How to caramelise onions? Often recipes ask for caramelised onions.  What are some good techniques for cooking them this way, as it seems to take a while, and often even if they are on a low heat they can brown a bit too much if they are not stirred continually.
Low and slow is the only way to go, I'm afraid. You can add some broth and simmer them down (as opposed to just cooking them in oil) but make sure you add little enough that it will all evaporate...Don't want to be pouring off flavor.