1Slice the onions pole to pole instead of crosswise.
2Slice the onions pole to pole instead of crosswise.
3Slice the onions pole to pole instead of crosswise.
4Start by simmering the onions in a pan with water and cover.
5Start by simmering the onions in a pan with water and cover.
6Start by simmering the onions in a pan with water and cover.
7Stir and press the onions into the bottom and sides of the skillet as they cook every 30 seconds until the onions are well browned, soft, and slightly sticky.
8Stir and press the onions into the bottom and sides of the skillet as they cook every 30 seconds until the onions are well browned, soft, and slightly sticky.
9Stir and press the onions into the bottom and sides of the skillet as they cook every 30 seconds until the onions are well browned, soft, and slightly sticky.
10Finish them with a baking soda slurry.
11Finish them with a baking soda slurry.
12Finish them with a baking soda slurry.
Ingredients
onions
onions
onions
water
water
water
baking soda slurry
baking soda slurry
baking soda slurry
Equipment
panskillet
Tips
Slice the onions pole to pole instead of crosswise to keep vascular bundles intact.
Start by simmering onions in a covered pan with water to soften them quickly.
Stir and press onions into the bottom and sides of the skillet every 30 seconds for even browning.
Finish with a baking soda slurry to soften them further by breaking down pectin.