missing something but I usually just stir fry them on a stainless steel pan for a few minutes and they turn out perfect..
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 😀
How is this "record time?" Caramelized onions take 15 minutes without all these extra steps.
Yep I just tried it and it turned out awesome . Thanks You