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[Bentley]

Was the episode Bun Believable...Say that he quick caramelized onions by slicing, putting in pan an adding coke and reducing.  Did not see more then the onions and coke go in...I guess it works...

[Queball]

So, the sugars in the coke make the onions go off? .... Is that what is happening?

[Free Mr. Tony]

They would take on the carmelized color faster as well. It all makes sense I guess. I'll have to give it a try. Seems like they would still have to cook awhile to get the taste and texture correct regardless of what is used to speed the process.  I've used brown sugar before, but I thought the ended up too sweet.

[Bentley]

I have no idea, it was all theory as far as I was concerned cuz they show him with a bowl of onions (I mean a lot of onions, must have been 20 cups), he dumped the coke and they moved on.  I don't even think they showed the onions again.  I had hoped maybe some one else had seen it, tried it, and could tell me it worked and how long...

So, the sugars in the coke make the onions go off? .... Is that what is happening?

[Queball]

So the coke just wetted the onions. They weren't soaking in a bowl of coke. .... Have to try that as a test. Any idea what type of onion he was using? Do you think the type of onion has an impact?

[Bentley]

The liquid was added at the start of cook...seemed really white, which always says Spanish to me, but that is just a guess.  No idea...

[Kristin Meredith]

There was a fair amount of coke in the pan and he had the heat up pretty high.  He did show some cooked onions being put on a burger -- nice, soft, caramelized and I think we were suppose to conclude that those were the coke onions.

[Bobitis]

I've read this thread half a dozen times today, and I keep asking why? What's the point?

Is it a gimmick? Does the cook not have enough time to sauté onions? Weird...

[Kristin Meredith]

All he said was that it was a really quick way to caramelize onions.

[Free Mr. Tony]

I've read this thread half a dozen times today, and I keep asking why? What's the point?

Is it a gimmick? Does the cook not have enough time to sauté onions? Weird...

People have used coke, Dr Pepper, etc in braises, sauces, etc for years. There are many flavor components in soda that some would say give a product a depth of flavor it otherwise wouldn't have. There could be cinnamon notes, lemon, nutmeg, etc that come through without adding the individual spices. I'm guessing in the chefs mind it adds flavor, and if it happens to speed things up in the process so be it.

[Bentley]

I think it was purely a shortcut, that is the feeling I got.