And if you do want a faster caramelized onion: 1. Slice very thinly (you also don't need a good knife in a kitchen, but a sharp knife is easily attainable for

And if you do want a faster caramelized onion: 1. Slice very thinly (you also don't need a good knife in a kitchen, but a sharp knife is easily attainable for most people and saves a lot of frustration -- can comment more if you're interested) 2. Start in water 3. Start with a bit (maybe 1/2 tsp per several onions? it's better to underdo it and cook a little longer than to risk off flavors) of baking soda 3a. Don't forget to neutralize that soda. That's easier in naturally acidic dishes, but even in something like french onion soup just use a more acidic wine than you otherwise would. The steps roughly all contribute to the idea of caramelization not happening till the cell walls break down. Step (1) breaks most of them down manually. Step (2) allows you to apply your highest heat setting to break them down more quickly without fear of burning. Step (3) chemically breaks them down.