I want to make soup, a random soup.  suppose that I want to to give it a deep taste, like a caramelized onion taste.  because I only need the taste, I don't care about texture. can I get the equivalent of caramelized onion fast? like, 15 minute fast?  I read somewhere that I can brown onion fast if I fry it first without oil,salt or anything, destroying interior speed up the process of carammelizing and browning.  or is giving the soup a storebought caramel bar able to give equivalent deep taste?  or caramelized carrots, garlics?  I only need the caramelized taste, because the main flavour will be from spice and herbs. the question is this: what are the fast ways (under 16minutes) to give a soup a deep,caramelized taste? 
Everything you need to know about rapidly caramelizing onions: http://www.seriouseats.com/2011/01/the-food-lab-real-french-onion-dip-homemade-super-bowl-recipe.html  In summary, the suggested method involves heating the onions in the skillet with melted sugar, butter, baking soda and salt on a medium heat for six to eight minutes and then deglazing with water.  This method takes between 18-26 minutes. 