If you’ve ever tried our Roast Beef Sandwich, Turkey Bacon Panini, or Southwest Chicken Melt, you’ve experienced the sweet, buttery, and slightly nutty flavor of caramelized onions. You may have wondered how we turned a harsh, crunchy, peppery, tear-provoking raw onion into something so soft, sweet, and rich? The answer is science. When the onion heats up in the sauté pan, its natural sugars break down into single sugar molecules, turning the onions brown and sweetening the flavor. The trick is patience. Onions need to be sautéed for at least 30 minutes, until they are deep brown throughout, to achieve that sweet caramelized flavor.