I've been thinking about what it means to brown an onion. Using Marcella's writings I describe onions becoming golden and then light brown (and presumably after this dark brown and then burnt). I think there is an expectation that it takes about 5 minutes for a onion to become golden and starting to brown from a cold start using a medium high heat (for example, in a risotto). But I'm reading someone else (not in the Italian space) and they say cook the onion until "light brown". Immediately I think of that post golden phase, but I wonder if they really mean lightly golden. Is anyone aware of whether the language used to describe a phase of cooking an onion is consistent among cooks?