Caramelized onions in 10 minutes

Add oil to the pan over high heat and let the pan reach 375 degrees Fahrenheit.

Slice a whole white onion as thinly as possible, set a 10 minute timer and drop it in.

Add a sprinkle of salt and cook seven minutes, stirring constantly so they do not overheat and burn.

Add some water for the last three minutes, still stirring, until they look jammy.

Tasted beside the 60 minute oven onions: soft with a hint of bite left, and predominantly Maillard aromas rather than caramelization, so less perceived sweetness -- about 80 to 90% as good.