Caramelize Onions The Correct Way (Caramelized Onions Recipe)
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- Опубліковано 27 вер 2024
- Learn how to make caramelized onions the correct way. You don’t need sugar, vinegar, wine or anything else to properly caramelize onions. All you need is patience. These caramelized onions will make the best French onion soup, onion bacon jam, chutney and tons of other condiments. They’re amazing on pizza, burgers and in a quiche. Once you caramelize onions using this method, you’ll never eat caramelized onions any other way.
Recipe:
8 lbs. onion
8 Tablespoon Butter
1 Tablespoon Kosher Salt
1. Cut tops and bottoms off onions.
2. Slice down center of onion.
3. Place root end facing you and slice onion into 1/4 inch slices.
4. Heat butter in stockpot over medium heat.
5. Add onion and salt.
6. After onions have given up their liquid, reduce heat to low to medium low and cook until achieving the color of a tootsie roll, scraping up the fond during the process.
Equipment used in this video:
Misono UX10 Knife: geni.us/UaUygE
Grand Prix II Paring Knife: geni.us/mwUWUX6
Induction Cooktop: geni.us/3EYpArE
John Boos Work Table: geni.us/giAaB
Le Creuset Dutch Oven: geni.us/rzZwFz
Diamond Brand Kosher Salt: geni.us/YCUSn
Canon EOS R6: geni.us/PB9Uwor
Canon RF 24-70mm Lens: geni.us/K8bl
Canon RF 24-105mm Lens: geni.us/7fuzy
Zoom H4n Pro 4-Track Recorder: geni.us/kTO6IJR
JOBY BallHead 5k: geni.us/5dF1
Music by Epidemic Sound (free 30-day trial! Affiliate link): share.epidemic...
Affiliate disclosure: As an Amazon Associate, Jason Farmer may earn commissions from qualifying purchases from amazon.com
Now THAT'S what I call a Master Class in how do do something right, from start to finish, with every step explained in detail, efficiently and straightforward. Thank you!
Why, thank you! I really appreciate your kind words!! :)
Agreed
If UA-cam only allowed videos of this quality of information, we'd all save a lot of time and be a lot better at everything we do. I'm subscribing.
The right way is to boil with lid first, then remove lid and let water evaporate. Then butter.
Yes
After making this 3 times in a row, I'm here to tell anyone on the fence about trying it that this is a reliable, superior way to knock out perfectly caramelized onions. I've used them on pizzas, in French onion soup, and in lots of experiments. They've nailed it every time. Thanks Jason for pulling the recipe together in such a direct, simple way! They're part of my weekly prep now =D
That's awesome, Mark! I'm glad you are enjoying the onions!
Finally someone who does it correctly.
Really appreciate your "correct" demonstration on caramelizing onions. It's a long but simple process. Thank you for your teaching.
Thank you! Thank you, so much for the cutting technique. My grandmother had told me this once before (as a child) and I’d forgotten. I’ve searched all over to remember this technique.
I've been looking for this video my whole existance, I was so tiered of everyone saying "add sugar" "add vinegar" YOU DID AMAZING EXPLAINING THE PART OF ONIONS BEING ITS OWN SUGAR SOURCE
THANK YOU
I’m on my second round of onions,the first I followed the instructions to the letter, and they turned out great. Thank you for the tips.
It’s 7:30pm and just started. Thanks for all,of your videos, I’ve made a few things you’ve uploaded
Jason, thanks for your time, dedication, and setting the record straight! It really does take a super amount of patience, but totally worth it. Let the onions do their thing, and that's basically the secret (but keep a close eye on them). I'm often too impatient and only get my onions about 1/4 the way there before I start eating them and putting them in dishes and on sandwiches. But I agree that if you haven't tasted caramelized onions at their truest, then you haven't lived. Especially if you're an onion lover. Thanks for your work Jason! Those onions looked so good by the end, and I am quite the envious ^^
Hey, thank you very much for your kind words! I really appreciate it! Your comment made my day!
