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Vegetables soften when heated by the cook. They don’t contain protein so you can boil them furiously if you want to. Frying is hotter than boiling and so when you fry vegetables you will see the sugar in them caramelize. Fried onions will, with a little heat, lose their capacity for making your eyes water, then they will soften and after that go a golden colour, then brown. Now they have taken on quite a different flavour. The cook sometimes uses this caramelization of onions etc. to add flavour and/or colour to a stew.