SGS
Carst and Walker
caramelized onions

Science in your cooking: fast caramelised onions

Everybody loves caramelised onions – and here’s a great tip on using a touch of simple chemistry to speed up the cooking process.

Caramelised onions’ yumminess stems from the famous Maillard reaction – the non-enzymatic browning that results from a chemical reaction between an amino acid and a reducing sugar, usually requiring heat – and here’s how you can accelerate it, thanks to this short YouTube video from the American Chemical Society.

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