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Ah, One Pot Pasta.... As loads of bloggers, authors and cooks - possibly inspired by Martha Stewart and her team - have confirmed: dumping the pasta, sauce ingredients and a carefully meassured amount of liquid in one pot or pan will give you a "pasta and sauce" dish in ten to fifteen minutes. And it works. Sort of. Your instinct matches my experience: ...


Carrots and onions have different cooking times, so no, you can't throw them together. What I would do is cut the carrots as small as the onions (just for aesthetic purposes), start stewing the carrots in a closed pot first and season them as you like, and when they're nearly done, add the onions and caramelise them normally while they're stewing together ...


You do not add fat to sugar when caramelizing it, you add it to the pan dry. Sugar has water suspended in it, and it comes out when heated. The caramel will transfer the heat to the onions just fine - anyone who's ever gotten splattered with hot caramel will attest to that.


Likely the bitterness has nothing to do with this particular combination of ingredients. Rather, the blending process can break down the structures of each of the ingredients far more thoroughly then chopping and allows bitter compounds to leach out and saturate the overall mixture. Garlic in particular can be bitter if it's been pulverized, but it gets ...

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