I’m absolutely not joking. If you’re cooking it for less than 45 minutes, you’re not caramelizing the onions. Frequent stirring, adding water, whatever, you can get the color and texture of caramelization, but not the flavor.
I spent a couple of years making slightly disappointing meals because I was focused on the color and texture of my onions instead of the flavor. When I finally took the time to fully caramelize them again, I remembered what I had been missing.
Try it and taste the difference if you don’t believe me.
I’m absolutely not joking. If you’re cooking it for less than 45 minutes, you’re not caramelizing the onions. Frequent stirring, adding water, whatever, you can get the color and texture of caramelization, but not the flavor.
I spent a couple of years making slightly disappointing meals because I was focused on the color and texture of my onions instead of the flavor. When I finally took the time to fully caramelize them again, I remembered what I had been missing.
Try it and taste the difference if you don’t believe me.