From 45 minutes to 15: The onion trick every retiree needs to know

There's a smell that instantly makes a kitchen feel like home—the sweet, rich aroma of caramelised onions.

Most of us have resigned ourselves to spending ages over the stove, stirring and watching for that perfect golden colour.

But what if you could achieve the same flavour in a fraction of the time?

Scientists have uncovered a simple pantry ingredient that could change how Australians cook onions forever.

The science behind quicker caramelisation

Onions turn golden brown through a combination of moisture release, cell breakdown, and sugar caramelisation.

Alongside this, a chemical reaction known as the Maillard reaction creates the complex flavours we crave.

By adding baking soda to onions, the pH shifts, accelerating the Maillard reaction and browning the onions faster.

How chefs have mastered the shortcut

Cookbook author and food writer Kenji López-Alt demonstrated that a small pinch of baking soda can dramatically speed up caramelisation.

Tests by The Kitchn found the baking soda method consistently produced the best flavour compared with other techniques.

The correct measurement was crucial—López-Alt recommended no more than 1/4 teaspoon per pound of onions, while most recipes suggested around 1/8 teaspoon per pound.

For Australians, that equated to roughly a pinch (1/8 teaspoon) for every 450 grams of sliced onions.

Step-by-step method

To make the shortcut work: Slice 3 medium onions (about 500g) evenly.

Heat a large non-stick or heavy-based pan over medium heat.

Add a tablespoon of butter or oil.

Add onions and a pinch of baking soda together during the first minute or two of sautéing.

Stir occasionally, adjusting heat as needed.

The onions softened and caramelised in about 13 minutes, far faster than the traditional 45-minute method.

When this shortcut works—and when it doesn’t

While effective, baking soda can break down onions too quickly, producing a soft, almost jelly-like texture.

This method trades time for texture—quick, rich flavour at the cost of slightly softer onions.

Cost and time benefits for households

For Australians on tight budgets, the energy savings were real.

Reducing stovetop time from 45 minutes to 15 minutes meant less gas or electricity usage.

The time saved could be spent on other meal prep tasks or simply enjoying the day.

Expert tips for best results

Chefs recommended careful temperature control.

If the heat rose too high, adding a little water dispersed it, preventing burning.

Onions turned yellow almost immediately and gradually darkened to golden brown by 13 minutes.

Using too much baking soda altered flavour, giving a chemical-like taste.

Safety considerations

Baking soda is safe in small amounts, but excessive use can be toxic.

The recommended dose was 1/4 teaspoon per large onion.

Fumes from the reaction could irritate eyes and lungs, so cooking in a well-ventilated area was essential.

Beyond onions

Alkaline boosting techniques work for other ingredients, including meat and mushrooms, improving Maillard reactions and tenderness.

This knowledge could help when tenderising tougher beef cuts or speeding up browning in sauces.

Have you tried the baking soda technique for caramelising onions? Did it work as promised, or do you prefer the traditional method? Share your results and tips in the comments below.

If you loved discovering the baking soda shortcut for faster caramelised onions, there are plenty of other ways to save time and effort in the kitchen.

From planning your shopping to prepping ingredients efficiently, small changes can make a big difference to your weekly cooking routine.

This next article shows practical strategies that reduce kitchen stress and even help lower grocery bills while still keeping meals delicious.

Have you considered how mastering a small science-backed shortcut could transform your everyday cooking?