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FYI, your chapters list is kinda messed up - two bowls + microwaving have been combined into a single line. 01:37 The Two Bowl Method04:08 Microwaving Garlic To Peel It 05:28 Peeling Garlic With Boiling Water

This guy is funny. Kinda what go thru my mind. 😂

i love the yt algorithm

cut onions near open flame on cooker. it shields eyes.

Lazy chef tip. Do the initial reduction in the oven, after the onions pieces are separated in the pot you can maintain a lot of evaporation while applying heat from all sides, still stirring 5/10/15 minutes at a time depending on how high your oven is set

Can I use mustard oil?

Food processor with slicer attachment would have been better way

First video I’ve seen from this channel. Literally subbed in 8 seconds. Feeling pretty confident tbh.

I've been using this mince/freeze method method for years. Since we grow our own garlic, we usually have between 60 and 80 bulbs with which to deal. Usually we let them air-dry whole for a day or so, then begin to process (as much of it as we can manage on a given day). Yes, you have a few sticky, smelly days, but when it's done, it's done for the year. That's the way life is when you can keep a garden. My food processor is large enough that I can mince quite a bit at a time; some years there has been enough water that it comes out almost creamy, sometimes it's bit chunkier, but always good. Personally, I never add any liquid to it, as it seems to alter the flavor, but you do you. It's then packed into freezer containers, as I trust myself to spoon out a tablespoon or so. It keeps seemingly forever in the freezer, and when a container runs out in the refrigerator, there's another one to take its place, which also seems to last and last. Our garlic is widely prized among our cooking friends, so I'm lucky when I can give it for gifts. My new air cooker has a "dehydrate" preset, so I'm going to experiment next year with making garlic powder, which is sometimes more desirable. Thanks for the vids, I'm a fairly new subscriber, and loving the content! I should have mentioned, but forgot, that i have zero experience with store-bought garlic; it might work with that.

i use this exact method to make the best onion soup ever, i just don't use a blender and add a good beef stock at the end. But i t takes time to get the brown onion jam and you cannot speed it up by going to a higher temp, if you get any burned onion it will ruin it.

lol sugar to onions. Onions get sweet while caramelized itself. Get bigger pot. Never got idea to make onion concentrate. Just chopped it fine and dump in freezer.

I just finished making my first batch! Wow, is my arm tired, amd my wrist sore! My immersion blender isn’t very good, so it’s a little stringy, but tastes great! Can’t wait to try it, don’t know where to start! You have a new subscriber!

The limit does not exist

Your channel has been a fantastic find! The last time I caramelized a big batch of onions, I ended up dehydrating it, then used a spice grinder to make caramelized onion powder. Next time I'll definitely try blending before dehydrating. I think I'll have to pass on the oil and sugar to store in my pantry.

Man, I love the idea of this, but doing this inside, in my apartment, the place would smell for months. I might have to try this next summer on the patio with an induction cooker though.

Every Sunday I make a big batch of caramelized Vidalias, and they're the only onion that doesn't make me cry when cutting them up. Just found your channel, subbed & liked!

Get a mandoline bro

Awesome!

This becomes 12 hour onions when you double the onions and add kids and work into the recipe

Put your onions in the fridge the night before to reduce tears

So I do the same thing but in a slow cooker. Also I use souper cubes to measure them into 0.5 cup ice cubes. 0.5 cup of browned onions is about 1 onion.

Pka?

There isnt too much peanut butter. Thats not a thing

Why does this guy sound exactly like hugbees?

0:46 Those are yellow onions, not white.

Looks incredible! Thank you. Love the idea of onion Mayo. Have you ever used the technique of starting off by steam cooking the onions with the lid on and a tad of water added to release the onion liquid faster, especially with such a full pot? Then when they are about half way reduced, remove the lid and proceed with your method. I’d probably add the brown sugar at this halfway mark. There is likely a reason you do it the way you’ve shown and it likely results in the absolutely perfect onion paste you’ve made. I’m an impatient cook and very experienced in haste makes waste so I’m hoping you’ll have an immediate answer so I won’t try the experiment. Thank you.

I swear I was just thinking about making something like this and then *poof*, this video. *way more than two tbls of oil you poured into those onions 🧅 😅

Not very healthy.

Wow your channel is severely underrated. 6 comments? unreal. This was a super fun watch, and the result looks amazing!

I also do this every now and then. My favorite use case is stuffing any meat with this+cheese.

I dunno your credentials(if you have any to begin with), but this video is an awesome showcase of someone who has learned how to make things taste good, without any of the frills typically associated. No science babble, or crazy algorithm pleasing tricks, fake energeticness, just good fundamental cookery. A few tiny tips to make this fuck even harder: A little bit of soy sauce, and/or fish sauce in place of some of the salt, will add a huge punch of flavor without complicating anything.

Pretty nice advice for pealing!

Prety confident that these Onions taste incredible

If you do this often enough you should grab a pair of swim goggles. Youll look silly while cutting them, but you won't have any of the eye effects of the onions 👍.

Arent those yellow onions?

I've done similar, and I call it "onion jam." Used 2 maybe 3 medium onions and then turned that into "the best onion soup I've ever had." I don't own an inversion blender but I also don't recall ever experiencing bits of onions after doing the initial dicing/mincing. Flavored with salt, black pepper, garlic powder, extra onion powder, and paprika. Also baking soda, but I don't feel like it had any real effect to taste or browning.

I'm sure you've heard it a million times by now, but I found your channel from the onion video. Very straight-to-the-point and high quality work, sir! Thank you for putting your videos out there. You even taught me something here about the enzymes interacting in the garlic! Never would've thought to let it sit after crushing it.

Important note: cut onions without breathing through your nose. That's all you need to do to stop your eyes burning like the devil himself farted in your face after eating nothing but Raw Onion for 38 days straight

It looks great! You should try Brazilian feijoada, it is with black beans but similar process