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Why does an onion always turn brown when you fry it?

james_pain
in Chemistry

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What's the science/reasoning behind this phenomena?

 

I think it is a bit it like witchcraft...as I don't understand why it happens...

 

Anyone here have any ideas from the perspective of someone with a science/chemistry background?

Caramelization is the cooking term, pyrolysis is the chemistry term

 

https://commonsensescience.wordpress.com/2011/11/07/cooking-with-chemistry-what-is-caramelization/

 

When caramelizing onions, pyrolysis is responsible for breaking down sugars using heat, meaning that the high heat applied to the onions during cooking causes the sugars present to break down into smaller units.

 

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