Caramelizing coaxes a symphony of complex flavors out of vegetables such as onions, parsnips or butternut squash, revealing surprising depth. True caramelization takes time, but a little bit of patience results in a complete transformation. The reaction occurs when sugar molecules are heated enough to make them break apart, creating new flavor compounds. In the case of onions, slow cooking over low heat turns their sharp flavors into a multifaceted sweetness and deepens their color to a lacquered reddish-brown — a perfect savory-but-sweet topping for burgers or pizza.
Visit TheKitchn.com to learn more about the transformative power of caramelization or click the image below to view a short video.
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