Yeah that works on my Viking stove with my competent pans, and is basically how I do it, but people with shitty stoves, i.e. the majority, have burners with hot spots and/or mismatched pan widths or even too thin pan bottoms. I suspect that's where the constant stirring/too short time business might originate.
I never realized how widespread this was until I brought dishes to group meals (as in Slow Food) and people complimented me for my caramelized onions.
I never realized how widespread this was until I brought dishes to group meals (as in Slow Food) and people complimented me for my caramelized onions.