I used to make these in my first apartment! A peeled vidalia onion with one beef bouillon, double-wrapped in foil and baked. We called it "French Oven Soup", lol. Cheap and filling, and more flavorful than ramen.
@@emmymade This is actually excellent with a cube of chicken bullion and butter which is how I was introduced to it decades ago. Delicious. The key is to not over-cook the onion so it's crunchy but cooked. But not only removing the top, but slitting the layers about an inch down and then separating the layers and pushing the seasoning and butter in between the layers.
We make them and put a chicken or beef bouillon cube in center, top with butter and cook in a glass dish appropriate for # of onions with about 1/2 cup of water. Cover with foil and bake about 45 to 60 minutes. To serve, we top with Parmesan cheese and drizzle the juice over the top!!
Reminds me of when I'd make a really lazy version of french onion soup by baking a whole onion with butter and a beef bullion cube and making a slice of cheese toast.
I was not aware of this trend as I don't venture to planet TikTok, but the spin you put on it of also exploring a historical recipe that's similar is really cool, typically people think of fashion when it comes to trend cycles but looking at food in a similar lens is really interesting to me.
If you're curious about the history of black pepper in north america (and you should be!) I'd recommend a book called Eight Flavours: the Untold Story of American Cuisine. The author talks about 8 things that are almost ubiquitous in pantries in the US and Canada, where they came from, and how they got to be so popular. And they really aren't what you'd expect! Anyway, one thing that I found super interesting about black pepper specifically was that for a long time it was treated like any other spice and primarily used in sweets. Martha Washington, I believe, had a recipe (which is in the book) for black pepper cookies. I made them, and they're excellent.
In Brazil onions are cooked with the skin on, on top of the fire pit with traditional barbecue. It gets tender, sweet and a bit smokey, delicious for salads.
Hand me some breath mints. I'm definitely making this tomorrow. I love onions and this sounds fabulous. Thanks, Emmy. I don't have other social media or TV so I never heard of it before.❤
I was invited to a Thanksgiving and asked to bring the creamed onions. I had no idea but and before internet, but I brought pearl onions in cream sauce and no one complained. I would have loved to know what they were supposed to be. They were Russian Americans several generations back, I dont know if that is significant.
Make that onion sauce to fried thick cut of bacon and boiled potatoes and you have a swedish dish call stekt fläsk med löksås. Fried pork with onion sauce We usally use the just cured with salt type of bacon for it and not smoked. Not sure of english term for it
Bacon preserved with just salt is sometimes labeled "salt-cured","dry aged," or "uncured". It just kinda depends on the brand and the cuts they decide to use. Unless you were talking about the whole dish you mentioned. I'm not sure if there's a word for that. It does sound like it would be a nice breakfast kind of dish😊
When I'm having a lazy day, I will throw in several onions, some pumpkin and garlic cloves into my convection oven/air fryer all in their skins, and make an easy pumpkin soup once they are all cooked. I keep one onion as a snack, and puree up the onions, pumpkin and garlic to make a quick and easy pumpkin soup. The snack onion is my treat with butter, salt and pepper. I've been doing the onion in oven trick for decades. I like the new idea of putting all the flavours in it too. I'll give that a try as well.
I didn’t care for the texture of the spices when I tried it,,,it seemed sandy. I cooked with lots of butter and for a long time. I will try the beef bullion cube idea
Growing up my mom would take onions, clean them, cut a divot and then add butter and a beef bouillon cube in each one. We’d either wrap them in foil and the put them in oven or add to the grill while cooking. We also did them in the microwave using casserole dishes with lids. The best. Now I want one.
Here in Argentina we do that frequently in our barbeques. We wrap onions and potatoes in foil with herbs and some olive oil and put them just right in the fire (charcoal or wood). They are delicious!
I love roasting red onions, sweet-potatos, and winter squash and blending them up in a veggie broth with a little cream and some sage for the most wonderful fall soup. The roasted red onions make it taste so good. The recipe actually doesn't call for them but I added them one year and now it tastes off without them. You should try it some time. You need 2 acorn squash, 2 butternut squash and 3-4 medium sweet-potatos cut up and roasted. Peal after roasting its easier. 1 larger or 2 small red onions cut in half and roasted with the rest of the veggies. Blend all the vegetables with either chicken or vegetable broth 2 small sage leaves(optional) salt and pepper to taste serve with a small amount of cream on the top of the soup in the bowl and french fried onions.
