It was my first time making it and it came out amazingly tasty. I put some on my boyfriend’s breakfast sandwich. After 20 min later he texted me from his office that it was the best sandwich he’s ever had. Thank you!!
I’ve been watching other videos trying to come up with something with a twist of my own. However your recipe I could almost smell it I mean that was amazing by adding the fresh squeezed orange juice. I think you did wonderfully and thank you for sharing this with everybody.
I made it, and still have all my fingers, it did take me a lot longer to cut the onion than it took you but well worth it, and it tastes much better than shop-bought.
Chop the onions and put them into a bowl. Clarified butter and oil, and then pour the onions from the bowl into the saucepan. So much easier than chopping the onions, leaving them on the board, and then pouring them from there into the saucepan.
If you water bath canned it, it would probably last you one year or two, no longer on your shelf. However if you water bath you need to have vinegar in your recipe. Most people will make caramelized onions with balsamic vinegar and cook it up with a little bit of oil or with butter both. I have four variations of caramelized onions some of them I water bath them because they had vinegar in them the others I had to put in a pressure cooker and for a pint jar that’s about 70 minutes. If you water bath it could be 15 to 20 minutes, big difference. The shelf life will be the same.
@@donnabowers1317 Sugar is also a preservative and this recipe has a lot of sugar in it especially if you consider the natural sugars in the orange juice.
In all other recipes I've been told that you have to cook it in loads of batches because you don't want to pile them on top of eachother as they will just steam and not cook correctly. But according to this you don't have to, and it looks like it comes out really nicely anyway? Confusing. Is it down to the orange juice / sugar?
You want to sweat the onions anyway, as long as you stir it frequently so it doesn’t burn and the ingredients are equally exposed to the heat then the result will be the same.
I've been using balsamic vinegar instead of OJ, for the last 25yrs... Will try your way next time. - except the butter/olive oil part, as I tend to smoke those (peanut oil is my go-to) May I ask WHY you spec. brown/yellow onions? (as opposed to say: Vidalia or similar sweet onions?) BTW, I suggest trying your caramelized onions & crumbled bleu cheese atop a good filet mignon. sometime; it's a life transforming experience.
@@kermitok3073 yes, it will just change the flavour and how sweet or tart the onions will be but this has a ton of sugar in so even using lemon juice, it’s not going to be tart.
I tried your recipe and found it tasty but way too sweet for my taste. the orange juice is a very nice addition though. anyway, keep up the great work.
Yeah you really don’t need to add all the sugar, it makes it last longer though doing it this way. I will update this recipe and make a new version Soon
Why not let the onions caramelize themselves? It takes about 45 minutes on medium fire.... Why add sugar and orange juice?... also high heat?... you burning the onions.
I’m not so sure about it. You probably don’t need to add oil, I hope it wasn’t olive oil, clarified butter has a smoke point of 450. Oil only gets added when cooking with regular butter. Two, there is so much sugar, one cup! If you add so much sugar to anything it will sweeten any vegetable up creating same caramelisation effect. Try it with eggplant, bell peppers, anything… it will be same. It’s also be very unhealthy, you practically eating burnt sugar. Three, why does your container must be sterilised? Clean container sure, I understand.
Sugar and OJ??? I make caramelized onions in 10 or 12 lb batches on my BBQ in a roasting pan over cast iron plates to distribute the heat. It takes all day. No sugar, no OJ, no butter or oil. Just a couple of cups of water to keep them from burning at the start. I drain it off a bit when they start rockin and put the same water back when I am bringing them home and trying to get them as sweet as possible. I get 2 large mason jars of oniony goodness so sweet you could use it for marmalade or pie filling. Thankfully my wife doesn't like it so its all mine!!
It was my first time making it and it came out amazingly tasty. I put some on my boyfriend’s breakfast sandwich. After 20 min later he texted me from his office that it was the best sandwich he’s ever had. Thank you!!
This is so great to hear! I'm so glad you and your boyfriend enjoyed it!
I’ve been watching other videos trying to come up with something with a twist of my own. However your recipe I could almost smell it I mean that was amazing by adding the fresh squeezed orange juice. I think you did wonderfully and thank you for sharing this with everybody.
I made it, and still have all my fingers, it did take me a lot longer to cut the onion than it took you but well worth it, and it tastes much better than shop-bought.
Fantastic!! Happy to hear you still have you’re fingers 😉 Please enjoy 😊
You can't not love this guy. 3 years ago turning it belters like this. Still making this today. Thank you chef.
Note - if using regular orange juice from a bottle, use less sugar! Thanks for the recipe!
