This is the way I caramelize onions. It is a bit more fussy if you're doing a big batch, and it will take more than ten minutes, but for one onion 10 minutes is fine. I learnt it from a French chef at a restaurant in Scotland, of all places. He'd do caramelized onions for French onion soup over max heat and deglaze every time the fond would form to build the flavor and keep the onions from burning. For French onion soup using a pot full of onions, it might take up to 30 minutes of attention for all the onions to break down and get deeply caramelized. The low and slow methods are easier and more hands-off, but I love the flavor of these onions more.
I've had horrid luck at caramelizing onions in the past and now I see why. I haven't been deglazing. Also, when doing it the traditional way, I fell for all those videos that appear to show it just taking a few minutes (even less than this video). Thanks for the video.
welcome back Stella, haven't seen anything form you in a while. i had to re-watch all my favorite Chef John recipe videos for my youtube foodmaking fix.
The big, juicy, summer kind with only a few layers of paper is fresh onions, and the small, concentrated, winter kind that you buy in a big bag with tons of dried layers on it is storage onions.
@@CerpinTxt87 It was black. That can create flavor of it's own, but I won't be using the high heat method used here unless it's for something like burgers. This is not a fit method for something like French onion soup.
I commented on your previous version, and this is a style I like more. I have yet to try this, but: How subtle is the difference between fond and burnt? This looks more burnt to me, but I'm only not a pro. Storage or fresh onions?
fond is burnt. it is the same thing. when sugar from the onions burn to the pan and you scrape it off, that is the caramelization. You mean when is it burnt beyond crap. You scrape and de glaze the pan every two minutes or so, like he said. no more than 2 min i would say. let it stick a litte bit, scrape it, hit with water, "burn" it again. six years, haha
This might be a silly question but is the caramelize possible by not adding the extra sugar? I love the idea of trying this but I'm trying a limited sugar diet.
Don't just roast me for asking, I'm learning to cook! I have an LED temperature sensor, sooo.... At what temperature do I have High heat? Also, is it wrong to want caramelized onions in my omelet? I currently saute the onions, peppers, tomatoes, mushrooms, a squirt of hot sauce, a little salt and pepper, and towards the end I add fresh garlic. All covered with at least a tablespoon of olive oil and and a tablespoon of butter over low medium heat . All the ingredients soften, and the flavors blend together except for the pesky onions. So I thought I would caramelize the onions first and add them to the saute last. Actually, I add the scrambled eggs last.
Patricia McEvoy Carmelized onions are great in omlettes and almost everything else.At high heat, your pan should be about 375F. If you flick water into your dry, hot pan, it should bead up and bounce around; not just sizzle and evaporate.
Well that was fucking slap dash. You fucked it. For anyone who wants caramelised onions without the bs, cook the onions with a good pinch of salt over a medium low heat for 10-15 mins till they turn golden, then turn the heat up to medium and cook for another 5 mins - DONE. If you want, add a small amount of brown sugar and equal amount of balsamic vinegar to the onions when you turn it up to medium heat(About half a tablespoon of each, per 1 onion.)
Hey jacob im subbed to you and i had mentioned in a spatchcock video to butterfly it instead of using pressure to cut up by where the neck would be down the middle of the keel bone? You mentioned you'd consider/try it bit have you? And if so did you find it easier to flatten the chicken? Again i have to give my credit to alton brown's good eats episode that i saw it from. Glad that when i at times lookup a method and a channel im subbed to has a how to video on what im looking for. I trust the how to cooking videos im subbed to because ya'll know what the hell you're doing.
Great video. Yes, you can caramelize quickly. Same BS I used to hear about making a roux and that you needed an hour+ to do it 'right'. No you don't need to take that long.
