Fast caramelized onions - "Everyday Chemistry" video contest

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Matthew Hartings, assistant professor of chemistry at American University, teaches a class on the chemistry of cooking. In this video, he gives us a tip on how to get tasty caramelized onions super fast.
Do you have an chemistry tip? Or maybe you can explain the chemistry behind the stuff in our everyday lives? Then be a chem ambassador and send us a video for the ACS' Everyday Chemistry contest! Get all the details here: cenm.ag/everydaychem
Video by Sean Parsons
Produced by the American Chemical Society

[@bmartin2949]

finally, someone who actually explains what actually happens, rather than saying "oh, caramelizing and the Maillard reaction are kinda the same thing" hats off to you sir

[@KowboyUSA]

I get to put science to use in preparing my meals. Sweet!

[@axelfoley3995]

I am SO trying this tonight.

[@xeropunt5749]

Great thank you!

[@Nintendoland1]

cool awesome tip!

[@Jeffmorgan1991]

I like this guy.

[@esquibelle]

Aweaome ~ love food chemistry

[@belllab1911]

thank youu

[@BeeRich33]

Pull the water out first by steaming onions. Then lid off, and it evaporates.

[@juliusbernotas]

I assume you should brown onions in butter (instead of oil), because it provides a slight amount of extra protein for the reaction

[@rehtorbF03]

Chef Jon needs to see this over on Food Wishes. "You are the boss.. of your chemistry"

[@locostatom]

I'm going around telling all the other Caramelized Onion chefs on UA-cam what idiots they are for failing to add baking soda.
Providing them with links to your video, of course.

[@MorrisonEnterprise]

"They're already turning colors already" This guy must work in the department of redundancy department.