Many gourmets simply adore fried onions.
And there is nothing surprising: thermally processed onion mass has an interesting sweetish taste.
The dish goes well with meat, vegetables and flour products.
But there is a problem: sometimes fried onions burn.
Luckily, there is an additive that not only speeds up caramelization and saves the dish from blackening, but also gives the onion an even brighter flavor.
The trick was shared by the expert of the online publication Belnovosti in the field of cooking, chef, fourth-class baker Yulia Arkhipova.
What to Add to Onions to Speed Up Caramelization
That secret additive is baking soda.
This ingredient helps the onion quickly acquire a golden color and the desired taste.
This significantly reduces the risk of chopped vegetables burning to the pan.
In addition, due to sodium bicarbonate, the onion maintains an ideal consistency and becomes much more aromatic.
The main thing is not to overdo it with soda. Use a maximum of one pinch. If you add more, you will spoil the taste of fried onions.
Expert: Julia Arkhipova
