Why This Recipe Works
We started our caramelized onions in a covered nonstick skillet over high heat with ¾ of cup water. The water and steam helped the onions quickly soften. Then we removed the lid, lowered the heat to medium-high, and pressed the softened onions into the bottom and sides of the skillet to allow for maximum contact with the hot pan. Instead of finishing with sugar or honey as many recipes call for, we added baking soda, which speeds up the reaction that converts flavorless inulin (a polysaccharide present in onions) to fructose.