During WWII, the boiled onion was apparently a bit of a "treat" for some (not so much others) as although they weren't rationed, they were in short supply along with many other foods, but the boiled onion was a literal thing, place an onion into boiling water and cook 'til tender, some were served with addons if available, but as with the "make do" attitude of the time, it could just be eaten as-is, plain boiled onion on a plate... :)
I remember reading about boiled onions in the book "Angela's Ashes". Apparently back in those days in Ireland, an onion boiled in milk was supposed to cure a sick baby... The only thing I can think of that that might remedy is vitamin deficiency...
Tons of herbal remedies out there have validity and scientific backing, this sounds like and herbal remedy even though most don't consider onion an herb.
Oh, both these recipes sound so delicious, especially if you’re a fan of onions in any preparation, which i definitely am! Long before we (in western Canada, where I live) were able to buy Vidalias, Hawaiian sweet or Walla Walla onions, my aunt, who was a fabulous cook, once told me that the flatter the onion, the sweeter and less pungent it will be. I’ve found this to be true. And I always keep an onion in the fridge to add to salads; it seems less pungent when cold. Thank you for a channel that is so entertaining and educational, Emmy. You deserve awards and accolades!! ❤️
I love onions any way but raw. This looks so easy and I'll bet any leftovers would be delicious inside a toasted ham and cheese sandwich. I recently quartered a whole bunch of onions that were starting to sprout, chucked on butter and balsamic vinegar, covered with foil and baked it alongside a chicken and the onions were SO good. I love the suggestions here to use beef bouillon, great idea! Onions are such a workhorse vegetable and they deserve way more respect than they get! Cheers from Oz!
Yeah sounds impossible, yet with Maria Luisa Clare, I've come to the conclusion that financially anything is possible. I got my self my dream car 🚗 just last weekend and a whooping $320k in savings already, My journey with her started after my best friend came back from New York and saw me suffering in debt then told me about her and how to change my life through her. Maria L Clare is the kind of person one needs in his or her life! I got a home, a good wife, and a beautiful daughter. Note!:: this is not a promotion but me trying to make a point that no matter what happens, always have faith and keep living!!
yours is the second video I’ve seen today making this I have not heard of it before today because I don’t have TickTock but I’m definitely going to make this❤
I've been wanting to make these. I just found a recipe in one of my Mom's old cookbooks from 1945, originally published in 1901, Baked onions. The onions are cooked in a baking dish, not peeled, a cross cut into the root end. Place in dish cut side down. Or you can slice the onion in 1/2" slices. Add melted butter, s&p and a little water. Then bake!
My grandmother would make these on the grill in the summer and in the oven in the winter. She used the sweet onions, a melon baller to cut the center out and added a beef bullion cube in the center with the butter.
After 25ish years of hating onions, something changed and now i cant get enough of em. When i heard of this trend, I really wanted to try it and i think this video has convinced me to go buy a bag of yellow onions and make some onion boils 🤤
A stupid easy baked onion side dish can be made with a couple of bags of frozen peeled pearl onions, butter, fresh thyme, salt, and pepper. It's basically a dump and stir, but it's delicious with any sort of roasted meat.
Yeah sweet onions are amazing for eating raw, personally I love some on a sandwich. A sandwich with butter, cheese, tomato and some raw onion on top for example is fantastic.
I cook onions this way periodically. Townsends showed us how a while back. They're great! But I never thought to use the melted butter and spices. I will certainly try that next time. Love the channel! Keep up the great work!
I find that the big difference between vidalias or sweet onions and regular yellow onions is, the vidalias get soft and disolve a lot quicker, so if you want tender go sweet onions. Sweet onions also burn easier because of the higher sugar content, so you need to take that into account and lower temps and possibly shorten cooking times. I can get deals on bags of small sweet onions sometimes as the big ones are what they use for onion rings.
