In hot oil, small pieces of onion will turn into a crunch brown crisp in well under 5 minutes, and larger pieces can have the outside surfaces crisped.
I suspect the authors are not lying, but simply calling the above effects caramelization; not aware that what it means is for the onion to be evenly brown all the way through.
I suspect the authors are not lying, but simply calling the above effects caramelization; not aware that what it means is for the onion to be evenly brown all the way through.