This recipe showcases a quick way to caramelize onion! A culinary staple that enhances everything from steaks to burgers, mashed potatoes, fish, and even mozzarella salads, caramelized onions add a deep, sweet, and savory note to many dishes. This quick recipe will show you on how to achieve perfectly caramelized onions in only a few minutes. Let me know what you think in the comments below!
RECIPE LINK: https://chefjeanpierre.com/recipes/side-dishes/making-caramelized-onions/
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34 Comments
So, Chef I have a question. Could Caramelized Onyo be used INSTEAD of sugar to make BBQ Sauce? Like, if one was to cook the Onyo down enough and then mince up that Onyo down enough to be near liquid, could that be USED as a Substitute for Sugar in a BBQ Recipe?
I always appreciate when cooking channels explain why certain ingredients are added, and how to adjust the balance of flavours for yourself. Cooking isn't just following a recipe, it's learning how to taste in the go and adjust things
Always a favorite – I use them a lot. – Thanks Chef – Cheers!
"God bless America" – but still nice to see that you are using "Woll"-Pans – german engineering is – and always was – the best…
What better way to switch off and forget all the bs in the world. …Watching this gem cook onion.
Is it a coincidence that there are 365 days in a year, and 365 degrees seems to be the perfect temperature to cook most things?
It's "Oignon" it's French.
He's onyo mad I tell ya. I would like more about the red onyo. Most people don't understand the miracle of Quercetin and the addition of Quercetin as an ionophore. (didn't we witbess the totally innecessary deaths of huge numbers of people over the recent years? My arm was not punctured due to the miracle of Quercetin and a vital mineral) Eat lots of red onyo and boost quercetin by other methods also. God's gift to health.
I wish he was my grandfather! I love this man to death! Much respect from Romania 🇷🇴 sir 🥂
Come for the "Onyo" meme.
Stay for the genuinely joyful, whimsical host.
love you chef!
I love it gonna try with some spare Onyo I have today!
I didn’t know Kosher pepper was a thing 😂
Butter starts to burn at temperatures above 300°F / 150°C, and when using clarified butter it's at about 480°F / 250°C, and it's actually able to reach higher temperatures than sunflower oil or peanut oil as these starts to burn at 435°F / 225°C.
So just use delicious clarified butter.
Another great video for us mortals in the kitchen, Chef makes me think I can do this and so I will try it! (then freeze it for 17 years 🤣)
Thank you Chef Jean-Pierre ❤
Chef has blessed us with the king of videos: An ONYO video! 😆
You really are such an excellent teacher. TY.
Why 17 years not 20 or 100 ?)
Great guy but jesus that French accent is horrendous sounding.
I just googled "Islamic vinegar" before I realized he said "balsamic"
I will try this for the soup, however, I use um IDK method of dehydrating onions at super low heat until they turn golden by slow rehydration and dehydration cycles. When I try to brown them in oil or out of it they taste too strong, and polarizing in the same way one may find browned butter.
That moment at 08:10 where he realizes he’s been talking a bit much and CRAP IT’S ABOUT TO BURN
Hi Chef!! I used your method and the onions turned out amazing!!!. I have been following you for some time now and have tried many of your recipes. For any of the new viewers out their, chef Jean-Pierre is "Truly Amazing!!!"
Love it, "no one's measuring."
Okay chef you won me back with this one. I love you cooking and using adjectives rather than measurements. "How much Balsamic? I don't know." That's exactly it. You just put the amount in that it takes to make it what you desire it to be…… and if you mess it up, who knows…. try and think of a way that your mess-up can be something new and different. Good job. Keep up the adjectives and less of the measurements.
Jean Pierer cheff❌ Jean Pierre Polnaref✅
Chef, could you dissolve the sugar in the vinegar to taste first?
Damn chef jean pierre if you work on my kitchen and you'll cut an onion like that you'll be in the streets in a matter of hours my g
the best culinary art teacher on youtube
Not enough onyo in the video for my liking.
i use honey instead of sugar
high quality olive oil burns too especialy with garlic , butter is ok just add onions sooner
I love your videos chef; you're the best. Following your recipes, I'm now making wonderful, tasty food. I never knew it could this easy. Thank you for all you have taught me.
I find that using Mirin works well for the Gastrique part without adding a lot of acidity or sweet flavor and balances the onions out nicely.