I've got a skilletful of onions on the stove to make french onion soup. My recipe recommends a slow, low-medium heat, four-hour caramelization process, covered. I'm an hour in, and there is a ton of liquid in the pan--probably a cup's worth. I noticed the liquid after about half an hour and pulled the lid off the pan. The liquid doesn't seem to be evaporating. Or rather, more liquid is sweating out of the onions than is evaporating off. I am concerned that they will just boil/steam in the liquid instead of getting brown. On the other hand, I don't want to burn them, which is what I usually do when I caramelize in >1 hour.
Can I/should I pour the liquid off?