Technique wise ive never tried to caramelize onions but im making philly cheesesteak and i dont want to just sautee onion and bell peppers. I love the caramelized flavor of the onion. So i watched the video and looks like you covered once before the first deglaze, is that purely to mimic the soft texture? Im on the fence about white wine or water since i have both. Im thinking the first deglaze white wine then water for the repeated deglazes or maybe white wine for the final deglaze so i can have a little flavor from the wine on my last one. I know you won't reply by the time the food is done so based off of this video I'm hoping that I don't fuck it all up. I'm not the sharpest knife in the roll but im sharp enough to cut you when you're looking for your sharpest knife
For those saying they're burnt, I disagree. A couple may be, but I'm sure once you legalize and they break down more, it's not noticeable. Also, you could do it lower heat, or less time if you don't want those couple dark onions. Take Care, Amanda
I agree, ppl wisecracking that its burnt, I bet they havent even caramelized once full time, much less fast method. Dont know what you mean with "legalize", i dont see how marijuana would help this recipe, but am open minded. i just did this method, and it turned out fine, it tastes a little more charred than the slow method but it worked out, am totally gonna practice more times. peace!
he shouldn't have cranked the heat that high, put the lid on and walk away. he did burn them. stirring in burnt onions and sugar does not make a caramelized onion. sorry.
+tresojos No, the kosher salt doesn't make a difference; you can use any salt you have on hand. HOWEVER, iodide (found in iodized table salt) does oxidize and break down when exposed to high heat. When the iodide breaks down, it will give off a metallic, acrid flavor. So you can use any salt you want for this recipe, as long as it's not iodized.
+tresojos You got it. There is a lot more information on salt and flavor structure in general in my F is for Flavor PDF which you can here: stellaculinary.com/e-mail-sign-up It is an e-mail newsletter bonus, but you can easily un-sub from my newsletter once you download the PDF (un-sub link is at the boot of each e-mail). Cheers!
What is this? This is just burning onions, the sulfur compounds and fibrous texture will still be inside these onions. This cannot be called 'caramelisation'.
This is the way I caramelize onions. It is a bit more fussy if you're doing a big batch, and it will take more than ten minutes, but for one onion 10 minutes is fine. I learnt it from a French chef at a restaurant in Scotland, of all places. He'd do caramelized onions for French onion soup over max heat and deglaze every time the fond would form to build the flavor and keep the onions from burning. For French onion soup using a pot full of onions, it might take up to 30 minutes of attention for all the onions to break down and get deeply caramelized. The low and slow methods are easier and more hands-off, but I love the flavor of these onions more.
I've had horrid luck at caramelizing onions in the past and now I see why. I haven't been deglazing. Also, when doing it the traditional way, I fell for all those videos that appear to show it just taking a few minutes (even less than this video). Thanks for the video.
How the hell were you trying to do it before? Deglazing is the key to the whole thing lol.
@@adamJKpunk not necessarily if you're doing the low heat high time method :)
I've used this method and it works. Best onions I've ever made.
Aww, is the full video rebuttal not available anymore? I randomly thought about this video, and remember how much I enjoyed it.
wow finally a proper video
greate recipe ! i made those for a beef steak and added steake juices from the pan, which made them even more delish!
+Señor Bender adding beef stock instead of water makes a similar impact
welcome back Stella, haven't seen anything form you in a while. i had to re-watch all my favorite Chef John recipe videos for my youtube foodmaking fix.
All these comments whining about "burned" as though fond/caramelization is not just controlled burning.
The big, juicy, summer kind with only a few layers of paper is fresh onions, and the small, concentrated, winter kind that you buy in a big bag with tons of dried layers on it is storage onions.
if you dont have time its good i guess.would still go with the 45 min medium low tho
Not Fond...it was burnt crust.
Don't think you know what fond is. If its not black, its not burned. Its fond.
@@CerpinTxt87 It was black. That can create flavor of it's own, but I won't be using the high heat method used here unless it's for something like burgers. This is not a fit method for something like French onion soup.
I loved the rebuttal video, it's a nice idea to make this shorter video as well though for people who want to learn the technique only.
Nice! so much bad info/technique on the net your material is spot on, great vids!
Cheers,
I wonder what the rebuttal video was about?
Not sure if 10 min are exactly possible. But definitely worth saving some time when the onions aren't the star of the dish. Thanks!
