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Davy Devaux method: 1. Chop onions; 2. put into tray; 3. put into cooking pot. My method: 1. Chop onions; 2. put into cooking pot. Also, according to another video about onion marmelade, no need for oil. Plenty of liquid in the onions.
You want to stir the onions frequent enough so they don’t burn? If your heat is higher you’ll have to stir them more frequently. If your heat is low, you’ll have to stir them less frequently. Either way, you should be using a lowish medium heat for this but what I’m saying above is it depends on your cooking stove, so best for you yo judge the rate of stirring as your cooking. Please consider taking a second to share this video or my sushi channel. It helps me a lot. Thank you very much Annabelle
The issue there is in sousvide there is no water evaporation. But you could cook the onions in sousvide (or in a pot with a lid) for couple hours without paying any attention to them. Then drain the water (keep it, wonderful for broths) and caramelize them on a pan.
If they have time to caramelize onions, they can do it. Just add broth (even canned or commercial broth is okay - you don't have to make your own stock for everything) and "garnishes", and tell your friends you've turned into a French chef :-_
@@purplealice agreed. I love onion soup, but prefer to make it myself. Because it takes time to do the onions properly, I make a huge pot and then share with my mum and freeze the rest. In fact, it's nearly autumn, I need to go out and buy a variety of onions and do this. I also hear you on the stock. I've found this great concentrated beef stock in cubes I love! Maggi brand. I'm addicted. It works great in onion soup! And much cheaper too.
Well, you can be doing other things while your soup cooks. Like watching UA-cam, or baking bread to go with the soup, or practicing your T'ai Chi, or phoning someone you haven't talked to in a long time :-)
@@purplealice ofcourse. I love reading a good book and having a pot of soup bubbling away on the stove. But gas is expensive, so I tend to make large batches for my freezer when doing something like that.
Thank you for this video. One of my locals (which has since shut down due to the rampant gentrification of my corner of Brooklyn) used to feature a burger with “caramelized” onions. At best, you’d get some slightly browned sautéed onions among the limp, pale pieces. On another note, watching you slice onions with more precision than I’ll ever be able to achieve without a mandoline, while you offered the disclaimer that they didn’t need to be cut precisely given the cooking time, reminded me of just how terrible my knife skills are. Thanks for keeping me humble.
Being this Chanel is called “How to Make Sushi”, I watched to see how you might be incorporating caramelized onion into sushi. Insert “sigh” emoji here…
honest question, why do you have like 10 knives that have the exact same function? 3 good knives is much better than 15 decent. Id get it if one was for bones, a lanky one for salmon, one with holes for fish and cheese. But you seem to have 10 European style chefs knives and a few japanese. They all do the same thing.
@@MakeSushi1 I am going to do the 4-step (once I get a new freezer!) but I am going to persevere and go to the 4hr stage (cook in ghee tho) to put on top of my biryani to make it taste like my late MIL's. Thanks for your super, informative vids over the years....you've taught me so much X❤️
So the reason you cook it for 4 hours is because you use a massive amount of leak. A pan full only takes 1-1.5h. I always season from the start to save time cause it draws out moisture. I use a mixture of msg and sodium chloride cause msg has less sodium so i can use more without it being unhealthy for me.
I did this ones and made onion soup with then, and my sister said it tasted like KFC gray, I don;t know if i should be happy or mad with that comment lol but I do like KFC
When I cook my european goulash, it's the same amount of onions as beef (in weight). When cooked down to stage 4, the onions are just a sauce. No chunks of onion, anymore. Don't forget to add heaps of paprika. Any fat or oil on the surface of your goulash should be red-ish. But in this one: you fry the beef in batches, to get roast aroma. Then you add the onions , to get the goodness from the bottom of the pot straight into your onions. Then put the beef back in. Most times, the onions give away so much moisture (closed lid) that you even don't have to add any water.
You could sous vide them instead, that way you don't have to worry about burning the onions, you also don't have to stand there for 4 hours. You can also store them once you let them come to room temp. SOUS VIDE FTW
Aside from the air bubble issue, how would you get the moisture away from the onions? I think you would end up with something like a really thin puree.
i think sous-vide won't get it hot enough. I never had any problems with sticking them to the bottom. Just set the flame to the very low and close the lid. I occasionally stir them. every 30 min or so but that's it. no need to constantly stir them for 4 hrs..
You can achieve the same in 15 minute if you let the onion get stick to the bottom of the pot putting the temperature higher and the dripping a bit of water to unstick the burned caramel
I don't think so, there is a fine line between caramelized and burnt, when a product is burnt it will have a slightly bitter taste even if you only slightly burn it. I suggest make both the 15 min and 4 hour one and compare them there will be a difference in the result.
subscribe to the MakeSushi email list be the first to view new videos get notified of new videos before they are public! subscribe here: www.makesushi.com/subscribe/ I will only email you about new videos.