You are the best thing on UA-cam cooking, and i wish you will keep upload long, detailed videos for these of us who want to learn how to really cook rather than wach a 30 sec short that gives minimal learning. I thank you very much for this 🙏 love from israel
thank you! :)
I just made this. literally just finished 5 mins. ago. my goodness! it’s so good, so satisfying. it’s definitely worth the time. i’m amazed! I’ll definitely make this again but next time a much, MUCH larger batch. Thank you for sharing this. 🙏🏼🙏🏼🙏🏼
it's a bit of work. but they're so good!
I made this yesterday, it took about 7 hours but pure deliciousness!
I admire your dedication!! :) And I'm happy you enjoyed the onions!! They really are good!
Wow.
I followed the video. Wanted to make hummus with caramelised onions. Onion were amazing. No need of anything apart of some salt, water and butter. Thank you 🙏
Thank you so much for this video! I ate some of those real caramelized onion on a burger once and ever since I was looking for an explanation how to make it, it is so good and you can put it on almost everything. I make it in an instant pot on the pressure cook for 10 minutes and then on a cook/seer settings until I'm done.
Yeah, caramelized onions make everything better! I usually make a big batch and then vacuum seal and freeze small portions so I can have them whenever!
Would you mind sharing your steps for the Instant Pot?
The cook at our local youth shelter makes caramelized onions this painstaking way. It’s awesome because so many of the youth have never been exposed to little culinary delights like this. Simple onions cooked with love & labor. It really seems to raise their social wellness. Everyone deserves to enjoy the decadencies of nature. 🤗🧅💛
Pasta, onions caramelised in olive oil, strained yougurt, kefalotiyi/romano. A recipe from the Greek Islands from Diane Kochila genius book “ The Glorius Foods of Greece”. A peasant dish fit for royalty. Bravo for this video.
Great video.
I make caramelized onions this way and then freeze them.
I give them to people who like to cook French onion soup.
It is easy for them as the onions are what takes a lot of time to do.
My onions are very much appreciated.
I made caramelized onions with 30 lbs of onions yesterday and canned them up to put in our pantry 😊
Thanks alot, how long can you store them in pantry, Namibia🇳🇦
@maruisgreyling1941 I've had them 11 months now and they are still fantastic
So did you just put them into mason jars? Is your pantry cooled/cool in the summer?
?
Perfect instructions. Would be curious to see how you make your French onion soup. I see a lot of versions but I haven’t seen anyone take the time to caramelize the onions like this for soup.
My grandmother had a large garden and orchard. She canned about everything, but her caramelized onions were amazing. We lived a couple of states away and I never had a chance to see her cook them.
I wish we could ask your grandmother her caramelized onion secrets!!
Now this is the recipe I am looking for for so long. Monday (Saturday now) I will go and buy onions and caramelize them!
made these tonight for a big birthday party cookout... they were a hit!
I'm glad you enjoyed the recipe!
I've made caramelized onions for decades. I bake them first on cookie sheets with parchment paper, it dehydrates them and gets them cooking Then put them in the pot to cook, it saves a lot of time babysitting the beginning few hours. Sometimes if I'm BBQing once they are baked down I'll put them on the grill to get some smoke flavor. It's really good but a lot of work for so little reward as they cook down to nothing. I totally understand the easier methods adding liquids and even pectin in some recipes. .
Yeah, doing this method is kind of irritating, so I always tend to do like 5 times the amount I need and I'll just vacuum seal and deep freeze the leftovers. That way I'll have a batch for several months!
Thanks for watching!! I really appreciate you!! :)
The only thing i do different is substitute like a quarter of the butter i use with bacon grease, mostly because i just need to use the bacon grease more 😅
Your video is the only correct way to do it. Thanks. Also have you tried canning it to make it shelf stable if so how did it turn out?
