Pro tip: cut onion cook time in half by adding water at the start and boil it out. After that, high heat and constant movement can have it done in about 20-30 minutes

Nobody here is mentioning the real hack, which is using a pressure cooker

Last time I tried to caramelize onions, it took 4 hours. Someone tell me what’s wrong with me.

we have moved from olive oil to onions

I mean, especially if he’s using a glass top electric on low instead of induction or gas (kinda assume so, since some of the benefit of cast iron is turning the weaknesses of coils into strengths) and cooking on low, yeah.

That’s a good amount of onions too. Without the ability to really slosh em around in the pot like the classico style, you’d have to cook em on low to not be throwing onion curlzMT all over the place when u stir.