That caramalised onionbutter, is an amazing idea, thanks for that !
So fabulous! Thank you it is a must try😍 Greetings from Croatia
If I had to cut this amount of onions, my tears would wash you away from this world. 😂
Davy Devaux method: 1. Chop onions; 2. put into tray; 3. put into cooking pot.
My method: 1. Chop onions; 2. put into cooking pot.
Also, according to another video about onion marmelade, no need for oil. Plenty of liquid in the onions.
Making this tomorrow.
Great videos! I could watch your channel for hours!
Please do a video on how to make the caramelized onion butter!!
done, here you go: ua-cam.com/video/OKsFIFJMxvo/v-deo.html
well its a mix of baked garlic, black garlic and caramelized onion.
Yeeesss thank you!!! Love this idea!!
O' yeah, delicious! Thx! :)
Bon appetit @4FunRC, if you could please share this video.
Interesting!
I'm glad you found it interesting :)
How frequently do u stir
You want to stir the onions frequent enough so they don’t burn? If your heat is higher you’ll have to stir them more frequently. If your heat is low, you’ll have to stir them less frequently.
Either way, you should be using a lowish medium heat for this but what I’m saying above is it depends on your cooking stove, so best for you yo judge the rate of stirring as your cooking.
Please consider taking a second to share this video or my sushi channel. It helps me a lot. Thank you very much Annabelle
Now I wanna know what happens after 5 hours or longer
Have you tried soups vide to do this? I have never done it but I bet it can be done and way less labor intensive.
The issue there is in sousvide there is no water evaporation.
But you could cook the onions in sousvide (or in a pot with a lid) for couple hours without paying any attention to them.
Then drain the water (keep it, wonderful for broths) and caramelize them on a pan.
Slow cooker.
4 hours... Is there a way to accelerate the process ?
Turn the heat up, but that requires more attention and stirring to make sure the bottom doesn’t burn
@@MakeSushi1 thank you
Nr 4 is basically onion jam. 🖤
The onion butter is genius!!!
3-hour caramelized onion hummus. Easiest thing in the world, incredibly good.
Thanks for the positivity @Euan
This is the first step of making French onion soup. For onion soup, you add beef broth, toasted French bread, and cheese.
Yes!!! Most people don't take enough time to make French Onion Soup.
If they have time to caramelize onions, they can do it. Just add broth (even canned or commercial broth is okay - you don't have to make your own stock for everything) and "garnishes", and tell your friends you've turned into a French chef :-_
@@purplealice agreed. I love onion soup, but prefer to make it myself. Because it takes time to do the onions properly, I make a huge pot and then share with my mum and freeze the rest. In fact, it's nearly autumn, I need to go out and buy a variety of onions and do this.
I also hear you on the stock. I've found this great concentrated beef stock in cubes I love! Maggi brand. I'm addicted. It works great in onion soup! And much cheaper too.
Well, you can be doing other things while your soup cooks. Like watching UA-cam, or baking bread to go with the soup, or practicing your T'ai Chi, or phoning someone you haven't talked to in a long time :-)
@@purplealice ofcourse. I love reading a good book and having a pot of soup bubbling away on the stove. But gas is expensive, so I tend to make large batches for my freezer when doing something like that.
I do 10 lbs at a time. Takes more than 4 hours, more like 8.lasts in the fridge for a couple of months, not days. Months.
That's amazing, how do you store them?
1 hour: 4% Caramelization
2 hours: 19% Caramelization
3 hours: 76% Caramelization
4 hours: 97% Caramelization
Thank you for this video. One of my locals (which has since shut down due to the rampant gentrification of my corner of Brooklyn) used to feature a burger with “caramelized” onions. At best, you’d get some slightly browned sautéed onions among the limp, pale pieces.
On another note, watching you slice onions with more precision than I’ll ever be able to achieve without a mandoline, while you offered the disclaimer that they didn’t need to be cut precisely given the cooking time, reminded me of just how terrible my knife skills are. Thanks for keeping me humble.
A good knife helps a lot.
Am I the only one who uses butter instead of oil? I think butter adds even for flavor
I am happy to watching your nice cooking. Thank you so much.
no no thank you so much for watching my cooking videos/show :)
what would you use this caramelized onion recipe on?
How To Make Sushi I will use this onion for soft soup. Thank you.🤗
I want to use a pressure cooker.
Thanks for the video man. About to make sliders and this is gonna be the best part
I was thinking the same thing. How did it turn out for you and did you do it for the full 4 hours? Thanks
@@chilidog1 I didn't go so dark but it was so good
@@stephenward9088 Can't wait to try it. Thanks for the reply.
