Food - Drink
The Shortcut To Caramelized Onion Flavor In Soup
By LAUREN ROTHMAN
If you've caramelized onions for soup before, you know it can take a while for the sugars in the onions to break down and brown in the pan over low heat — and if you have a lot of onions, it can take up to an hour. Graped, this is a very easy, hands-off simple process, but when you're short on time, you can still try this trick.
To get the rich and sweet taste of caramelized onions without spending a whole lot of time, The Washington Post recommends finely dicing onions instead of slicing them. With more surface area exposed to the heat of the pan, the onions will more quickly reach that 212 degrees F point where their larger carbohydrates start to break down.
Getting a caramelized flavor can be made even faster by splashing dry white wine into the cooking onions, whose sugars will quickly caramelize as the wine boils, lending an extra hit of sweetness. With this double-whammy hack, the onions should be sweet and golden within just 10 minutes — a fraction of the time they usually take.