I wonder if the author remembered to have their pan searing hot before throwing the onions in? They should sizzle from the pan heat and the water from the onion touching your oiled pan.
The author says his onions were still raw after 5 minutes in the pan, so there is no way he's using a hot sauté pan or even a fry pan with adequate heated oil.
Cooking and baking is like following a lab, you can't miss a single step! We don't blame chemistry when we can't re-create the lab, we retrace our steps. Since the author is a sports blogger gone pseudo-entertainment politics, I think we can safely assume the pan was cold.
The author says his onions were still raw after 5 minutes in the pan, so there is no way he's using a hot sauté pan or even a fry pan with adequate heated oil.
Cooking and baking is like following a lab, you can't miss a single step! We don't blame chemistry when we can't re-create the lab, we retrace our steps. Since the author is a sports blogger gone pseudo-entertainment politics, I think we can safely assume the pan was cold.