Has someone that makes a lot of beef Wellington, I could’ve told you shallots from the title alone. The extra flavor you’re looking for is a hint of garlic is what I tell people. That being said, shallots, mushrooms, and garlic garlic is the perfect base for any sauce you could ever make. With a beef Wellington you use it for a duxelle. Last night, I made a red wine reduction Alfredo sauce with shallot, mushroom and garlic, chicken stock, cream and it was incredible. It is hands-down, the tastiest recipe you could ever de for pasta.
I found your video while searching for “how to caramelize red onions.” You convinced me to go with shallots instead (thanks for saving me a lot of time and disappointment). I’m Haitian and we use shallots in our cooking anyway, so that was an easy sell.
New subscriber here man❤ love the technique I’ll do the shallot tomorrow for my toasted truffle mushroom with Caramelize onion and garlic confit cream 🤙
Set your onions in the freezer for 5 minutes before you chop them. It helps keep down the fumes. You can also refrigerate overnight or put them in ice water for 15 minutes before chopping. No tears.
In Malaysia, we use small red onion slow fried with oil , we call it red onion oil 红葱油( kind of caramelised with much oil). We always use it for black Wan Tan Noodles , it taste really great
This is great! I only discovered shallots in my cooking a few years ago but not surprised they were so good they are great making crispy fried onions as a topping too.
Fun fact the reason onions burn your eyes is due to them reacting with your tears making a sulfur compound that burns your eyes. 5 ways around that are: 1. A sharper knife, less damage to the cells less sulfur released (this is the most important one) 2. Cut them underwater, no way for them to get to your eyes 3. Chill the onions as it slows the reaction 4. Somepeople find it better to chew gum as the constant motion causes your eyes to clear faster than the compund builds up 5. If you have a fan blowing across the cutting board it wafts the fumes away from your eyes however this is temporary as they will eventually build up in the room
They don't "react with your tears making a sulfur compound", they release a sulfurous compound when the cell walls are broken, which is then aerosolized by the motion of the blade, which then land in your eyes and cause irritation. You don't cry, hold an onion to your tears, and then magically create sulfur by reacting AN ONION WITH SALT WATER. THE SULFUR IS ALREADY THERE YOU FOOL
The only question I have is how well did you clean the pan after each batch? It looks like you used a cast iron pan so I'm not sure if there was a flavor transfer from batch to batch. Especially if there was any left over oil from the previous batches that could have carried the nuanced flavor to future batches. So could it have been possible that the true may have been different if flavor transfer wasn't a factor. Again, I really love all your content as it's some of the best out there. I'm just splitting hairs for the sake of pure objectivity.
Great points and I agree with you that leftover oil could have carried over some flavor. I tried my best to prevent this by cooking all the onions in their own pan, with the exception of the red onion and and green onion. I cooked those in the same cast iron as the yellow onions. I did give the cast iron a nice wipe down in between but I'm sure some flavors carried over. That being said, my winning pick was cooked in a "controlled" environment which I am happy about. I'm definitely going to perform my next experiment in a more controlled environment, so great suggestion!
I want to say that you did burn the red onions a bit. Although other onions are preferred, I find that red onions work really well for fried onion burgers.
your house must have smelled AMAZING after all that caramelizing lmao
No candle can do what these onions did to my house haha
Onions are great for giving gas too so the smell isn't over with! lol
Now this is quality content. Asking the important questions! 👏🏻👏🏻❤
More to come! Glad you enjoyed the video.
Damn I can't believe I found this channel so early. I have a feeling this one's going to blow up as long as he makes consistent content
Thank you, I have a lot of ideas I'm excited to share in future videos
I want to be surrounded by bowls of caramelized onions.
Please keep making videos like this! You are a treasure! Love the editing!
Thank you and there's more to come!
Next time get some nice baguette for the onion test. Just smother that baguette with onions. Mmmmmm!
You are so awesome!!! I really mean that!!!🎉🎉🎉
Has someone that makes a lot of beef Wellington, I could’ve told you shallots from the title alone. The extra flavor you’re looking for is a hint of garlic is what I tell people. That being said, shallots, mushrooms, and garlic garlic is the perfect base for any sauce you could ever make. With a beef Wellington you use it for a duxelle.
Last night, I made a red wine reduction Alfredo sauce with shallot, mushroom and garlic, chicken stock, cream and it was incredible. It is hands-down, the tastiest recipe you could ever de for pasta.
I was having a conversation with someone about beef Wellington the other day actually. The sauce you made sounds amazing. Shallots for the win!
your channel's gonna blow up in the future for sure
thank you, more videos to come soon
I found your video while searching for “how to caramelize red onions.” You convinced me to go with shallots instead (thanks for saving me a lot of time and disappointment). I’m Haitian and we use shallots in our cooking anyway, so that was an easy sell.