Being this Chanel is called “How to Make Sushi”, I watched to see how you might be incorporating caramelized onion into sushi. Insert “sigh” emoji here…
honest question, why do you have like 10 knives that have the exact same function? 3 good knives is much better than 15 decent.
Id get it if one was for bones, a lanky one for salmon, one with holes for fish and cheese. But you seem to have 10 European style chefs knives and a few japanese. They all do the same thing.
Damn. Is the 4 hours onions good for a beef stew?
100% yes
it's perfect for french onion soup. Just add beef stock and white wine, done. (ok some cheese on top)
Made today for a fresh roasted tomato meat sauce, delicious addition! Saved a few tablespoonfuls for some torched saba as someone had suggested. Yum!!
Interesting, but it looks more like some kind of onion jam or marmalade
Sorry for the question, my english is very bad so i often get lost, and i really dont get it, how is that the onions dont get burn?
Thank you for giving me the idea, and I found an Instant Pot recipe for caramelized onions.
could you share the instant pot link?. thank you
Really like your great videos. Thanks a lot 😊
I'm very happy you enjoyed the video @Y F, also please share this video
Inari-sushi please
So really just one useful product, not 4.
Nice
I'm glad you enjoyed it @Poonam smart kitchen, also please take a moment to share this video.
Onion jam??? O_o
My friend made 2 kilos of those last weekend. The next morning his wife threw out "the old crap from the stove" 😀
Looool I guess he divorced her after that right? 😂😂
Brilliant, informative video. Thx 👍
I'm glad you found my tutorial/video informative :) what will you do with your caramelized onions once you make them?
@@MakeSushi1 I am going to do the 4-step (once I get a new freezer!) but I am going to persevere and go to the 4hr stage (cook in ghee tho) to put on top of my biryani to make it taste like my late MIL's. Thanks for your super, informative vids over the years....you've taught me so much X❤️
That onion husk on his right bicep
So many recipes so little time.
2:14 didn‘t you add any oil before
So the reason you cook it for 4 hours is because you use a massive amount of leak. A pan full only takes 1-1.5h. I always season from the start to save time cause it draws out moisture. I use a mixture of msg and sodium chloride cause msg has less sodium so i can use more without it being unhealthy for me.
1:15 I read it as ”Kara Meli Zedd“
I did this ones and made onion soup with then, and my sister said it tasted like KFC gray, I don;t know if i should be happy or mad with that comment lol but I do like KFC
Thank you for sharing. The caramelized butter idea is off the chain, I gotta try that.
sounds like a good topping for some burgers and frankfurts!
Awesome info! Thanks going to have to try this!
YES that's the spirit @ETERNAL FPS
mine always burnt after 40 mins, and i cooked with the lowest heat as possible. i don't understand where did i do wrong?!
Maybe a little more EVOO and lower heat
ain't no one got time fo dat.
i like to add cinnamon and juniper berries to my 2 hour version...
I’m tying this... 🤙🏻
In baverian we eat this with kässpatzen😁
This with toast would be insane
Would you recommend putting the onions on any sushi recipe?
I would.....it goes great with torched mackerel or baby octopus....sorry, I know u wanted his response first 😁
@P A-B
No no, your reply is very helpful, so thank you :D
@@emi5661 ❤️👍
Omg yes, I’ll definitely try this!
Thanks for being enthusiatic about my recipe @P H A N Y
When I cook my european goulash, it's the same amount of onions as beef (in weight). When cooked down to stage 4, the onions are just a sauce. No chunks of onion, anymore. Don't forget to add heaps of paprika. Any fat or oil on the surface of your goulash should be red-ish. But in this one: you fry the beef in batches, to get roast aroma. Then you add the onions , to get the goodness from the bottom of the pot straight into your onions. Then put the beef back in. Most times, the onions give away so much moisture (closed lid) that you even don't have to add any water.
You could sous vide them instead, that way you don't have to worry about burning the onions, you also don't have to stand there for 4 hours. You can also store them once you let them come to room temp. SOUS VIDE FTW
Aside from the air bubble issue, how would you get the moisture away from the onions? I think you would end up with something like a really thin puree.
i think sous-vide won't get it hot enough. I never had any problems with sticking them to the bottom. Just set the flame to the very low and close the lid. I occasionally stir them. every 30 min or so but that's it. no need to constantly stir them for 4 hrs..
You can achieve the same in 15 minute if you let the onion get stick to the bottom of the pot putting the temperature higher and the dripping a bit of water to unstick the burned caramel
I don't think so, there is a fine line between caramelized and burnt, when a product is burnt it will have a slightly bitter taste even if you only slightly burn it.
I suggest make both the 15 min and 4 hour one and compare them there will be a difference in the result.
ahhh....NO
A bit of sugar doesn’t hurt. It just gets things started.