When are you going to finish cooking the onions? 

When doing caramelised onions I have two methods.  Both are very similar.

In a frying pan on med-low I put a little water (a couple of tablespoons I guess) and get that hot.  Throw in the onions and start to soften. Let the pan dry and keep turning the onions.  Occasionally add a splash of water to keep steaming them.

For a sweeter finish I throw in finely chopped rosemary and a couple of good slashes of balsamic vinegar.

For a more umami finish a couple of good splashed of Worcestershire sauce.

Cook it down and if needed again splash with water.

With about five minutes to go I turn up the heat and deglaze the pan with water and when the water has boiled off they are ready.

For the umami one, if it's just for me, I also add finely chopped fresh chilli with the onion at the start.