It's because most people don't take 45+ minutes so they don't know the difference. In 10-20min you just have soft brown onions... but once you truly caramelize, you know it's totally different.
In my experience, even most restaurant don't go real hard into caramelization. It's usually a quarter to half of what they could do, probably still because it takes so long.
nommm-nommm|9 years ago
I would assume professional chefs (who are the contestants on these cooking shows I watch) would know better.
I swear, it feels like an onion conspiracy.
uremog|9 years ago