Caramelized Onion

Ingredients #

Process #

1. Slice onions to consistent thickness.
2. Combine all ingredients.
3. Add to rice cooker: use rice cooker function.
4. Allow onions to cook until cooking function completes.
5. Finish caramelization using slow cooker function or cooking in a pan, stirring often.

Notes #

• Onions are mostly water (about 90%). Before caramelization can occur, much of this water must evaporate so that the onions can reach a temperature where sugar browning reactions occur.
• Rice cooker function automates the long process of cooking off the water in the onions. Once the contents of the rice cooker reach > 212 °F, the rice cooker finishes and the onions are ready to start the caramelization process.
• Baking soda raises pH, which lowers the activation energy for Maillard reactions, so onions brown faster. This also turns the onions into a mushy jam consistency.