caramelize

These ingredients don’t just sweeten—they caramelize, forming that coveted glossy, crackly crust.

Honestly, I barely gave a caramelized fig about wee Toby being held hostage.

The smell of caramelized onions, garlic and tomato sauce perfumes the air.

Samin Nosrat breaks down onion transformation in "Salt, Fat, Acid, Heat": “The longer you cook onions, the deeper their flavor will be. But you don’t need to caramelize every onion you cook.”

The sun-dried tomatoes caramelize, while the fresh cherries burst, rounding out the acidity with a backbone of umami.