My sauteed onions in stainless suck
I used to make incredible sauteed onions, letting them cook slowly over 1.5-2 hours, they were sweet, soft, delicious. I was using a crappy non adherent pan that I had carried over from ever but since switching to stainless steel, I can't seem to get sweet onions anywhere close. They are more stringy, they don't get nearly as soft, and there's almost a bitter flavor to them. I use olive oil an a bit of butter with a sprinkle of salt. I have never had to add additional brown sugar but now I am finding that if I don't do that towards the end with a bit of water, I just don't enjoy them at all. Any ideas as to what else I may need to change to get these to that same lovely texture and taste with these new "fancy" pans? All my other meals have certainly improved, but onions remain my Achilles