Carmelization:
To heat sugar until brown and a characteristic flavor develops; occurs at 3000 F.
Carne Adovada: ...
Browning foods may be desirable, as in carmelization, or undesirable, as in an apple turning brown after being cut. Foods turn brown through an enzymatic or a non-enzymatic process.
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Made From: Maillard reaction and carmelization of various carbohydrates
Description: Although caramel food coloring is made the same way caramel confection is made, the former tastes bitter and burnt.
Cooking with acidic vegetables (e.g., tomatoes, tomatillos, or lemons) will disrupt the carmelization process and the onion will never soften. It's best to add acidic vegetables or wine (for deglazing) after the onions are soft.
Onions when fried in butter over high heat causes them to turn brown and have a sweet toasted flavor. Carrots in a roasting pan turn golden with a roast chicken. This process and color change from raw to cooked is carmelization.
 See also: Temper, Vegetable, Olive, Olive oil, Fish
  
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