Thanks, perfect first time. It made a great topping on the bacon wrapped fillets ....
He added kosher salt and sugar. He did say it as it was being shown.
and you burned the shit out of the butter
That butter wasn't burned, it was just brown
Would it be difficult to do this in a cast iron skillet? Right now I have non stick pans and cast iron.
+Jesse Crandle A cast iron skillet would work great.
I commented on your previous version, and this is a style I like more. I have yet to try this, but: How subtle is the difference between fond and burnt? This looks more burnt to me, but I'm only not a pro. Storage or fresh onions?
fond is burnt. it is the same thing. when sugar from the onions burn to the pan and you scrape it off, that is the caramelization. You mean when is it burnt beyond crap. You scrape and de glaze the pan every two minutes or so, like he said. no more than 2 min i would say.
let it stick a litte bit, scrape it, hit with water, "burn" it again.
six years, haha
This might be a silly question but is the caramelize possible by not adding the extra sugar? I love the idea of trying this but I'm trying a limited sugar diet.
The onion has natural sugars. The extra sugar is to help carmelize it faster and change the taste slightly, but yes, you can carmelize without it.
Thanks for the video, like to know if you have the long method tutorial.
how to quickly BURN onions.... still does the job tho, when you dont want to spend 45min to caramelize them properly
I love your videos, always new tips for me to learn in the kitchen.
you added sugar and burned them, those are not caramelized, lol
What do you think burned them dipshit? It burns because the sugar is caramelized.
That's what I was thinking! They look charred
very easy and it turned out great! Thanks!
Don't just roast me for asking, I'm learning to cook! I have an LED temperature sensor, sooo.... At what temperature do I have High heat? Also, is it wrong to want caramelized onions in my omelet? I currently saute the onions, peppers, tomatoes, mushrooms, a squirt of hot sauce, a little salt and pepper, and towards the end I add fresh garlic. All covered with at least a tablespoon of olive oil and and a tablespoon of butter over low medium heat . All the ingredients soften, and the flavors blend together except for the pesky onions. So I thought I would caramelize the onions first and add them to the saute last. Actually, I add the scrambled eggs last.
Patricia McEvoy Carmelized onions are great in omlettes and almost everything else.At high heat, your pan should be about 375F. If you flick water into your dry, hot pan, it should bead up and bounce around; not just sizzle and evaporate.
When i tried to caramelize it it turns to black color 😭 some of em still has light brown colour
... taste bitter, help
How to caramelize onions in 10 minutes.... simple.... YOU CANT
Well that was fucking slap dash. You fucked it.
For anyone who wants caramelised onions without the bs, cook the onions with a good pinch of salt over a medium low heat for 10-15 mins till they turn golden, then turn the heat up to medium and cook for another 5 mins - DONE. If you want, add a small amount of brown sugar and equal amount of balsamic vinegar to the onions when you turn it up to medium heat(About half a tablespoon of each, per 1 onion.)
👀
Hey jacob im subbed to you and i had mentioned in a spatchcock video to butterfly it instead of using pressure to cut up by where the neck would be down the middle of the keel bone? You mentioned you'd consider/try it bit have you? And if so did you find it easier to flatten the chicken? Again i have to give my credit to alton brown's good eats episode that i saw it from. Glad that when i at times lookup a method and a channel im subbed to has a how to video on what im looking for. I trust the how to cooking videos im subbed to because ya'll know what the hell you're doing.
Great video. Yes, you can caramelize quickly. Same BS I used to hear about making a roux and that you needed an hour+ to do it 'right'. No you don't need to take that long.
Thank you
Technique wise ive never tried to caramelize onions but im making philly cheesesteak and i dont want to just sautee onion and bell peppers. I love the caramelized flavor of the onion. So i watched the video and looks like you covered once before the first deglaze, is that purely to mimic the soft texture? Im on the fence about white wine or water since i have both. Im thinking the first deglaze white wine then water for the repeated deglazes or maybe white wine for the final deglaze so i can have a little flavor from the wine on my last one. I know you won't reply by the time the food is done so based off of this video I'm hoping that I don't fuck it all up. I'm not the sharpest knife in the roll but im sharp enough to cut you when you're looking for your sharpest knife
mixwell1983 you a legen
Cool! Thanks!
thank you so much, it was so good on my bean burrito with steak
This guy is a short cut hack of a cook...the head chef would fire him instantly
For sure.
