Pressure Cooker Caramelized Onions
- Yield:2 cups caramelized onions
- Time:30 mins show details
From Serious Eats
Ingredients
- 6 tablespoonsunsalted butter, 3 ounces; about 90g
- 3 poundsyellow or mixed onions, sliced 1/8 inch thick (1.4kg; about 4 to 5 large onions)
- ½ teaspoonbaking soda, 2g
- Kosher salt and freshly ground black pepper
Equipment
- Pressure cooker
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Preparation
- 5 mins
Melt butter in an electric or stovetop pressure cooker over medium heat. Add onions and baking soda and stir to combine. Season with salt and pepper. Cook, stirring, until onions slightly soften and start to release liquid, about 3 minutes.
- 20 mins
Seal pressure cooker and heat to high pressure (12.5 to 15 psi). Cook at high pressure for 20 minutes. Release pressure by allowing steam to vent, then remove lid.
- 5 mins
Continue cooking with lid off, stirring constantly, until liquid inside has completely reduced and the onions are deep brown and sticky, about 5 minutes.
Notes
For a more complex flavor, use a mix of shallots and yellow, sweet, and red onions.
Caramelized onions can be stored in a sealed container in the refrigerator for up to 10 days or frozen for several months.
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