They don’t need to be stirred constantly. Once they start releasing moisture you can set them and forget them.

I like to start with high heat and a little oil to bring them up to temp quickly, at this point you have to be careful not to let them burn and stir constantly. Once everything comes up to temp and the onions start to soften and release water you can bring the temp down to low. Stir a few more times while you wait for temps to regulate and then leave them and forget about them.

They’ll simmer in their own juices and start to brown naturally over time. And be delicious and sweet.

At this point you can modify the flavor if you want, adding balsamic vinegar is very popular, then even out the acidity with brown sugar. Caramelized red onions and curry paste is also popular. You can get creative or look for inspiration on the internet.