I mean, you can really caramelize onions for as long as you want. You'll just lose that fresh onion flavor in the final dish if you don't add some more in at the end.

45min-1h is standard, but going longer for a French onion soup won't really hurt.

[–] asg101@hexbear.net 19 points 2 years ago (2 children)

You can reduce that time with baking soda.

https://www.onions-usa.org/onionista/faster-caramelized-onions-with-baking-soda/

[–] privatized_sun@hexbear.net 16 points 2 years ago* (last edited 2 years ago) (1 children)

onions-usa.org

finance imperialist propaganda smh

[–] TrudeauCastroson@hexbear.net 18 points 2 years ago

Onions are one of the few things you cannot trade futures on in America because 100 years ago 2 guys crashed the onion market.

Everything is finance imperialism, except onions because of one specific event.

[–] invalidusernamelol@hexbear.net 13 points 2 years ago (1 children)

I'll remember that when I'm in a rush lol, I usually don't mind because it gives me time to do other prep and chores. Caramelizing is great because it's basically fire and forget

[–] asg101@hexbear.net 14 points 2 years ago

Well, there is a lot of stirring involved. I like to reduce that as much as possible.