My family use to make something like these when we went camping. We would do a lot of prep at home quarter, or half the onions depending on the size and take out a bit of the middle (you decide but you want to put in about a tablespoon of butter and spices.) We just left the skin and all on. We used a compound butter anything we liked and jput it in the middle. Wraped it in heavy almunanm foil. We would set them in the coals to slow bake and have them as a very special treat. They were always so tasty. The onions got so sweet, and the butter and herbs just made it a wonderful surprise. I remember giving it to friends who were shocked that they loved eating onions. We saved the middles for stocks or to cook with the brats. I miss that. I am now alergic to onions.
Ooo! I’ve had something similar years ago, but just garlic salt and olive oil. Love how you prepared it! My kids would LOVE this. They both even like raw onion and come and steal some when I’m cooking. Thank you, Emmy!
A few cool shots of that onion! Wearing Meta smart glasses (or similar)? Great video. 100% making roasted onions soon (and I agree - I think the yellow onion is likely the best choice). Thanks Emmy!
Jane's Krazy Salt is also really good on almost everything ----salt, onion, pepper, garlic, celery seed, thyme, oregano. I add red pepper or cayenne for heat. Ill add smoked paprika for smokiness. Ive got my family addicted, too.
My dad used to do something like this . He didn't use seasoning or dont think he did. He would just put butter on the onion and bake it. It was so good.
Most of the tik tok audience is younger people who haven't seen a lot and they get all starry eyed over people they watch. At least this recipe is good and not some dangerous BS.
If you don't want to waste your vegetable scraps, put them in gallon size ziploc bags (I usually fill 2 because my stock pot isn't super huge but if you have a really big one you could probably fill about 3-4) and freeze them to make vegetable stock once the bags are full! It's good if you have produce that you aren't going to use before it goes bad too. And it tastes way better than store bought vegetable stock. Scraps from onions, garlic, bell peppers, mushrooms, leeks, fresh herbs, etc make a really awesome broth! Just avoid using cruciferous or starchy vegetables because they'll make the broth bitter or cloudy :)
Reminds me of roasting the harvest squash. Would roast both squash and onions together with butter and various seasonings on them. The onions really made the squash even better than it already was.
The hack I learned from my grandmother is refrigerate the onion for at least an hour before you chop/slice/whatever and it should significantly cut the volatiles. It really does work. And you can never go wrong with Old Bay...we used to dust hotdogs with it
Luv you girl!! Bravo for showing us the viral onion boil in your perfect style! PS: Don’t forget to tell your audience the health benefits of the wonderful onion!! 😉
There is some science behind cooking onions for a long time, (not just caramelizing them) it brings out umami meatiness somehow through some chemical reaction. I can't remember how it works but I remember reading about it! One of the secrets behind french onion soup.
Reminds me of when I marinate tough cuts of beef for 72 hours, throwing in a few quartered onions to the marinade, then grilled the quarters along with the steak... Super delicious and flavorful!
Often when growing up, when we had a roast, my mum often added a whole onion each into the pan where we were roasting the potatoes. I enjoyed them more than the potatoes most of the time, so sweet & tasty.❤️❤️👏👏🇬🇧
Vidalia onions (and Walla Walla sweets) are "sweet" compared to regular onions because they have much less sulfur, so really they just taste more sweet when eaten raw, because they don't have the strong pungent sulfur-y raw onion taste on top of the sweetness. All onions mellow when they cook and lose a lot of that pungency, though, so sweet onions really are best appreciated raw; they'll end up tasting largely the same (or even a little less flavorful, maybe, like you noted) as other onions once cooked.
Emmy ... For the onion ends , I have an ice cream bucket in the freezer I add ends to .. like celery, carrots, so on .. once the bucket is full I make a awesome vegetable stock..
I LOVE onions, food without onions is dead to me. However this opens up a whole new world and I will be trying them for sure. Thanks for leading us on these adventures.
You can make roasted garlic the exact same way and it's absolutely delicious. Cook time won't be as long, and use olive oil and thyme instead of butter. It's good for sauces, on pizza, for making roasted garlic butter, anything. Or you can just eat it straight out of the oven like she did with the onion. It turns really sweet and mellow, the bite is gone and it pops right out of the peel easily. it's absolutely one of the best things you'll ever eat. You can also save the olive oil it was cooked in to use in sauces or for other purposes. I was a chef for 18 years, and this is a trick that lots of nice restaurants use. Any kind of roasting is the best way to serve vegetables!
