That’s not a counterpoint, it introduces 3 additional techniques that reduce the time from 45 minutes to 20. None of these techniques are commonly called for in recipes that claim you can get carmelized onions in 5-10 minutes, nor do they get one to that promised land.
(And as an aside, his techniques do reduce the time required but result in a vastly inferior result imho. Probably fine for onion dip, but I’d never put those in an onion soup, a flatbread, or even on a burger - the texture is all wrong)
(And as an aside, his techniques do reduce the time required but result in a vastly inferior result imho. Probably fine for onion dip, but I’d never put those in an onion soup, a flatbread, or even on a burger - the texture is all wrong)