So, yes, those 5-minute onions. I take the point that commercial kitchens have industrial levels of fire, but too much heat just scorches them in my experience. I do routinely sweat onions under the lid, but in practice, proper caramelization takes low heat and patience. I asked a chef once and he told me they pre-cook onions that they can then brown in a ten or so minutes. Apparently if they cook them all the way they turn into unsalvageable onion sludge if stored. Budget at least 45 minutes if you brown, caramelized onions. I never use sugar, I start them hot, plenty of salt, sweat them for five minutes and then turn down, cook them low or slow with occasional stirring. If they start to catch, add a splash of water. I'm terrified of crispy onions though, the gap between brown and burnt is minute. An ill-timed blink will result in a pan of burnt, bitter onion ashes. I confess I buy crispy fried onions in the little pot (you can't have a proper biriyani without crispy onions).
Another lie of the Big Kitchen is risotto and the fact you have to keep adding liquid and stirring. You do not. Add the required amount of stock, mix it up, and leave it. There's is no difference. Big Kitchen want you at the hob so they can do, you know, conspiracy things while you are distracted.