Why do recipe writers lie about how long it takes to caramelize onions? (2012)
I learned to caramelize onions at age 14 from Julia Child's "Art of French Cooking". I learned to make her French Onion soup. Medium-low heat, lots of butter, onions, and a solid <i>hour</i> of stirring creates a jammy, sweet, milk-chocolate-brown onion <i>paste</i> which forms the base for extraordinary onion soup.