I think the simple answer is that there is a disconnect between what caramelizing onions means for serious applications (i.e. french onion soup) and not-so-seri

I think the simple answer is that there is a disconnect between what caramelizing onions means for serious applications (i.e. french onion soup) and not-so-serious applications (your average philly cheesesteak or omelette). Just cook 'em down a bit on higher heat if your application is not so serious.