I did this with 12 onions last spring and used it for my own compound butter I used for burgers. Not too bad of a way to spend an afternoon tbh
Dude I'm so high rn, and I'm learning so much. Like I'm sitting taking notes on your videos because it's the best way anyone has ever explained cooking properly and flavourfly properly (with a science-y aspect to it 😍. I've always loved cooking because it feels like chemistry and this evidence I'm not the only one who sees it this way). Like 😍😍😍 like I'm so in love with your work
Thanks, Marteen! I'm working on 3 videos right now that will be released within the next couple weeks!
I sincerely appreciate your support!! If there are any recipes you'd like to see me make into a video, please let me know and I'll put them on my list!
@@farmageddon oooo Pad See Ew? Kimchi? Or any thai food tbh 🥰😍🥰
@Jason Farmer also out of curiosity, do you have Audhd (autism and adhd) because you give off that vibe? (I have Audhd).
I don't. But my mom is the CEO of a charity that provides services for children on the spectrum.
I just spent 5 hours making a 10lb bag of onions on a weeknight turn to caramelized onions. The end result was worth the struggle. So delicious. Maybe next batch will be a weekend...
adding this to mashed potato with the potato skin left in is phenomenal
Apparently I was a bit conservative with the heat, took me 8 hours 😅, but it was still worth it...
Hey, Brett! Yeah, the first few times I made them, it took me a bit long. After you make them a few times, you'll dial in what heat works well and what doesn't! Another tip I always do is make a gigantic batch of them and freeze what I don't use in vacuum-sealed freezer bags, so I always have some on hand. That way I'm not spending an excessive amount of time too often!
Thanks again for your support! I appreciate you!
@@farmageddon How do you recommend reheating them after frozen and also what is frozen shelf life?
@@MsZwebb hey, Zack! I usually just run the freezer bag under some cool water for a few minutes and it's fine. Either that or stick in the fridge the night before I plan to use it. Either method works fine. Thanks for watching!
Have you tried the technique where you put in water and cover and steam the onions a bit? It gets you to the step where the onions are releasing their water earlier. You have to boil the additional water off, but I think it's an overall time saver.
Other than that, I like doing my onions the exact same way. I never understood how some videos talk about caramelized onions in 15 or 20 minutes and I'm several hours into the process. Good work as usual.
I love caramelized onions and ground beef. Its such a simple yet awesome dish. Thanks
I would LOVE to see your french onion soup recipe!
Hey, Alex! Nice to see you again! I promise I'll do that video in the future!
Thank you for this great video. Time to have some french onion soup😊
Now you have me wanting to make bacon, caramelized onion, eggbites! Would be so delicious!
Can you do a video on roasting garlic? I don't know if it's all that difficult, but I have had it at restaurants and can't seem to get it right at home 😅 Thank you! I love your channel!
Chop tops off, pour oil on, foil sealed, oven for 40 min. Watch a video for details. Slightly more difficult than boiling water.
These look delicious!! I'm going to make this in a couple days and I realize they'll take a long time but I'm retired so all I have is time! I plan to add some the caramelized onions to vegan Pierogies. Thanks for sharing this educational video.😋🧅💛🤎
I tried this and put some chicken to cook it in. Best sauce ever!!!
4-5 hrs damn! Gonna try this on my vacation this Thanksgiving Dope video!!
I am glad I discovered your channel. Thank you for the great video!! You gained another new subscriber ✨🙌🏻
Thank you! I'm really happy you found some value in the videos! I really appreciate your support!!
Thank you so much for sharing your knowledge and experience with your viewers. I've seen so many conflicting videos including microwaving the onions as a shortcut! The best results are garnered through patience and time. New subscriber here. Looking forward to learning more. Be well. :)
Jason, for your efforts much appreciation. As long as one gets the the desired flavour, time saver would be the way.
I LOVE carmelized onions. This is exactly how I make them as well. What do I do with them?
Quiches and Fritattas
Put them in salads
Carmelized Onion Vinagrette
Use in Pasta dishes and stuffings for stuffed pastas (Ravioli...)
