The pole-to-pole, longitudinal slices, take longer to break down than slices or rings cut parallel to the equator. This is advantageous in caramelizing because it allows deep browning of slices that remain intact. Latitudinal slicing, like stewing the onions or using a deep pot, encourages the onions to be mushy by the time they are truly caramelized. ATK/CI has covered this, but I learned through experience.
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