Traditional techniques for caramelizing onions can take hours to deliver extra-sweet, complex flavor. The pressure cooker reduces that time down to about 30 minutes of hands-off cooking.
Why It Works
- The pressure cooker cooks at a higher temperature to produce onions that are caramelized in a fraction of the time of a traditional recipe.
- Baking soda speeds up the Maillard reaction.
- Yield:Makes about 2 cups caramelized onions
- Active time: 10 minutes
- Total time:35 minutes
- 6 tablespoons unsalted butter (3 ounces; about 90g)
- 3 pounds yellow or mixed onions, sliced 1/8 inch thick (1.4kg; about 4 to 5 large onions) (see note)
- 1/2 teaspoon (2g) baking soda
- Kosher salt and freshly ground black pepper
Melt butter in an electric or stovetop pressure cooker over medium heat. Add onions and baking soda and stir to combine. Season with salt and pepper. Cook, stirring, until onions slightly soften and start to release liquid, about 3 minutes. Seal pressure cooker and heat to high pressure (12.5 to 15 psi). Cook at high pressure for 20 minutes. Release pressure by allowing steam to vent, then remove lid.
Continue cooking with lid off, stirring constantly, until liquid inside has completely reduced and the onions are deep brown and sticky, about 5 minutes. Caramelized onions can be stored in a sealed container in the refrigerator for up to 10 days or frozen for several months.