Pressure cooker caramelized onions from Serious Eats by J. Kenji López-Alt

  • butter
  • yellow onions

  • EYB Comments

    Can substitute mixed onions for yellow onions.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute mixed onions for yellow onions.

  • Emily Hope on September 28, 2017

    I've made this recipe a couple of times using my Instant Pot, and the end product does not resemble what I think of when I think about caramelized onions. It cooks down to something more like a puree -- fine if you're blending them into something like a soup, not so good as a distinct ingredient. In addition, it takes way longer to cook off the copious amounts of liquid that remains after pressure cooking than the suggested 5 minutes-- at least 15-20 minutes, so in the end I'm not sure how much of a time savings it is, although it's nice that the first part is hands-off. Also, 1/2 tsp seems like way too much baking soda--I'm sensitive to the taste of it and I felt like I could taste it in both the onion puree and in the dish I used them in.

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