[gtyras2mrs]

When recipes say "caramelize/cook/brown/soften onions for 5 min", what they almost always mean is soften onions until they're a bit brown not caramelize.

The brown bits are the result of the Maillard reaction not proper caramelization which takes time for the sugars to break down, but what you have isn't "caramelized onions" what you have is softened onions that are a bit brown.

https://www.thespruceeats.com/how-to-brown-onions-913397

> The problem with using the term "caramelized" for browned onions is more than just inaccuracy. What causes confusion is that the term is used for two very different methods and results. The first method, which involves very slow cooking, results in onions whose cells have broken down so far that they almost form a paste. They brown slowly and evenly, almost from the inside out.

> The second method cooks the onions more quickly over higher heat so that they brown before they have a chance to break down. You end up with browned onions that retain their shape and some texture. They also retain much more of their volume.