1) How did I cut my onions?
2) What temp did I start the frying pan?
3) How did I apply the oil?
4) How did I know the oil was hot enough to caramelize the onions?
5) How do you know when you should turn down the heat?
6) What temp was the oven set at?
7) How often should you stir the onions, after letting them sit for how long?
8) What did they look like when they were done?