Tuesday, November 14, 2017

Quick Caramelized Onion Bouillon

So many pressure cooker recipes are as easy as throw it all in and press start. That's great, but even with the convenience, I find myself missing something. That flavor of cooked down onion that helps build such a good base.  I even have struggled with my own recipes. I knew I needed to create something that was quick to make and even quicker to use later. That's when it hit me, use my quick method for caramelizing onions and make it into cubes!

For years, I've been adding a little bit of baking soda to my onions to speed up the caramelizing process. It works great and is super simple. For this, I wanted a similar flavor, but a smoother texture. Instead of blending, I just increased the cooking time and voilĂ , there it was!

I froze mine into tablespoon size ice cubed and put into a zip lock. Now, you can grab a few and throw it into your favorite recipe!

Below, you can see how fast the onions cook down. The image on the left was taken at about 10 minutes into the cooking process and the image on the right was taken at 15 minutes. I shut the heat off at 15 minutes but you could keep going and brown them even more! 

Yield: 1 1/2 Cups

Caramelized Onion Bouillon

Add this Caramelized Onion Bouillon to soups or your favorite dish. It will taste like you've been cooking it for hours.
prep time: 5 MINScook time: 15 MINStotal time: 20 mins


  • 3 sweet onions, chopped small
  • 3/4 teaspoon baking soda
  • 4 tablespoons olive oil
  • 2 tablespoons water
  • 1 teaspoon salt


  1. Heat a heavy bottom pan to a medium heat.  I do this while I am chopping my onions. 
  2. Add your oil, when hot add onions and stir for 2 minutes. Then add the remaining ingredients, stirring every minute or so.  The onion will break down quickly.  Cook for about 15 minutes.
  3. You can store this in a jar in your refrigerator but I prefer to freeze into ice cubes for later use. Just grab a few and throw them into your favorite recipe. 
Created using The Recipes Generator

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