Comment by dexwiz

I don't think recipes lie, I think most people don't understand what caramelizing is versus softening. Caramelizing is great for onion focused recipes like French Onion Soup and creates a rich flavor profile. But for everyday recipes using Mirepoix-like flavor base, 10 minutes is enough to cook out the water, lessen the Sulfur flavors, and soften the onions. A stock concentrate can help boost the flavor profile without needing an hour. Softening is enough for most people, and recipes are starting to use that term over Caramelizing.