Hey Emmy, been watching you for years, now! Love onions and these look so easy and delicious to make! Any recipes for Thanksgiving on a budget? Love from Wisconsin❤
After you cut the top off the onion, rinse it under cold water for a few seconds. It will help a lot with the onion tears. Soaking it in cold water for 5 to 10 minutes helps even more.
When I make stuffed peppers, I started years ago dicing up good top bits and freezing them. Over time I did it with onion halves on ends also. So I always have 2 freezer containers, one just onion other pepper onion mix, ready when I am rushed, out of fresh or just need a bit. Emily is totally right on heavy duty foil...when occasionally I have bought the regular by accident I'm upset!
Do you remember that time I made a blooming onion? ua-cam.com/video/e-yIoG7k2Jg/v-deo.html
Blooming Onion are beautiful.❤
@@emmymade yes it was so good.
@@emmymade I commented earlier about blooming onions being a whole meal or snack, too! I'll have to watch your vid and give it a like 👍🏿
YES
I wonder if you applied this recipe to a blooming onion, what would the result be like? I'd like to see that.😊
I used to make these in my first apartment! A peeled vidalia onion with one beef bouillon, double-wrapped in foil and baked. We called it "French Oven Soup", lol. Cheap and filling, and more flavorful than ramen.
So easy! I love it. 🧅🥩♨️
That sounds fantastic. I love French onion soup, gonna have to try that.
I absolutely LOVE that name. grade A pun, my friend.
@@emmymade This is actually excellent with a cube of chicken bullion and butter which is how I was introduced to it decades ago. Delicious. The key is to not over-cook the onion so it's crunchy but cooked. But not only removing the top, but slitting the layers about an inch down and then separating the layers and pushing the seasoning and butter in between the layers.
We make them and put a chicken or beef bouillon cube in center, top with butter and cook in a glass dish appropriate for # of onions with about 1/2 cup of water. Cover with foil and bake about 45 to 60 minutes. To serve, we top with Parmesan cheese and drizzle the juice over the top!!
Reminds me of when I'd make a really lazy version of french onion soup by baking a whole onion with butter and a beef bullion cube and making a slice of cheese toast.
that's a wonderful idea actually!! definitely gonna try this, i'm really curious abt the results lol
Love this! I’m definitely going to try. I love French onion soup and even better since it’s a lazy version lol
Dang your lazy meals are fancy
That sounds DELICIOUS
Came on here to say this. My uncle used to hollow center and fill with butter and bouillon cube. It was my favorite side every time.
I was not aware of this trend as I don't venture to planet TikTok, but the spin you put on it of also exploring a historical recipe that's similar is really cool, typically people think of fashion when it comes to trend cycles but looking at food in a similar lens is really interesting to me.
it honestly is! Tastier lol
If you're curious about the history of black pepper in north america (and you should be!) I'd recommend a book called Eight Flavours: the Untold Story of American Cuisine. The author talks about 8 things that are almost ubiquitous in pantries in the US and Canada, where they came from, and how they got to be so popular. And they really aren't what you'd expect!
Anyway, one thing that I found super interesting about black pepper specifically was that for a long time it was treated like any other spice and primarily used in sweets. Martha Washington, I believe, had a recipe (which is in the book) for black pepper cookies. I made them, and they're excellent.
Oh, black pepper cookies sound intriguing.
@@emmymade Make Pfeffernüsse, they are German Christmas cookies with black pepper!
As a huge fan of both black pepper and history, I have to check out that book, thanks.
Your content is always peaceful and positive. Thank you.☺️
In Brazil onions are cooked with the skin on, on top of the fire pit with traditional barbecue. It gets tender, sweet and a bit smokey, delicious for salads.
Mmmmmm....🤤
Hand me some breath mints. I'm definitely making this tomorrow. I love onions and this sounds fabulous. Thanks, Emmy. I don't have other social media or TV so I never heard of it before.❤
Yay! Let me know what you think. So simple and tasty. 🧅🧈🧅🧈🧅🧈
A traditional thanksgiving side dish in my home are creamed onions, just whole onions baked in a basic bechamel sauce.
I was invited to a Thanksgiving and asked to bring the creamed onions. I had no idea but and before internet, but I brought pearl onions in cream sauce and no one complained. I would have loved to know what they were supposed to be. They were Russian Americans several generations back, I dont know if that is significant.
