Could onions be browned, at all, in 10 minutes? I embarked on a quest to find out. Someone on Twitter had suggested things would go faster with sweet onions. This seemed a little like pepping up a bread pudding recipe by treating sliced pound cake as a kind of bread. But I bought a Tampico sweet onion, chopped half of it into tiny bits?only half, so as not to crowd the pan?and turned my biggest burner as high as it would go. Butter seemed a little risky at that temperature, so I went with olive oil, in a cheap, lightweight nonstick skillet. In five minutes, a few flecks of brown had appeared among the otherwise raw-looking onion bits. After eight minutes, some of the onion had begun to take on the scorched aspect of the unfortunate onions stuck to bagels. At the 10-minute mark, the brown flecks had turned black, in a mince that was a mix of brown and still-pale bits. The onion was done cooking?that is, it was beginning to be ruined?but it was not very well caramelized. At 11 minutes, I scraped an inedible mess out of the pan.?
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