PSA: I started adding a pinch of baking soda to my caramelized onions

I was getting frustrated because my onions for French onion soup were taking over an hour to properly brown and soften. I read online that a tiny bit of baking soda raises the pH and speeds up the Maillard reaction, so I tried adding maybe 1/8 tsp to a batch last week. They were perfectly golden and jammy in about 35 minutes, but I'm worried it might affect the flavor long term. Has anyone else tested this trick and noticed any downsides?

4 comments

4 Comments

julia_carter613d ago

Actually, I get it completely. Caramelizing onions for soup is a huge time commitment. I've tried the baking soda trick a few times and it does work fast, but I found it made the onions taste a bit soapy or metallic once. Maybe I used too much.

eric_adams113d ago

Over an hour for onions? I mean, is it that deep?

nathankim3d ago

Watched my buddy ruin a whole batch of French onion soup with that baking soda trick last week.

felixlane3d ago

Yeah, that soapy taste Julia mentioned is the real problem. Baking soda breaks down the onion cell walls way too fast, and it can make them turn to mush if you're not careful. It messes with the natural sugars, so you get speed but lose that deep, sweet flavor that takes time to build. Honestly, low and slow is annoying but you just can't fake it. Maybe try a wider pan so more moisture evaporates faster instead.