The Lie of Caramelized Onions

Fun fact, you actually CAN significantly increase the speed at which you can caramelize onions by raising the Ph which accelerates the maillard reaction. The easiest way to do this is adding a little baking soda. Same principle can be used to quick caramelize in a pressure cooker due to the fact that you can brown at lower temperatures with increased Ph. I do find there is a trade off with onions and find the texture is a bit "off" and mushy