Bread-Bakers v006.n086.7

Jenka wrote:
>I did not know what it meant that they [onions] would caramelize, (help
>accepted
>here).

Hi, Jenka: You know when you saute (or roast) onions a long time and they
eventually turn a nice brown and are very soft and instead of being sharp
tasting they have become sweet? THAT's caramelized!  I think of it as when
the starches turn to sugar, and this is so for any vegetable you are
cooking.

Best-Debbie Bier
Concord, MA