Appears in Cook's Illustrated September/October 2017
The key to quicker caramelized onions is the ingredient we least expected: water.
WHY THIS RECIPE WORKS
We started our caramelized onions in a covered nonstick skillet over high heat with ¾ of cup water. The water and steam helped the onions quickly soften. Then we removed the lid, lowered the heat to medium-high, and pressed the softened oni...