I tried every quick hack for caramelized onions

From MinuteFood.

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𝗟𝗶𝗻𝗸𝘀 𝘁𝗼 𝘁𝗵𝗲 𝗵𝗮𝗰𝗸𝘀:
-Microwave: https://www.food.com/recipe/caramelized-onions-4725
-Oven: https://www.bonappetit.com/story/caramelize-onions-in-the-oven
-15-min: https://www.seriouseats.com/quick-caramelized-onions-recipe
-Baking soda: https://www.seriouseats.com/onion-browning-tip-8703441
-STB: https://www.americastestkitchen.com/recipes/10011-caramelized-onions
-Pressure cooker: https://www.seriouseats.com/pressure-cooker-caramelized-onion-recipe

𝗧𝗵𝗲 𝘀𝗰𝗶𝗲𝗻𝘁𝗶𝗳𝗶𝗰 𝗻𝗶𝘁𝘁𝘆-𝗴𝗿𝗶𝘁𝘁𝘆:
-Claude J, Ubbink J (2006). Thermal degradation of carbohydrate polymers in amorphous states: A physical study including colorimetry. 96(3), 402–410. doi:10.1016/j.foodchem.2005.06.003
-Darbyshire B, Henry R (1978). The distribution of fructans in onions. 81(1), 29–34. doi:10.1111/j.1469-8137.1978.tb01600.x
-Johnson R, Alford, E, Kinzer, G (1969). Formation of sucrose pyrolysis products. Journal of Agricultural and Food Chemistry, 17(1), 22–24. doi:10.1021/jf60161a013
-Kim J, Ra K, Suh H. (2004). Note. Hydrolysis of Onion and Kinetics of Non-Enzymatic Browning of its Hydrolysate. Food Science and Technology International, 10(1), 41–44. doi:10.1177/1082013204041364
-Kroh L (1994). Caramelisation in food and beverages. , 51(4), 373–379. doi:10.1016/0308-8146(94)90188-0
-Lee J, Thomas L, Schmidt S (2011). Can the Thermodynamic Melting Temperature of Sucrose, Glucose, and Fructose Be Measured Using Rapid-Scanning Differential Scanning Calorimetry (DSC)? Journal of Agricultural and Food Chemistry, 59(7), 3306–3310. doi:10.1021/jf104852u
-Rapusas R, Driscoll R (1995). Kinetics of non-enzymatic browning in onion slices during isothermal heating, 24(3), 417–429. doi:10.1016/0260-8774(95)90054-f

𝗚𝗼𝗼𝗱 (𝗮𝗰𝗰𝗲𝘀𝘀𝗶𝗯𝗹𝗲) 𝗿𝗲𝗳𝗲𝗿𝗲𝗻𝗰𝗲𝘀:
-https://slate.com/human-interest/2012/05/how-to-cook-onions-why-recipe-writers-lie-and-lie-about-how-long-they-take-to-caramelize.html
-https://www.americastestkitchen.com/articles/1069-kitchen-smarts-how-to-caramelize-onions-in-record-time
-https://www.seriouseats.com/dry-toasted-sugar-granulated-caramel-recipe (science of caramel)
-https://www.seriouseats.com/what-is-maillard-reaction-cooking-science
-https://www.seriouseats.com/french-onion-soup-recipe#toc-caramelizing-the-onions
-https://www.curiouscook.com/site/2012/09/caramelization-new-science-new-possibilities.html
-https://home.sandiego.edu/~josephprovost/Active%20Learning%20Browning.pdf
-https://foodcrumbles.com/caramelization-honeycomb-making/

𝗥𝗲𝗹𝗮𝘁𝗲𝗱 𝘃𝗶𝗱𝗲𝗼𝘀:

𝗦𝘂𝗽𝗲𝗿-𝗵𝗲𝗹𝗽𝗳𝘂𝗹 𝗲𝘅𝗽𝗲𝗿𝘁𝘀 𝘄𝗵𝗼 𝗰𝗼𝗺𝗺𝘂𝗻𝗶𝗰𝗮𝘁𝗲𝗱 𝘄𝗶𝘁𝗵 𝗺𝗲 𝗮𝗯𝗼𝘂𝘁 𝘁𝗵𝗶𝘀 𝘁𝗼𝗽𝗶𝗰:
-Dr. Vural Gökmen, Professor in the Food Engineering Department at Hacettepe University,
-Dr. Karsten Olsen, Associate Professor in the Department of FOod Science at the University of Copenhagen
-Dr. Shelly Schmidt, Professor of Food Chemistry at The University of Illinois Urbana-Champaign
-Dr. Eric Schulze, food technology expert
-Dr. Job Ubbink, Professor and Head of the Food Science and Nutrition Department, University of Minnesota
-Dr. Varoujan Yaylayan, Professor in the Department of Food Science, McGill University

MinuteFood is created by Kate Yoshida, Arcadi Garcia & Leonardo Souza, and produced by Neptune Studios LLC.

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I tried every quick hack for caramelized onions

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