This was the bomb! So delicious. Thank you
I use to hate onions before until I tried caramelized omg I can eat them with a toasted bread sooo good!
Caramelised onions are too good 🤤🤤
Very different and brilliant!
Each time I do this amazing caramelized onions I say ( thank you chef ) 🌷🌷🌷🌷
So glad you enjoy them!!
@@ChefJackOvensThank you Chef for the wonderful recipe.. How long can I keep it and should it be put in the fridge?
Those onions really look amazing! Good Job!
Thanks. They are delicious and so easy to make!
Wow, looks delicious, I will definitely try it. 😋
Interesting twist with the orange. Nice.
Chop the onions and put them into a bowl. Clarified butter and oil, and then pour the onions from the bowl into the saucepan. So much easier than chopping the onions, leaving them on the board, and then pouring them from there into the saucepan.
I just found this channel and I had to subscribe. I'm looking forward to watching all your videos.
🙏🙏🙏
Great job.
Im crying already!!!!!
Perfect
🙏🙏
Made some today with a different recipe and I plan to have them over kielbasa in a day or 2.
Yum! Enjoy.
Thanks for the video. I burned my onions though because I wasn’t using a gas stove and it’s not the same temperature and times on induction. 😞
Had always wondered how these wer prepared whenever i ordrd these asian street buchos restaurnt caramalised onions ..thnx a ton chef
They're super easy to make and taste so good.
i wonder too how can someone write as bad as you do
@@Batnano how many languages do you speak asshole?
@@toadmove3774 pretty sure more than you do,i bet english is your mother language and the only one you know,like a classic american
@@toadmove3774 oh,and you're a white knight too
Knife skills!!
That looks amazing 👌🏼it’ll go perfectly with burgers ✅ thanks chef 🌷
It’s so tasty! You should check out my burger recipe and add this into it! 👌👌👌
Chef Jack Ovens sure 👍🏼 I will
Looks nice.
You know it!
Would orange zest along with the juice work with this too?
These look amazing! i'd add a pinch of salt and some balsamic vinegar to add a slightly pickled flavor too it.
Great idea!
Hello, it looks delicious. May I ask how long I can store it (if not eaten immediately)? Thank you.
Thank you! This is able to be stored for up to 3 weeks, the sugars in this will preserve the onion. 😊
If you water bath canned it, it would probably last you one year or two, no longer on your shelf. However if you water bath you need to have vinegar in your recipe. Most people will make caramelized onions with balsamic vinegar and cook it up with a little bit of oil or with butter both. I have four variations of caramelized onions some of them I water bath them because they had vinegar in them the others I had to put in a pressure cooker and for a pint jar that’s about 70 minutes. If you water bath it could be 15 to 20 minutes, big difference. The shelf life will be the same.
@@donnabowers1317 Sugar is also a preservative and this recipe has a lot of sugar in it especially if you consider the natural sugars in the orange juice.
How to make a sugary syrup for sweet flavour. Suggest an alternative for the oranges. Thanks :)
In all other recipes I've been told that you have to cook it in loads of batches because you don't want to pile them on top of eachother as they will just steam and not cook correctly. But according to this you don't have to, and it looks like it comes out really nicely anyway? Confusing. Is it down to the orange juice / sugar?
You want to sweat the onions anyway, as long as you stir it frequently so it doesn’t burn and the ingredients are equally exposed to the heat then the result will be the same.
very interesting~
It’s a different take on classic caramelised onions and has such a great flavour.
How long can we store this caramelised onions?
I made more stirrings in shorter time intervals to avoid that char on the onion I takes some of the sweetness everything else is just nice😜
Would like to see carmelized cabbage .
Can you make these the night before?
How long does it keep
How long we can use them if cooked onece ??
Hello! nice video!!! but can i use other juice? like apple juice?
Definitely!
I'm so wonderful I use red onions.
How long does it keep, looks good
This will last up to 3 weeks in the fridge. It can also be frozen for up to 4 months
can it be refrigirated? and how long would it last?
This will last up to 3 months with full flavour. Always keep it in the fridge.
I'm just wondering if you kept the white part on the oranges for a bit or bitterness
Its okay to leave it on. I only trim off the rind
Hi may i know for how long we can keep the caramelized onion....if yes at where.either in fridge or.just at warm place.tq
Good question, I hope someone answers it for both of us.
This still hasnt been answered
If stored in a sterilised jar and lid they can keep perfectly for at least a year .
Is it possible to clean the sauce pan after this?
