Does caramelizing an onion increase its non-dietary fiber carbohydrates? I'm on a low-carb diet and would like to know if caramelizing an onion increases its carbohydrate content.  I'm primarily interested in "net carbs," so dietary fiber that's converted to sugar would qualify as increasing the carbohydrate content as far as I'm concerned.
Since dietary fiber is made mostly of cellulose that isn't broken down during cooking I don't think it should be an issue.  The browning that occurs is from the proteins and sugars already in the onion.

http://en.wikipedia.org/wiki/Nutrition#Fiber