For those saying they're burnt, I disagree. A couple may be, but I'm sure once you legalize and they break down more, it's not noticeable. Also, you could do it lower heat, or less time if you don't want those couple dark onions.
Take Care,
Amanda
I agree, ppl wisecracking that its burnt, I bet they havent even caramelized once full time, much less fast method. Dont know what you mean with "legalize", i dont see how marijuana would help this recipe, but am open minded.
i just did this method, and it turned out fine, it tastes a little more charred than the slow method but it worked out, am totally gonna practice more times.
peace!
he shouldn't have cranked the heat that high, put the lid on and walk away. he did burn them. stirring in burnt onions and sugar does not make a caramelized onion. sorry.
Thank you!
perhaps this is a stupid question, but does the kosher salt make a difference in this recipe?
+tresojos No, the kosher salt doesn't make a difference; you can use any salt you have on hand. HOWEVER, iodide (found in iodized table salt) does oxidize and break down when exposed to high heat. When the iodide breaks down, it will give off a metallic, acrid flavor. So you can use any salt you want for this recipe, as long as it's not iodized.
Jacob Burton Thank you for that info on iodized salt! Will keep it in mind for sure
+tresojos You got it. There is a lot more information on salt and flavor structure in general in my F is for Flavor PDF which you can here: stellaculinary.com/e-mail-sign-up
It is an e-mail newsletter bonus, but you can easily un-sub from my newsletter once you download the PDF (un-sub link is at the boot of each e-mail). Cheers!
Sea salt is best
Thank you also. I too have always wanted to know that.
i only own non-stick pans :(
That’s still fine . You can use way less oil or just light spray of oil and use water more often .
@@unfiltered1804 yes! I did end up trying this method and still use it to this day.
What about salt?
I really like your videos. Keep it up!
The longer slower method is better if you don't like burnt bits.
Thank you! 🙏
Looks burned?
Yup
Thanks!
What is this? This is just burning onions, the sulfur compounds and fibrous texture will still be inside these onions. This cannot be called 'caramelisation'.
Useful
Some things just shouldnt be hurried
Exactly! You're the best :)
Carmel iced,, Karmulised, Cameleyesed, Car mule hised,
Qa mu listed. Jerk me rised.
That stove top is screaming grease fire. It needs cleaning, for sure.
Woow iphone 4!
To caramelise onions it would take 1 hr, at min 45 mins thats the best i did.
Yeah... I don't have a fcking lid for my pan, ok? 😒
hahaha you just burned it
Dude ur signature Is tradh
After watching this, I really wanted to see the 15 minutes of sarcasm video, but I can't find it now. :-(
Stephen Dee I lay it on pretty thick; fair warning: stellaculinary.com/podcasts/video/how-to-caramelize-onions-in-10-minutes-or-less-a-rebuttal
Jacob Burton
"Wowsers, Tom" .. LOL. It's GREAT! :-)
Stephen Dee
Great. Glad you enjoyed it.
Jacob Burton Oh my gosh, that was a blast. Thanks for back linking that video.
i wanted to see it too.. followed the link and it's gone :(
add a bit of Baking Soda for better results!
1:05 trust me. Its burnt. Lol
Man what the fuck is kosher salt
Great resource on kosher salt for you if interested: lmgtfy.com/?q=Man+what+the+fuck+is+kosher+salt%3F&s=g
I burned my onions
Yeah, that can happen. Don't let them lay and fry for more than two minutes, since you need to be de glazing the pan.
These aren't even caramelized lmao
looks more like Sauerkraut.😕
Fuck it is burnt :DDD
That was so bad.
How silly! Definitely burnt!
Those are burned 😂😂😂