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Caramelizing

The sugar in onion or fruit slowly turns deep brown and sweet.

What to do

1. Start over medium heat with a little fat and a pinch of salt.
2. Let the water cook off. Stir once the bottom starts to colour.
3. It is done when the colour is amber and the raw onion bite is gone.

A common slip. High heat gives black edges and a raw middle. That is scorching, not caramel.