Fried onions give dishes a special taste and aroma.
But how do you achieve perfect caramelization so that the onions acquire a golden color, soft texture and a sweet taste?
The secret lies in adding regular baking soda.
Chemical reaction: speeding up the process
Baking soda is an alkaline product that increases the pH of the environment. When baking soda is added during the frying process of onions, a chemical reaction occurs that accelerates the destruction of the onion cell walls.
This causes the onion to soften faster and acquire a golden color.
Caramelization of sugars: sweet taste
Onions contain natural sugars that begin to caramelize when heated.
Caramelization is the process of breaking down sugars under the influence of high temperature, resulting in the formation of new compounds that give onions a sweet taste and a characteristic caramel aroma.
Adding baking soda speeds up the caramelization process, which allows you to get a richer taste and aroma of fried onions.
Neutralization of acidity: balanced taste
Onions contain organic acids that give them their characteristic pungency. Adding soda, as an alkaline product, neutralizes the acids, making the taste of fried onions softer and more balanced.
Practical Application: How to Use Baking Soda
To caramelize onions with baking soda, you need to add a small amount of baking soda (about 1/4 teaspoon per medium onion) during the frying process.
Baking soda can be mixed with oil or added directly to the onion.
It is important not to overdo it with baking soda, so as not to spoil the taste of the dish.
This culinary technique can significantly improve the taste of dishes prepared with fried onions.
Author: Valeria Kisternaya
