A vast majority of recipes are just inaccurate when it comes to timing. My favorite technique to caramelize onion is to do it in a convection oven. Just take a

A vast majority of recipes are just inaccurate when it comes to timing. My favorite technique to caramelize onion is to do it in a convection oven. Just take a batch, add a tiny bit of oil (not olive) to coat it without dripping too much excess oil on the pan. It will just dry out otherwise)... Season it with some salt & pepper and stick it in the oven cold and turn the heat on... ~170C (if your oven runs cooler, you can turn this up to ~180C). Toss every ~20-25 minutes, and it should be nicely caramelized in about an hour and half, or a little longer - just pull it out when you're satisfied with the level of browning. Bonus: add a touch of brown sugar (1/2-1 tsp / 2-3 medium-large onions) for an extra kick of sweetness about halfway through the cooking time (sometimes, this is cheating). I like it because there's no open flame or hot stove to deal with, and it leaves me free to do other things.