The Popular Caramelized Onion Shortcut You Shouldn't Use - Chowhound

Understanding how baking soda affects the caramelization process involves a bit of food science. A phenomenon called the Maillard Reaction is responsible for the browning that occurs when you apply heat to onions. As the onions cook, sugars are released, which gives them their characteristic caramel-brown color. The onions also soften due to moisture released during the cooking process. When you add baking soda…