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)
I learned to caramelize from Mark Bittman who wrote for the NYT for years and he also said 30 min. 15 in a dry pan, then add a load of oil and go 15 more. One thing few recipes mention is that cook times vary based on cookware. Cast iron or carbon steel will do this job faster than nonstick.
Since you’ve been doing this a long time and you are not a professional, please record a video and put it up on YouTube, it would help out a lot of people.
You can watch Bittman making kasha varniskes here. He's not a stickler for timing which is the correct approach. He says, 20 minutes in a dry cast iron pot with a lid just to get them soft enough. Then lid off, add a bunch of fat and go until they look right.
