The Perfect Amount Of Vinegar For Caramelized Onions
NEWS
By ALLIE SIVAK
To achieve a perfectly sweet flavor and softened texture, caramelizing onions takes time, a bit of finesse, and a splash of vinegar toward the ends of the onions’ cooking.
The vinegar adds acidity
and helps release the sticky caramelized pieces that can build up at the bottom of the pan. All you need is 1 or 2 teaspoons for every four onions.
Deglazing the pan with vinegar loosens the stuck-on residue at the bottom. For the best taste, these stuck-on bits shouldn't go to waste, as they contain plenty of sweet flavor.
Vinegar’s acidity and abrasive nature make it well-suited for caramelizing onions. Adding white or white wine vinegar several times helps
scrape up onion bits.