35 minutes
A fast and easy way to make deeply caramelized onions using a pressure cooker.
Unsalted Butter, melted
0 oz
Yellow Onions, sliced 1/8 inch thick
0 lb
teaspoons
taste
1. Melt Butter and Add Onions
Melt the unsalted butter in your pressure cooker over medium heat. Once the butter has melted, add the sliced yellow onions and sprinkle in the baking soda. Season the mixture with a pinch of kosher salt and freshly ground black pepper to taste.
2. Pre-cook Onions
Stir the onions thoroughly to ensure they are well coated with the butter and seasonings. Cook them for about three minutes, stirring occasionally.
3. Pressure Cook Onions
Seal the pressure cooker and bring it to high pressure, between 12.5 to 15 psi. Once it reaches the desired pressure, cook the onions for 20 minutes.
4. Release Pressure and Finish Cooking
After 20 minutes, release the pressure and remove the lid. The onions should be soft and slightly brown by this point. Continue cooking with the lid off, stirring constantly for about five more minutes to reduce any remaining liquid and intensify the color and flavor of the onions.
Use caramelized onions as a base for French onion soup, adding stock, wine, and topping with Gruyère cheese and baguette.
Toss caramelized onions with pasta and add olives, anchovies, and capers for a Puttanesca-style sauce, or pancetta and chili flakes for an Amatriciana sauce.
Combine caramelized onions with balsamic vinegar and brown sugar, reducing it to a thick onion jam ideal for burgers and grilled meats.
Incorporate caramelized onions into risotto for added flavor, finishing with Parmesan cheese and fresh herbs.
Opt for red or white wine, balsamic vinegar, apple cider, or sherry vinegar as deglazing liquids to enrich the flavor profile with fruity or tangy notes.
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