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I tried every quick hack for caramelized onions

Made In is offering up to 25% off during their President’s Day Sale happening now! Use this link and get some of the best deals of the year: https://madein.cc/0225-minutefood 𝗟𝗶𝗻𝗸𝘀 𝘁𝗼 𝘁𝗵𝗲 𝗵𝗮𝗰𝗸𝘀: -Microwave: https://www.food.com/recipe/caramelized-onions-4725 -Oven: https://www.bonappetit.com/story/caramelize-onions-in-the-oven -15-min: https://www.seriouseats.com/quick-caramelized-onions-recipe -Baking soda: https://www.seriouseats.com/onion-browning-tip-8703441 -STB: https://www.americastestkitchen.com/recipes/10011-caramelized-onions -Pressure cooker: https://www.seriouseats.com/pressure-cooker-caramelized-onion-recipe 𝗧𝗵𝗲 𝘀𝗰𝗶𝗲𝗻𝘁𝗶𝗳𝗶𝗰 𝗻𝗶𝘁𝘁𝘆-𝗴𝗿𝗶𝘁𝘁𝘆: -Claude J, Ubbink J (2006). Thermal degradation of carbohydrate polymers in amorphous states: A physical study including colorimetry. 96(3), 402–410. doi:10.1016/j.foodchem.2005.06.003 -Darbyshire B, Henry R (1978). The distribution of fructans in onions. 81(1), 29–34. doi:10.1111/j.1469-8137.1978.tb01600.x -Johnson R, Alford, E, Kinzer, G (1969). Formation of sucrose pyrolysis products. Journal of Agricultural and Food Chemistry, 17(1), 22–24. doi:10.1021/jf60161a013 -Kim J, Ra K, Suh H. (2004). Note. Hydrolysis of Onion and Kinetics of Non-Enzymatic Browning of its Hydrolysate. Food Science and Technology International, 10(1), 41–44. doi:10.1177/1082013204041364 -Kroh L (1994). Caramelisation in food and beverages. , 51(4), 373–379. doi:10.1016/0308-8146(94)90188-0 -Lee J, Thomas L, Schmidt S (2011). Can the Thermodynamic Melting Temperature of Sucrose, Glucose, and Fructose Be Measured Using Rapid-Scanning Differential Scanning Calorimetry (DSC)?. Journal of Agricultural and Food Chemistry, 59(7), 3306–3310. doi:10.1021/jf104852u -Rapusas R, Driscoll R (1995). Kinetics of non-enzymatic browning in onion slices during isothermal heating, 24(3), 417–429. doi:10.1016/0260-8774(95)90054-f 𝗚𝗼𝗼𝗱 (𝗮𝗰𝗰𝗲𝘀𝘀𝗶𝗯𝗹𝗲) 𝗿𝗲𝗳𝗲𝗿𝗲𝗻𝗰𝗲𝘀: -https://slate.com/human-interest/2012/05/how-to-cook-onions-why-recipe-writers-lie-and-lie-about-how-long-they-take-to-caramelize.html -https://www.americastestkitchen.com/articles/1069-kitchen-smarts-how-to-caramelize-onions-in-record-time -https://www.seriouseats.com/dry-toasted-sugar-granulated-caramel-recipe (science of caramel) -https://www.seriouseats.com/what-is-maillard-reaction-cooking-science -https://www.seriouseats.com/french-onion-soup-recipe#toc-caramelizing-the-onions -https://www.curiouscook.com/site/2012/09/caramelization-new-science-new-possibilities.html -https://home.sandiego.edu/~josephprovost/Active%20Learning%20Browning.pdf -https://foodcrumbles.com/caramelization-honeycomb-making/ 𝗥𝗲𝗹𝗮𝘁𝗲𝗱 𝘃𝗶𝗱𝗲𝗼𝘀: https://www.youtube.com/watch?v=RZvdpRUHImI https://www.youtube.com/watch?v=I4TSmKv4AMc https://www.youtube.com/watch?v=Ovqhzil3wJw&pp=ygUXY2FyYW1lbGl6ZWQgb25pb24gaGFja3M%3D 𝗦𝘂𝗽𝗲𝗿-𝗵𝗲𝗹𝗽𝗳𝘂𝗹 𝗲𝘅𝗽𝗲𝗿𝘁𝘀 𝘄𝗵𝗼 𝗰𝗼𝗺𝗺𝘂𝗻𝗶𝗰𝗮𝘁𝗲𝗱 𝘄𝗶𝘁𝗵 𝗺𝗲 𝗮𝗯𝗼𝘂𝘁 𝘁𝗵𝗶𝘀 𝘁𝗼𝗽𝗶𝗰: -Dr. Vural Gökmen, Professor in the Food Engineering Department at Hacettepe University, -Dr. Karsten Olsen, Associate Professor in the Department of FOod Science at the University of Copenhagen -Dr. Shelly Schmidt, Professor of Food Chemistry at The University of Illinois Urbana-Champaign -Dr. Eric Schulze, food technology expert -Dr. Job Ubbink, Professor and Head of the Food Science and Nutrition Department, University of Minnesota -Dr. Varoujan Yaylayan, Professor in the Department of Food Science, McGill University MinuteFood is created by Kate Yoshida, Arcadi Garcia & Leonardo Souza, and produced by Neptune Studios LLC. Youtube | https://youtube.com/minutefood TikTok | https://tiktok.com/@minutefood_ Twitter | https://twitter.com/minutefood Instagram | https://instagram.com/minutefood_ Facebook | https://facebook.com/minutefood