ArsenalASMRboratcaramel onionCaramelisedcaramelised onioncaramelised onionscaramelize onionscaramelized onioncaramelized onionscaramelizing onionschefCuisineDiningfallowfallow londonFallow RestaurantfoodFranceFrenchfrench cuisineFrench dininghow to caramelize onionshow to make caramelised onionshow to make caramelized onionsmarco pierre whiteonionsRecipeSean StricklandShortssidemenStarfieldufcVideoVlogYouTube
45 Comments
Incomplete advice. Useless
If you nut brown. Doctor time
"Most" onions have an outside layer.
Most 😂
❤
Put a heaping pile of sliced onions in a low crockpot with a little oil and salt on a lazy weekend. Stir once every hour or so until you have a vat of caramelized onions. Freeze what you don't need for the week.
There's absolutely no need for your French Douche paper thing.
These are not the same ones I grew up with bro.
For inventing the language the English sure suck at speaking it
Way to over complicate something very elementary….
At this point, tf is a knob of butter
I like to swap butter for smoked bacon fat. 🙂
If you don't know what to do with the onions, here are a few ideas:
– On top of your sunny side up eggs, which are resting on top of toasted thick-cut loaf slices.
– Along with fried chicken livers stuffed in a sandwich baguette.
– On top of your Batchelors noodle 😂😂
Never seen that either! ❤🎉😍🤩
Everyone asking, "why salt at the end , not the beginning", salt at the beginning will draw out too much moisture too early. You are cooking the onions for a long time to bring out the natural sugars for caramelisation, the carouche and small amount of residual moisture will keep the onoins from Burning before theyve released all their sugars. then , once you remove the cartouche , you are cooking off any remaining moisture.
Fuck the Chartouche
How many taps would be registered if I keep tapping the dislike button?
we deglaze with Guinness 🙂 🍻
Butar
I like to use a variety of onions, red, yellow, white, and sweet. It gives a great depth of flavor. If you want to do the extra work you could do shallots and even leek whites, but that's a little too much work for me.
I’ve never heard of this cartouche method 😂 Pinterest be lying to me
Yep. That's caramelized butter.
The cartouche and vinegar are both practically pointless
I'm so grateful that you went over the details. If not I would assume it was as stupid as this video I just watched
I feel like this is a bit overcomplicated. I usually just cook it in some beef fat for like 1-2 hours on low-medium heat.
How to caramelize onions?
Cook them.
What chefs knives do you use?
Where’s the sugar?
With that amount of butter everything tastes good
Where is the Caramel?
Why at the end?
Lid ?? 😛
that "film on the outside" is not just on the outside…it is in-between every layer of the onion so the idea of removing it for some reason makes no sense
Where's the rest of the onions?
If I'm making caramelized onions I'm making 3 or 4 pounds of onions… 😂
ridiculous overkill… you can caramelize onions with tap water. they make their own oil.
Humans are going to evolve and a new organ is going to form being able to handle all this butter!
wenn sie zwei Küchentücher am Stück über den Kochtopf spannen , können sie sich viel Schauspielerei ersparen .
I dont take the first layer off, I just keep there while I caramelize the onions.
lol… just salt butter onion and time. stop cheating. vinegar??? the entire point was to what? enhance sweetness, why add vinegar? white? maybe use white wine vinegar or balsamic.
cook some onions in a mix of oil and butter in a sauce pan until they look good to you, golden or even partly grilled. dont salt unless your dish this is going into has enough in it anyways (or use salted butter)
Cartouche…..no reason for this recipe
Is it not easier to place pan on the paper, draw around it and cut ?
It’s great to see successful chefs with Down syndrome
I’m really happy for this young man he should be proud
Small amount then finish with a MASSIVE PINCH of salt
Really important…the “th” at the beginning there. 😂
fyi for a more stringy texture you cut the sclices onion from root to the head, for a more jam texture you should cut the onion around the waist.