On May 28, 11:16*pm, Janet Bostwick > wrote:
> On Tue, 28 May 2013 21:31:08 -0500, Pringles CheezUms
>
> > wrote:
> >I've got a pretty decent spaghetti sauce that I'm on project to turn
> >into fantastic spaghetti sauce.
> >It has one raw onion and a tbs of brown sugar.
> >What effect will carmelizing the onion add? Would that be sweet enuf to
> >allow me to leave out the brown sugar?
>
> My personal feeling is that you don't really want to caramelize the
> onion. *(or use brown sugar) That would be a wrong flavor for me. *I
> would sweat the onion before adding any other ingredients. *Sweating
> an onion takes away the harsh flavors and sweetens it somewhat. *Often
> you will see a recipe for spaghetti sauce that calls for a
> teaspoon/tablespoon of white sugar or others will call for some finely
> minced carrot. *The goal is to take away the nasty sharp edge from
> poor and sour tomatoes. *I would look for some really good tomatoes
> and try sweating the onion,.
> Just my opinion.
> Janet US

I completely agree. However, I do add a pinch of sugar, the tiniest
amount. I feel (maybe eroniously) it stimulates the taste buds
without changing the flavor.

http://www.richardfisher.com