It’s very easy 😊
👍
😀😀
oh my god
I've been using balsamic vinegar instead of OJ, for the last 25yrs... Will try your way next time. - except the butter/olive oil part, as I tend to smoke those (peanut oil is my go-to)
May I ask WHY you spec. brown/yellow onions? (as opposed to say: Vidalia or similar sweet onions?)
BTW, I suggest trying your caramelized onions & crumbled bleu cheese atop a good filet mignon. sometime; it's a life transforming experience.
i dont really like smoking olive oil i think marijuana is better
He uses clarified butter which has a much higher smoking point than pure butter.
Can i put the caramelized oniuons in my burgers
Fuck yeah dude, they're amazing in burgers.
Yes of course!
Lol, he says in the video that it goes well in a burger.
"we're going to add 3 tbsp of clarified butter"
you son of a bitch I'm in
Haha 😂 👌👌👌😉
@@ChefJackOvens this recipe is schwifty af! Gonna try it soon I will let you know how it goes :))
What do I do once I'm at the stage where there's too much smoke to see anything? 😓
Can i use apple cider vinegar instead or orange juice?
Yes you can but use half the amount and taste as you go
@@ChefJackOvens 😊👍 thanks!!! Im from the Philippines..and i will surely subscribe to your channel😊
Thank you 🙏
wow, your voice is so beautiful.
Great recipe! Can i skip the orange juice? The result will be the same?
Yes you can. The orange juice adds a really nice flavour but it can easily be done without. 😊
Chef Jack Ovens I tried it with orange. It’s awesome
Mate can i replace the orange juice to lemon juice or apple juices
@@kermitok3073 yes, it will just change the flavour and how sweet or tart the onions will be but this has a ton of sugar in so even using lemon juice, it’s not going to be tart.
that is the weirdest orange juice I've seen in my life
holy shit bro these are so fucking delicious
They’re so good 🤤🤤
JFC I have a chocolate chip cookie recipe that calls for 1/2 a cup of sugar
This dude made bbq pulled pork
Surely that is not just orange juice, as it is creamy and thick in texture. Not even freshly squeezed oranges come out looking milky.
That's orange juice. I did in the video
Can you use Worcestershire sauce?
Stirring with a spatula? Someone get this man a wooden spoon!
Trust me, spatulas are the best 😉
@@ChefJackOvens im making your carmalized onions right now
shelf life?
This will last up to 2 months due to the sugar content 😊
Hi whats the shelf life? Do we need to refrigerate?
The shelf life is 4-5 months. Yes these need to be stored in the fridge. 😊
1kg turn in 200g. Nice
Caramelies
I tried your recipe and found it tasty but way too sweet for my taste. the orange juice is a very nice addition though. anyway, keep up the great work.
I think I would add orange juice but not the sugar, oranges are sweet enough.
Too much sugar. Diabetic what should you add instead?
Ghee has a higher burn point than olive oil, just FYI :)
That’s correct
Was shocked when you dump all that sugar in haha. I got a sweet tooth but that is too much. I might cut the sugar to half if making this.
Yeah you really don’t need to add all the sugar, it makes it last longer though doing it this way. I will update this recipe and make a new version Soon
Why not let the onions caramelize themselves? It takes about 45 minutes on medium fire.... Why add sugar and orange juice?... also high heat?... you burning the onions.
I've seen other recipes that dont
Use all that sugar .
Caramelized onions don't need sugar, the natural sugar in the onions does the trick, but it takes longer. That must be awfully sweet.
A food processor is your friend.
They’re very handy 👌👌
The more your caramelized onions look like a pile of sticky wet hair, the better!
Haha! That’s true 😉👌
I’m not so sure about it. You probably don’t need to add oil, I hope it wasn’t olive oil, clarified butter has a smoke point of 450. Oil only gets added when cooking with regular butter. Two, there is so much sugar, one cup! If you add so much sugar to anything it will sweeten any vegetable up creating same caramelisation effect. Try it with eggplant, bell peppers, anything… it will be same. It’s also be very unhealthy, you practically eating burnt sugar. Three, why does your container must be sterilised? Clean container sure, I understand.
Sugar and OJ??? I make caramelized onions in 10 or 12 lb batches on my BBQ in a roasting pan over cast iron plates to distribute the heat. It takes all day. No sugar, no OJ, no butter or oil. Just a couple of cups of water to keep them from burning at the start. I drain it off a bit when they start rockin and put the same water back when I am bringing them home and trying to get them as sweet as possible. I get 2 large mason jars of oniony goodness so sweet you could use it for marmalade or pie filling. Thankfully my wife doesn't like it so its all mine!!
The nutrients is not there anymore. Lol
What’s the storage on this?