After looking at the recipes in question, I suspect that some of these writers are merely using the term Caramelized in a loose, informal (or, if you prefer, "technically-incorrect") sense.
When what they more-precisely meant is lightly softened, translucent - a state of onionhood used in no shortage of recipes as an intermediary step during the cooking process.
The writers are therefore perhaps guilty of casual syntax misuse, as opposed to deliberate or wilful mistruth.
When what they more-precisely meant is lightly softened, translucent - a state of onionhood used in no shortage of recipes as an intermediary step during the cooking process.
The writers are therefore perhaps guilty of casual syntax misuse, as opposed to deliberate or wilful mistruth.