What happens to carbohydrates in cooking? I've assumed, based on my limited reading, that they go thru most cooking processes unchanged. But what about caramelization? You sauté onions (or garlic, or shallots) until they're nice and brown and the sugars are carmelized. Does your body react to those polymerized sugars in the same way as other carbs?

I think as far as anyone knows there's nothing different about them. They're more concentrated because a lot of water is lost during the cooking process, but it isn't like carbs are created out of thin air. It IS yummy though.

What does carmelize mean and how do you carmelize vegetables?

Soul, just saute them in oil/butter until they begin to brown. It's the browning that is the caramelizing. The natural sugar in them is beginning to "burn", which gives off a different "caramel" sweet flavor than if you don't brown them.