We use a mixture of Vidalia onions, shallots, leeks and pearl onions for creamed onions. Oh, my!
Make that onion sauce to fried thick cut of bacon and boiled potatoes and you have a swedish dish call stekt fläsk med löksås.
Fried pork with onion sauce
We usally use the just cured with salt type of bacon for it and not smoked. Not sure of english term for it
Bacon preserved with just salt is sometimes labeled "salt-cured","dry aged," or "uncured". It just kinda depends on the brand and the cuts they decide to use. Unless you were talking about the whole dish you mentioned. I'm not sure if there's a word for that. It does sound like it would be a nice breakfast kind of dish😊
When I'm having a lazy day, I will throw in several onions, some pumpkin and garlic cloves into my convection oven/air fryer all in their skins, and make an easy pumpkin soup once they are all cooked. I keep one onion as a snack, and puree up the onions, pumpkin and garlic to make a quick and easy pumpkin soup. The snack onion is my treat with butter, salt and pepper. I've been doing the onion in oven trick for decades. I like the new idea of putting all the flavours in it too. I'll give that a try as well.
Ever since I was a kid, my family (and now me) always tossed a foiled onion with seasonings onto the grill every time we grilled. Good stuff!
It's so easy and having a grilled onion with burgers or steaks is delicious! I do it every time I fire up the grill
💯 agree with you. A little extra $$ for heavy duty foil is a must for the kitchen. 😊
Ha! I didn't know this went viral. My Dad made these all the time when I was kid. Sooooo yummy!!
Everything old is new again. Lol
We fix these by wrapping them in aluminum foil and cooking them in a wood stove, fireplace or campfire. Wonderful!!
Im going to have to try this!
@@karmenrosebush It is wonderful. The wood fire adds another layer of flavor.
SO easy, right?!😁
I didn’t care for the texture of the spices when I tried it,,,it seemed sandy. I cooked with lots of butter and for a long time. I will try the beef bullion cube idea
Stick a clove of garlic in the hole with the butter.
Oh, yes! Good idea!
"that's what she said"
Growing up my mom would take onions, clean them, cut a divot and then add butter and a beef bouillon cube in each one. We’d either wrap them in foil and the put them in oven or add to the grill while cooking. We also did them in the microwave using casserole dishes with lids. The best. Now I want one.
One of my comfort foods is legit just an onion sliced and fried up in a pan. This seems easier and tastier, to be honest. Can’t wait to try it! 🤤
onions are much better in a pan and fried. I just made this and it was okay :(
@@LuluBeLulu Ah well… such is life. I’ll still give it a go cuz I’m such a sucker for onions, but hey, pan fried onion club, unite! 🙌
"They say if you peel an onion underwater, you will never cry. I can't stay underwater that long, and I ain't gonna even try."
Imagining chopping an onion underwater.😭
Yeah, I think the water just washes away the tears ;p
If you took too long, nobody would know if you cried or not.
Hahaha. This is so funny. The onion under water, not you. Good one!
Here in Argentina we do that frequently in our barbeques. We wrap onions and potatoes in foil with herbs and some olive oil and put them just right in the fire (charcoal or wood). They are delicious!
I love roasting red onions, sweet-potatos, and winter squash and blending them up in a veggie broth with a little cream and some sage for the most wonderful fall soup. The roasted red onions make it taste so good. The recipe actually doesn't call for them but I added them one year and now it tastes off without them. You should try it some time. You need 2 acorn squash, 2 butternut squash and 3-4 medium sweet-potatos cut up and roasted. Peal after roasting its easier. 1 larger or 2 small red onions cut in half and roasted with the rest of the veggies. Blend all the vegetables with either chicken or vegetable broth 2 small sage leaves(optional) salt and pepper to taste serve with a small amount of cream on the top of the soup in the bowl and french fried onions.
I cook half onions with my roast so I can eat the onion by itself. I also like to use them for onion sandwiches.
I might try this with sage & rosemary for Thanksgiving. 😊
During WWII, the boiled onion was apparently a bit of a "treat" for some (not so much others) as although they weren't rationed, they were in short supply along with many other foods, but the boiled onion was a literal thing, place an onion into boiling water and cook 'til tender, some were served with addons if available, but as with the "make do" attitude of the time, it could just be eaten as-is, plain boiled onion on a plate... :)
They're pretty easy to grow in your back yard. I'm sure everyone that had a yard, probably grew their own onions back then.
