legend_018
Head Chef
I made this typical pasta sauce made with a can of tomatoe puree, can of crushed tomatoes, 4 tablespoons of tomatoe paste, onions, red wine, water and other typical ingredients.
After some sausages were cooked and taking out of the pan, the onion was cut up and carmelized before adding anything else. I also put a tablespoon of sugar in it.
I love it, but my husband says wayyy too sweet. He also claims that you don't want to cut the onion and to just drop it in the sauce whole after everything is put together as it should be in there for flavor only.
Anyways, is carmalizing the onions not a good thing? Or did that ONE tablespoon of sugar make it so sweet?
After some sausages were cooked and taking out of the pan, the onion was cut up and carmelized before adding anything else. I also put a tablespoon of sugar in it.
I love it, but my husband says wayyy too sweet. He also claims that you don't want to cut the onion and to just drop it in the sauce whole after everything is put together as it should be in there for flavor only.
Anyways, is carmalizing the onions not a good thing? Or did that ONE tablespoon of sugar make it so sweet?