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.
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.