There is an episode of Foley’s War where onions are in such short supply that they hold a lottery where an onion is the price.
💀💀💀
Back in the sixties my mom made this using using beef bullion cubes and butter.
Oh, that looks so warm and cozy.
I used to have an onion cooker. I got it at walmart a few years ago.
I remember reading about boiled onions in the book "Angela's Ashes". Apparently back in those days in Ireland, an onion boiled in milk was supposed to cure a sick baby... The only thing I can think of that that might remedy is vitamin deficiency...
Tons of herbal remedies out there have validity and scientific backing, this sounds like and herbal remedy even though most don't consider onion an herb.
Oh, both these recipes sound so delicious, especially if you’re a fan of onions in any preparation, which i definitely am! Long before we (in western Canada, where I live) were able to buy Vidalias, Hawaiian sweet or Walla Walla onions, my aunt, who was a fabulous cook, once told me that the flatter the onion, the sweeter and less pungent it will be. I’ve found this to be true. And I always keep an onion in the fridge to add to salads; it seems less pungent when cold.
Thank you for a channel that is so entertaining and educational, Emmy. You deserve awards and accolades!! ❤️
Guess we know what house Emmy is having for Thanksgiving
I love onions any way but raw. This looks so easy and I'll bet any leftovers would be delicious inside a toasted ham and cheese sandwich. I recently quartered a whole bunch of onions that were starting to sprout, chucked on butter and balsamic vinegar, covered with foil and baked it alongside a chicken and the onions were SO good. I love the suggestions here to use beef bouillon, great idea! Onions are such a workhorse vegetable and they deserve way more respect than they get! Cheers from Oz!
I've been doing this or forty years, but with olive oil and balsamic vinegar. Love them.
I'm feeling really motivated.
Could you share some details about the bi-weekly topic you brought up?
Yeah sounds impossible, yet with Maria Luisa Clare, I've come to the conclusion that financially anything is possible. I got my self my dream car 🚗 just last weekend and a whooping $320k in savings already, My journey with her started after my best friend came back from New York and saw me suffering in debt then told me about her and how to change my life through her. Maria L Clare is the kind of person one needs in his or her life! I got a home, a good wife, and a beautiful daughter. Note!:: this is not a promotion but me trying to make a point that no matter what happens, always have faith and keep living!!
Wow 😱 I know her too!
Miss Maria Luisa Clare is a remarkable individual whom has brought immense positivity and inspiration into my life.
I got started with a miserly $1500. The results have been mind blowing I must say TBH!!
In my house I just need to start cooking onion in butter and everyone knows something good is coming !! :)
I don't know what old bay is but roasted onions are always delish
yours is the second video I’ve seen today making this I have not heard of it before today because I don’t have TickTock but I’m definitely going to make this❤
I've been wanting to make these. I just found a recipe in one of my Mom's old cookbooks from 1945, originally published in 1901,
Baked onions.
The onions are cooked in a baking dish, not peeled, a cross cut into the root end. Place in dish cut side down. Or you can slice the onion in 1/2" slices. Add melted butter, s&p and a little water. Then bake!
My grandmother would make these on the grill in the summer and in the oven in the winter. She used the sweet onions, a melon baller to cut the center out and added a beef bullion cube in the center with the butter.
After 25ish years of hating onions, something changed and now i cant get enough of em. When i heard of this trend, I really wanted to try it and i think this video has convinced me to go buy a bag of yellow onions and make some onion boils 🤤
A stupid easy baked onion side dish can be made with a couple of bags of frozen peeled pearl onions, butter, fresh thyme, salt, and pepper. It's basically a dump and stir, but it's delicious with any sort of roasted meat.
Oh, I bet that would cook faster too.
Vidalia or any other sweet onions have traditionally used raw, as in salads. The yellow onion is also called a cooking onion, so better when cooked.
I was just going to say the exact same thing!
Yeah sweet onions are amazing for eating raw, personally I love some on a sandwich. A sandwich with butter, cheese, tomato and some raw onion on top for example is fantastic.
I hatan onion shaped cooker that goes in the Microwave, done the same way for 5 minutes. Love it!
I cook onions this way periodically.
