A few things I have learnt over time. The thinner you slice the onion, the faster they caramalise. The hotter the pan when you drop in the onion, the faster t

A few things I have learnt over time. The thinner you slice the onion, the faster they caramalise. The hotter the pan when you drop in the onion, the faster they caramalise. Too much oil ends up frying the onion, and doesn't caramalise them.