When I chop onions in a food processor, they will not brown in a pan. They cook, but won't turn brown. WHY?

I advised of that is has something to do with the Maillard reaction, but I'd like to know if there is a way around it... I have to chop 10 pounds of onions every day - and a speedier way to do it would be piece-goods e freight.
Thanks
thank

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