 And you don't develop that adequately either by doing it on a high temperature. If you've ever taken onions and just thrown them on a really hot grill and grilled them so they char at the edges, they don't have that depth of flavor. It tastes like crunchy onions with charred bits. You have to cook them low and slow. If they do stick, just add a little water so that they can keep cooking until you get that color. One last thing we'll let you go is, someone taught me this a few years ago, just listen because the onions will tell you if they're cooking too fast.