this post was submitted on 14 May 2026
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Do you happen to know the chemistry behind that? I've also heard about adding vinegar but that might be more for deglazing
Minutefood did an entire video on it, with the conclusion that none of the hacks actually work. Some of the methods get closer than others, but it's going to take time whatever you do if you want a good result. https://youtu.be/V6R_xMzov0U
Fascinating video. I hate onions. Not sure why I watched it. But it was really interesting.
I always deglaze with some balsamic vinegar, which adds to the flavor really nicely. One of my favorite dishes is a ton of caramelized onions over pasta with some cherry tomatoes, balsamic glazed chicken and shaved slices of parmesan.
The onions are like the sauce. Usually with a bit extra balsamic and olive oil drizzled onto it.