I make jams with them (As they are almost a jam as themselves)
Mix with cream cheese and spread on bagels, canapés and the "glue" on the base of hors d'oeuvres for other delicious toppings.
Mix with goat cheese and fill stuffed breads and savory pastries like Puff pastry and empanadas or to top Spinach soufles
Mix a little in with some roasted or sautéed corn shaved off of the cob.
Mix with Red, orange and yellow peppers to make a "relish" or "ragu" to sprinkle over asparagus for garnish
Sprinkle over roasted potato wedges with some cheddar and chervil
Caramelized onion cream sauces and gravies for meats.
There's SO much you can do with them. They are DIVINE!
We are cut from the same cloth! Caramelized onions make literally everything better! I'm keeping a record of your ideas and I might make a video on some of them down the line!! Thank you for watching and for your amazing comment!!
Gonna try make these to make a grilled goat cheese sandwich 👍
Dude! You are teaching me so many new things!
I’ve ruined a roux before but that’s only about an hour. I can’t imagine ruining 8 pounds of onions that takes 4 1/2 to 5 hours! Nice job.
Those surely make the best curry base
Wow 4 hours! Looks delish.
👍 This is the way. Creamed spinach (w/o cream). Ćirna riž (squid rice with ink). Chicken liver with mushrooms. If there were a machine to make caramelized onions, I'd buy it sooner than a rice cooker.
I’m throwing them into a homemade velveeta today. Thanks again for this detailed tutorial!
I followed this down to the tee, I’ve tried caramelising onions before but they were by far the best! I made Sage and Onion Gravy with them and hands down it was the best gravy I’ve ever made in my life, served with sausages mash and Yorkshires
Thank you very much for sharing your knowledge! I made these onions folowing your instructions several times. Recently i found one awsome advice of how to speed up the process and I tried it two times - works very well l! First you have to steam onions with a bit of water for about 15 min on high temp.(with lid on the pan and stir few times, take care that they don't burn). After that I take the lid off, add butter and salt, lower the heat on medium, later lowe it some more and stir often . I would also advise you to think of what else you can do in the kitchen while you are looking after the onions ;) Hope this bit of info helps ❤
i love putting them on my pizza. really delicious. you are truly a rock star. nice work.
Tried it and it's completely different. 5H well spent lol. Please do a video on the egg bites!
Thanks!
Thank you so much! I sincerely appreciate your generosity!
If there are any videos you'd like to see - please let me know! I promise I'll put them on my list of dishes to investigate! :)
I hope you have a wonderful day!
good things take time
Love This
Hey man, I have been planning on doing this for a recipe for thanksgiving next week and was wondering, would this work in a crockpot on low heat? I’ve seen videos of people doing that on TikTok but not sure if it achieves the same product as what you’re showing here. Thank you a ton in advance!
I could eat a bucket of them😂😂
Thanks for the video. Where's the roasted tomatoes, caramelized onions egg bites, though?
Other channels are saying that you can get the same results much more quickly using water to soften the onions, then caramelizing them.
Tried for the second time this recipe and for some reason right when the onions starts getting that brown color it goes bad , instead of becoming that paste it dries up and burns quickly
I dont know if its because im not using a ton of onions or the heat from my oven is not low enough
Hi @Jason Farmer, love the video! Where can I find your recipe for the egg bites though 👀
I still need to make that video!! I'll put it on my short list!
Thanks for watching!!
@@farmageddon I would also love to see it.
I've seen so many people burn onions during the sweating process and call it caramelized lol
How long time will it take if i only use like 3 whole yellow onions to get them like this?
Looks soooo good!!
Thank you, Angel!!
How do you make the egg bites?
I like the steamed bao buns with crisp pork belly. They have it on the the appetizer menu on Mortons Steakhouse chain. I think the caramelized onions would go great with this. Any chance you could do a video on crispy pork belly on steamed bao buns Jason?
