Got a questrion here about onions. I have looked around quite a bit for anything on it, and haven't seen a thing.

I love onions, sautee'd in butter. I hate onions raw. One of my favorite induction side dishes has been some sautee'd onions and mushrooms in real butter (OMG so sinfully delicious!) sometimes topped with a few ounces of mozarella or sharp cheddar cheese. *drool*

Now here is my question. In cooking some foods, you can actually convert the content, ie" corn becomes popcorn because you heat the starch inside the kernel and convert it to a different form.

Is it the same with onions? I had been of the longstanding belief when you cook onions in butter, you are converting the onion starch to sugar, and thats why it becomes sweet. This is called carmelization. Does this actually convert the starch to sugar and change the dietary content? If this is true, is there a cooking time, or something to be watchful of?

Help!

~Fantasia