: What level of heat is best when caramelizing? When you caramelize onions, carrots or mushrooms - what is the best heat level for the fire? Or rather - what should be the temperature of the oil where you can caramelize the

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In my personal experience, "caramelizing" and "quickly" are not things that get along well. I happen to have done a small batch of caramelized onions last night. It took two hours, which is faster than some larger batches I have done, but not anything I'd call "quick" - quick leads to burnt onions, not caramelized ones, in my experience. So - low heat, and forget "quickly."