Townsends showed us how a while back.
They're great!
But I never thought to use the melted butter and spices.
I will certainly try that next time.
Love the channel!
Keep up the great work!
I find that the big difference between vidalias or sweet onions and regular yellow onions is, the vidalias get soft and disolve a lot quicker, so if you want tender go sweet onions. Sweet onions also burn easier because of the higher sugar content, so you need to take that into account and lower temps and possibly shorten cooking times. I can get deals on bags of small sweet onions sometimes as the big ones are what they use for onion rings.
Roasted onions are lovely.
The seasonings sound nice, too.
My family use to make something like these when we went camping. We would do a lot of prep at home quarter, or half the onions depending on the size and take out a bit of the middle (you decide but you want to put in about a tablespoon of butter and spices.) We just left the skin and all on. We used a compound butter anything we liked and jput it in the middle. Wraped it in heavy almunanm foil. We would set them in the coals to slow bake and have them as a very special treat. They were always so tasty. The onions got so sweet, and the butter and herbs just made it a wonderful surprise. I remember giving it to friends who were shocked that they loved eating onions. We saved the middles for stocks or to cook with the brats. I miss that. I am now alergic to onions.
I so love your videos. I'm a fellow Rhode Islander and love your adventurous food spirit! Keep up the great videos.
Awesome video Emmy!
Ooo! I’ve had something similar years ago, but just garlic salt and olive oil. Love how you prepared it! My kids would LOVE this. They both even like raw onion and come and steal some when I’m cooking. Thank you, Emmy!
When you said "Onion boil but you don't boil it" I honestly thought that meant you were going to end up using Seafood Boil seasonings.
Old Bay is seafood boil seasoning.
After roasting the whole onion, instead of peeling it, I just cut/pick off the root end and squeeze out the soft inside.
This was a joy to watch
Thank you!🧅⭐️🤓
I bet the onion boil would be awesome with grilled shrimp and rice.
Mmm...that would be a delectable combination.
I must really like you, Emmy, because I'm still watching this. Not only do I not like onion, they give me the Hersheys, if you know what I mean 😅
This is my camping meal. Its one of a list of items you can just wrap in foil and throw in the fire-- sausage, potato, garlic, etc. All great options.
Save your onion, celery and carrot trimmings in a bag in the freezer and use them to make stock or to enhance store bought stock,
This is a good hard times recipe
“Hand me some breath mints." :P
According to Google pepper has been in wide use across the globe since 30 BCE so it would definitely be time appropriate for this dish.
hi emmy! ❤
👋🏼👋🏼👋🏼
yummy in thine tummy emmay!
I use my apple corer for taking out the middle of tomatoes.
A few cool shots of that onion! Wearing Meta smart glasses (or similar)? Great video. 100% making roasted onions soon (and I agree - I think the yellow onion is likely the best choice). Thanks Emmy!
Jane's Krazy Salt is also really good on almost everything ----salt, onion, pepper, garlic, celery seed, thyme, oregano. I add red pepper or cayenne for heat. Ill add smoked paprika for smokiness. Ive got my family addicted, too.
My dad used to do something like this . He didn't use seasoning or dont think he did. He would just put butter on the onion and bake it. It was so good.
These have been around for many many years. No idea why tik tok people think they invent things 🤦🏻
Most of the tik tok audience is younger people who haven't seen a lot and they get all starry eyed over people they watch. At least this recipe is good and not some dangerous BS.
@loriki8766 they need to get out in the world then.
This sounds delicious! Thank you for sharing!
If you don't want to waste your vegetable scraps, put them in gallon size ziploc bags (I usually fill 2 because my stock pot isn't super huge but if you have a really big one you could probably fill about 3-4) and freeze them to make vegetable stock once the bags are full! It's good if you have produce that you aren't going to use before it goes bad too. And it tastes way better than store bought vegetable stock. Scraps from onions, garlic, bell peppers, mushrooms, leeks, fresh herbs, etc make a really awesome broth! Just avoid using cruciferous or starchy vegetables because they'll make the broth bitter or cloudy :)
Reminds me of roasting the harvest squash. Would roast both squash and onions together with butter and various seasonings on them. The onions really made the squash even better than it already was.