I made it today with 1kg of red onions. It took me 3 hours. It was delicious with tenderloin, but after it cooled down it was hard like some kind of candy, not jam
I've try this recently, but the liquid is never come, i cook for an hour then i diceded to stop coz the color is too dark. Idk if i missed any of those step
Nice one 👍
Thank you!
Ok I need a recipe for those egg bites.
I f'ing love carmelized onions!! The one thing I don't have is "patience" but I may have to attempt this (aka have dan make them) lol
ua-cam.com/video/ErvgV4P6Fzc/v-deo.html
Beware of divorce
I'm very curious what you think of the new popular technique of adding some water to the pan/pot at the start and starting the onions with a lid on, to steam the onions at the beginning and get them to wilt and soften faster, and then caramelizing from there. America's Test Kitchen and Helen Rennie have some good videos on it and they say it cuts the cook time roughly in half for deeply browned caramelized onions.
Just wondering if you've heard of or tried that technique and what your thoughts on it are! :)
Your videos are amazing
Thank you so much, Alec! Your comment made my day!!
I'm doing it now. 3 hours and counting
I am going to dehydrate mine, so I can not use butter. Can I just cook the onions alone?
how long can i keep them
Can u replace the butter with an oil?
Absolutely! Just use the same ratio. 1 T butter = 1 T oil
Please make a video about the grilled cheese!
What I would love to cook or eat with these camamelized oinions? Oh wait, already ate them from the jar!
I would love to make this, but I won't be eating it every day. How long does it keep in the fridge? Can it be frozen? Thank you!
Anything can be frozen.
This was what I was searching for... The added sugar etc versions confused me!
I was trying to do this with a single big onion last night for sausage but screwed up and one didnt do it long enough, and two had a lot of flat, hard to chew, crappy onions. Is that a result of having too much outer layer options? I guess for sausages ill just stick to lightly sautéed onions.
Hi Jason, how about chopped the onion to super fine cut using kitchen blender or food processor. is there any different?
Hello! I don't think that would work for this method. You really need for the onion to have some body to it, to hold up to the long cooking times. You CAN caramelize finely chopped onions, but probably not with the long cooking times in this method. I would probably just do a much quicker caramelization with a little bit higher heat. That would would for your onions!
@@farmageddon Thanks for your advice and suggestion
How long is the shelf life generally? Can these be preserved?
Hey, Nicholas! In the fridge, I would say about a week or two. But what I do is divy it up in small batches, generally a couple tablespoons, and freeze them - where they'll keep for about 6 months. That way I always have some on hand!
Thanks for watching!!
If you want real flavor you'll do what it takes
How lond do they store for? Does freezing it work?
Hey, Eden! Yeah, I freeze mine all the time. I'd say they're good for about 6 months in the freezer. I tend to freeze them in small batches, like maybe 1/4 cup. So I can just thaw out whatever amount I need!
Please post your egg bites recipe!!! (or do a video on it). My mouth is watering.
I definitely plan on doing a video on how to make them soon! Thank you so much for your support! I really appreciate you!
@@farmageddonstill planning?
@@chrismanteris9093 yeah, I'll definitely do a video on egg bites in the future! Not sure when, though!
How long do they last in fridge after cooking?
I've used them for up to a week with zero problems. What I like to do is to take small batches, about 1/4 cup and vacuum seal and freeze them. Then I'll just thaw out a small batch when I'm making whatever. That way, they'll last almost indefinitely. I haven't noticed any degradation of quality using this method.
yeah its a bit hard for me to not make them burn I gotta pratice more
What temperatures do you set your cooktop to? I have the same one
Hey, Samuel! Thanks for stopping by!
I believe I had the cooktop at 4-5 when I was reducing the liquid and then I had it turned down to about 2 when I was finishing up the caramelization. I would really keep an eye on it during the last stages because it can burn super easy.
Thanks for the question! If you have any other, please let me know!
