Don't forget a baguette for dipping.
, on the other hand, didn't perform as well. For some reason, the onions are much slower to brown in an enameled pot.
Deglazing with water was the only way to prevent the browned bits on the enameled cast iron from burning while I waited for the onions themselves to sweeten and brown. [Photograph: Daniel Gritzer] But even at minimal levels of a quarter teaspoon of baking soda in one and a half pounds of onion, it turned them an unappealing green-yellow color, reduced them to mush, and gave them an unpleasant flavor. I don't think it's worth it.Sugar is another ingredient that is commonly added to onions to help speed up their caramelization. I did side-by-side batches, and, while sugar definitely helps, I found that even in small amounts, it boosts the onions' sweetness to candy levels.
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