Why does adding baking soda to onions make them soupy?

half onions sprinkled with baking soda

Caramelizing Onions With Baking Soda

Today we're going to talk about onions and why adding baking soda to them can make them soupy. 

First, I want to emphasize that baking soda is different than baking powder.

You see, when we add baking soda to onions, we increase their alkalinity which breaks down the pectin in the onions much more quickly. This can cause the onion cell walls to burst, resulting in goopy and macerated onions, which is not what we want!

But fear not, my dear reader! If you want to caramelize onions to perfection without making them soupy, I recommend using this tip I found from America's Test Kitchen... They suggest using just a pinch of baking soda and cooking the onions over medium heat, which allows the onions to caramelize without becoming too mushy.

And finally, a reader mentioned that they don't like the baking soda tip when caramelizing onions. While it can be helpful in some cases, it's important to not overdo it and use just a pinch. 

Alternatively, some people prefer to simply cook their onions slowly in butter with a pinch of salt, stirring occasionally until they are perfectly browned.

So there you have it, my friends! Happy cooking and happy caramelizing!

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