Caramelised onions are lovely, but very slow. Not any longer.
Thanks to a set of guidelines here, they can be cooked in 15 minutes, and come out better than ever before. The secret is a tiny amount of baking powder, but more importantly using frequent deglasing with splashes of water to allow them to be cooked on high. These are the best I’ve ever done, and in just 20 minutes all in.