Why do recipe writers lie and lie and lie about how long it takes to caramelize onions?

"Browning onions is a matter of patience. My own patience ran out earlier this year while leafing through the New York Times food section. There, in the newspaper of record, was a recipe for savory scones with onions, currants, and caraway. Though I wasn't particularly interested in making savory scones, one passage caught my eye: "Add the onions to the skillet and increase the heat to medium-high. Cook until they begin to turn dark brown and somewhat soft, about 5 minutes. Add the oil and a pinch of the fine sea salt; continue cooking until the onions are soft and caramelized, about 5 minutes longer." Soft, dark brown onions in five minutes. That is a lie. Fully caramelized onions in five minutes more. Also a lie."
 By Tom Scocca / Slate / continue reading