[wangarific]

It's because most people don't take 45+ minutes so they don't know the difference. In 10-20min you just have soft brown onions... but once you truly caramelize, you know it's totally different.

[nommm-nommm]

But hasn't anyone eaten caramelized onions in a restaurant before? Or even seen a picture?

I would assume professional chefs (who are the contestants on these cooking shows I watch) would know better.

I swear, it feels like an onion conspiracy.

[uremog]

In my experience, even most restaurant don't go real hard into caramelization. It's usually a quarter to half of what they could do, probably still because it takes so long.

[nommm-nommm]

I wouldn't have a problem with restaurants (or anyone) serving sweated onions, as they are actually yummy... Just not selling them as caramelized.

Call them what they are...

(To be honest, for many applications, I would slightly prefer sweated onions over caramelized onions.... I'd just like to know what I'm getting...)

... Unless there was an onion conspiracy...