Quote:
Originally Posted by Pringles CheezUms
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?
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Well at first glance this sounded easy. Cooked onions will sweeten up but not sure the carmelization is going to increase the sweetness level over and above what would be gained by poaching them in the liquid. I dont think much if any but I unfortunately managed to nap through physic 101. Carmelization would add a lot of good flavor which bound to give a nice boost to the flavor profile. The way a raw onion sweetens up a pot of stew..I would vote to skip the sugar dump..or save it for last in case it dont taste right. Most nice Eyetalian ladies dont use onions..but they do put a little red wine or sugar in the sauce (to cut the acid supposedly) now since wine is an acid not sure how it knows that trick..lol..but it works. Use garlic. Save the onions for meatloaf ...lol