Glad you found my experiment useful! I want to try Haitian food now because I love shallots too haha
your content is amazing, i'm recommending you to everyone i know. love the video!
Wow, thank you!
Fun idea and really well put together
Appreciate it, glad you liked the video
Here from your short, ur editing is great
Thanks for check it out!
New subscriber here man❤ love the technique I’ll do the shallot tomorrow for my toasted truffle mushroom with Caramelize onion and garlic confit cream 🤙
Toasted truffle mushroom with caramelized shallot and garlic confit sounds amazing! Glad you like the video too
New full length video!? Loving this content, Shaunson. Keep it up.
Thanks Jeff! Been working hard and there's more to come.
Keep up this content I love this stuff
Thank you, more to come!
Your channel is highly valuable. Great job and keep it up.
I appreciate that!
Set your onions in the freezer for 5 minutes before you chop them. It helps keep down the fumes. You can also refrigerate overnight or put them in ice water for 15 minutes before chopping. No tears.
In Malaysia, we use small red onion slow fried with oil , we call it red onion oil 红葱油( kind of caramelised with much oil). We always use it for black Wan Tan Noodles , it taste really great
I used to live in KL actually! I was a kid though so my culinary memory is was not that strong but the red onion oil sounds good.
This is great! I only discovered shallots in my cooking a few years ago but not surprised they were so good they are great making crispy fried onions as a topping too.
Shallots changed my cooking life too! I had a feeling shallots would do really well in this video.
i'm glad i came across this!! super great and entertaining content! subscribed!
Welcome aboard and thank you!
A symphony of onions!
Huge fan! Love your videos
Fun fact the reason onions burn your eyes is due to them reacting with your tears making a sulfur compound that burns your eyes.
5 ways around that are:
1. A sharper knife, less damage to the cells less sulfur released (this is the most important one)
2. Cut them underwater, no way for them to get to your eyes
3. Chill the onions as it slows the reaction
4. Somepeople find it better to chew gum as the constant motion causes your eyes to clear faster than the compund builds up
5. If you have a fan blowing across the cutting board it wafts the fumes away from your eyes however this is temporary as they will eventually build up in the room
I might just make a video with all this info. Thank you.
They don't "react with your tears making a sulfur compound", they release a sulfurous compound when the cell walls are broken, which is then aerosolized by the motion of the blade, which then land in your eyes and cause irritation.
You don't cry, hold an onion to your tears, and then magically create sulfur by reacting AN ONION WITH SALT WATER.
THE SULFUR IS ALREADY THERE YOU FOOL
Ima caramelize only shallots now!!
We can forget about all other onions
ogres are like onions (minus the carmelization)
But with if Ogres want to be caramelized too? Caramelized with good times and friendship.
Fire video bro
Appreciate it
Were you sprinkling sugar or salt into the pans? (or both?)
The onion man!
It's Sir Onion Man
The music behind your super mix sounds like a soundtrack. Which one (if it is one please)? :)
The Secret Spring by Helmut Schenker
The only question I have is how well did you clean the pan after each batch? It looks like you used a cast iron pan so I'm not sure if there was a flavor transfer from batch to batch. Especially if there was any left over oil from the previous batches that could have carried the nuanced flavor to future batches. So could it have been possible that the true may have been different if flavor transfer wasn't a factor.
Again, I really love all your content as it's some of the best out there. I'm just splitting hairs for the sake of pure objectivity.
Great points and I agree with you that leftover oil could have carried over some flavor. I tried my best to prevent this by cooking all the onions in their own pan, with the exception of the red onion and and green onion. I cooked those in the same cast iron as the yellow onions. I did give the cast iron a nice wipe down in between but I'm sure some flavors carried over. That being said, my winning pick was cooked in a "controlled" environment which I am happy about. I'm definitely going to perform my next experiment in a more controlled environment, so great suggestion!
I want to say that you did burn the red onions a bit.
Although other onions are preferred, I find that red onions work really well for fried onion burgers.
Yummy 🎉🎉
I Love onions!! 🇧🇷🇧🇷🇧🇷
The world is better with onions 👍🏻
Great video. But please turn down the background music a wee bit.
Noted!
Wet paper towel next to the cutting board helps me with onion cutting
Edit: Indonesian here, shallot is part of our holy trinity! Yay!
I'll have to try that next time, and yessss the Indonesian holy trinity is amazing.
who is that nervous looking woman in the little pink dress, she is so beautiful💘
45 minutes 😮
there were a lot of onions to caramelize
🤓👏❤