A while back, I used to think the phrase "caramelized onions"

>>9249457
i once made "frizzeled onions" (fried julienned onions, first coated in equal parts flour and corn startch) and some mf had forgotten to label the powdered sugar. well i got the powdered sugar and cornstarch confused and ended up frying the onions with equal parts powdered sugar and flour. It turned out surprisingly delicious and Chef almost turned my mistake into a permanent thing on the menu. Onions are great sweet!

>>9249701
>Chef almost made it part of the menu

I don't believe you.

Onions are naturally sweet. Caramelizing them brings it out.

I've heard of people adding sugar to their onions to speed up caramelization but I've never done it.I guess if you did it would be more a of chutney.

you cN get a similar product by adding sugar to onion so yeah. it speeds the process up by 4 hours and makes someyhing passable on burgers

>>9249457
They'd taste like extra sweet caramelized onions. It's called caramelizing because when you cook them, the natural sugars in them turn into caramel which also gives them their color.

>>9250117
why does зн たkdsovlong

>>9249806
>>>/pol/

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>>9250123

>>9249457
I've seen chefs toss in sugar when carmalizing onions. They essentially are preparing sauted onions in caramel sauce.