I disagree with the author's assessment. I think it depends on how caramelized you want your onions, but there's a quick way to cook them.
I cook mine in a stainless steel pan without oil. The sugars will start to caramelize in the bottom of the pan. At a point I add a small amount of water to the pan (less than a tablespoon) and then cover with a lid. If it's a 10" frying pan, I use a 4" lid. The steam cooks the onions quickly and the cooked onions absorb the browned sugars from the bottom of the pan.
People really make cooking a lot more difficult than it needs to be. If it tastes good and your technique works, who cares?
I cook mine in a stainless steel pan without oil. The sugars will start to caramelize in the bottom of the pan. At a point I add a small amount of water to the pan (less than a tablespoon) and then cover with a lid. If it's a 10" frying pan, I use a 4" lid. The steam cooks the onions quickly and the cooked onions absorb the browned sugars from the bottom of the pan.
People really make cooking a lot more difficult than it needs to be. If it tastes good and your technique works, who cares?