sigh. Cook on very high heat. Once they start browning, add a quarter cup of water, and stir. Allow it to boil off. Do _NOT_ let them get completely dry -- add more water to keep them moist. You'll get perfect caramelisation in 10-15 mins tops.
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onions don't caramelise when dry because there's not enough water in them to conduct heat through all the onion. add water and the cooking speeds up.
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