The hack I learned from my grandmother is refrigerate the onion for at least an hour before you chop/slice/whatever and it should significantly cut the volatiles. It really does work.
And you can never go wrong with Old Bay...we used to dust hotdogs with it
Luv you girl!! Bravo for showing us the viral onion boil in your perfect style! PS: Don’t forget to tell your audience the health benefits of the wonderful onion!! 😉
There is some science behind cooking onions for a long time, (not just caramelizing them) it brings out umami meatiness somehow through some chemical reaction. I can't remember how it works but I remember reading about it! One of the secrets behind french onion soup.
Reminds me of when I marinate tough cuts of beef for 72 hours, throwing in a few quartered onions to the marinade, then grilled the quarters along with the steak... Super delicious and flavorful!
Often when growing up, when we had a roast, my mum often added a whole onion each into the pan where we were roasting the potatoes. I enjoyed them more than the potatoes most of the time, so sweet & tasty.❤️❤️👏👏🇬🇧
Love ya Emmy keep doing what you do! 😊
I fully agree on the heavy duty foil as I tend to rinse and reuse my foil if it’s not too messy and the heavy foil ends up saving me money.
I always use my onion trimmings, skins and all, when making broth from chicken bones. It not only adds flavor, but the skins deepen the color.
Thank you, Beano, for sponsoring today's video!
Vidalia onions (and Walla Walla sweets) are "sweet" compared to regular onions because they have much less sulfur, so really they just taste more sweet when eaten raw, because they don't have the strong pungent sulfur-y raw onion taste on top of the sweetness. All onions mellow when they cook and lose a lot of that pungency, though, so sweet onions really are best appreciated raw; they'll end up tasting largely the same (or even a little less flavorful, maybe, like you noted) as other onions once cooked.
Emmy ... For the onion ends , I have an ice cream bucket in the freezer I add ends to .. like celery, carrots, so on .. once the bucket is full I make a awesome vegetable stock..
I LOVE onions, food without onions is dead to me. However this opens up a whole new world and I will be trying them for sure. Thanks for leading us on these adventures.
Looks amazing. If you score a circle in the layers of skin around the root, you can gently squeeze the cooked onion out of the peel before you eat it.
You can make roasted garlic the exact same way and it's absolutely delicious. Cook time won't be as long, and use olive oil and thyme instead of butter. It's good for sauces, on pizza, for making roasted garlic butter, anything. Or you can just eat it straight out of the oven like she did with the onion. It turns really sweet and mellow, the bite is gone and it pops right out of the peel easily. it's absolutely one of the best things you'll ever eat. You can also save the olive oil it was cooked in to use in sauces or for other purposes. I was a chef for 18 years, and this is a trick that lots of nice restaurants use. Any kind of roasting is the best way to serve vegetables!
Emmy using that giant knife to peel an onion is hilarious 😂
This looks like a stellar method for making beer braised onions.
Love to you Emmy!
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I haven't heard of it. But it sounds interesting
This is the earliest ive been in some years ❤❤❤❤❤❤😂🎉🎉🎉🎉
This made me put some frozen onion rings in the air fryer. Thanks, Emmy.
Yellow onions actually have more sugar content than vidalias, vidalias are just milder when you eat them raw
I used to frequent a restaurant that offered a baked onion as a side dish. It was delicious!
Hey Emmy, been watching you for years, now! Love onions and these look so easy and delicious to make! Any recipes for Thanksgiving on a budget? Love from Wisconsin❤
After you cut the top off the onion, rinse it under cold water for a few seconds. It will help a lot with the onion tears. Soaking it in cold water for 5 to 10 minutes helps even more.
When I make stuffed peppers, I started years ago dicing up good top bits and freezing them. Over time I did it with onion halves on ends also. So I always have 2 freezer containers, one just onion other pepper onion mix, ready when I am rushed, out of fresh or just need a bit. Emily is totally right on heavy duty foil...when occasionally I have bought the regular by accident I'm upset!
We always roast some red onions and a whole garlic with our chicken roast dinner. Yum.
First time I heard a variation of this was from Townsends, like five years ago? It's pretty tasty imo
Nice Thanksgiving side dish. Yum!
I just saw this on "Momma and Josh."
I should never watch you at night. Now I'm hungry at 6:30 a.n.
This has been a staple of bbq dinners in my family for as long as I remember.