@@farmageddon Thank you very much. I'm really glad I found your channel, making a hibachi style dinner tonight!
The results look incredible ( I'm caramelizing tonight for a French onion tart tomorrow on phyllo) But a couple of questions: when I've done a huge amount I have used a deep pot. But it never took that long. My mom grew up in WW2 Paris, and her mother was a cook (one job was for a baroness). She usually caramelized in a wide saute pan (sometimes in a deep pot, but it took longer). Depending on the use, she would pull up the fond with a bit of water or white wine, to add flavor and prevent scorching. Never needed sugar of course. The only speed-up she'd use, if absolutely necessary, was to cover at first to soften quickly, but the texture suffered. She wanted them to retain some shape.
The other question is slicing. She, like I, liked little ribbons at the end. Though the grain clearly is vertical, cutting them conventionally always kept the slices together, but then.she and I cook for the standard 50-60 minutes, at quite moderate heat. As I'm making 2 pans at once, I'll experiment with the vertical slices. I waited to post this, and just sliced up the first batch vertically. I see that the ultimate thickness is determined here by the structure of the onion, not the knife. This will be interesting! Thank you for your tutorial
what cheese did you use in that caramelized onion grilled cheese?! looks crazy good
Thanks! I believe it was this “Alpine Blend” cheese they have at my grocery store. It’s Swiss and Gruyère. I probably had some cheddar in there too!
@@farmageddon thank you!!!! :)
If I were to halve the amount of onions, would I still need four hours? I don't have a need for two whole cups, but one cup would be good for some recipes I want to try. Thank you so much in advance!
Hey, Alex! Yes, it's probably going to take around that amount of time. I know it's irritating, but it takes that amount of time for the sugar in the onion to properly caramelize. :/
@@farmageddon Thank you! Another question- near the end, when you're talking about after it's given up most of its liquid, you say the bottom of the pan should look "something like this." I'm kinda new to cooking though and I don't know exactly what I'm supposed to be seeing. Could you describe it for me? Thank you SO MUCH!
@@alexw509 hey, Alex! So, what you're looking for is basically at the moment the onions have given up all their liquid. That's when you'll turn the heat down. Basically, just push your spoon against the bottom of the pan and scrape across the onions. If there is still liquid, you'll be able to see it seeping out. When there is no liquid left, it will appear more dry (although, it still seems moist because of the butter). It's hard to explain over words, but you're just looking for the point where all the 'liquid' is gone. Even though it will still appear somewhat moist. You can see what I'm talking about better in the video. I hope this helps!
@@farmageddon That does, thank you!!
How do we find the recipe for his egg bites
can you freeze the onion after?
absolutely! I make big batches and freeze them in smaller portions.
I like the way you do it but there is an easier and faster way, no butter but just onions, a bit of water, salt, and more importantly just a bit of baking soda mixed with a bit of water, and then patient and the results are amazing too
Very cool! I'll have to check that out!
@@farmageddon if you haven’t done that yet, the recipe is from American test kitchen. I find it faster but like the flavor from doing it your way more
@@farmageddon here's the link if you haven't seen it from America's Test Kitchen ua-cam.com/video/Ovqhzil3wJw/v-deo.html
@@boogerlad Thank you, Kevin!! :)
I've tried the baking soda method. It does speed things up, but the result is a greenish mush with a chemical taste. It does work with browning ground beef, however. A quarter top per pound, somehow overcoming the water released so it browns, not steams
Hello thanks for the video, and sry for my english. What pan do you recommend for caramelize onion, I mean stainless, cast iron, etc?. And does the lid is neccesary for this procces? Thanks in advanced.
it doesn't matter which pan you use! and you don't need to use a lid!
WAIT .... 4 HOURS???!?!?!??!?!
It's kind of ridiculous, but that's the only way for the sugars in an onion to properly caramelize! I make a big batch and freeze small amounts so I always have some on hand. I only make them 3-4 times a year!