I've lost it. I've lost my onion mojo. I used to knock out whole batches but these days for the life of me I can't do it. They turn out crispy and tough and definitely not brown and sweet.
I slice an onion lengthwise and then put it in a saute pan with olive oil on high heat for a couple of minutes. Then I add a pinch of salt and sugar and reduce the heat to low. I figure that should give me that deep brown amber color but it's not working out. I don't know what I'm doing wrong. It's basically a matter of principle now; I spent my entire weekend trying to get it right, but no luck.
Any advice? Thanks.