People in the comments need to grow up. He’s showing you how a chef may do it, hes not forcing you to do it this way at home. So odd that people get so triggered.
It's weirder for me, i made one last night cause id made A sauce and couldn't be bothered with cling film, now i'm here witnessing arguments about it, not too mention i also actually needed to see how the onions are made, trying to replicate A Philly Cheese stack burger from mcdonalds
@@vforventordici1 False. Onions have naturally sugar in them - that's what makes them caramelized. Adding brown sugar is unnecessary and improper technique.
@XxCorvette1xX Got butter, no onion and no pot. I don't do alot of cooking, but do watch lots of cooking and food videos wishing I had enough enthusiasm to actually make the food myself.
It's best to actually steam the onions first for about 20 minutes, then drop the heat and stir occasionally for another 20-30.. These onions are half caramelized at best =p
Hey guys- I make a lot of caramalized onions for a burger business that I run. All I use is fat (any thing will really work- just a little to lube up the onions), a little salt to draw moisture, and onions. Just cook them for a long time (usually about an hour for me while I prep other stuff) and stir every now and then to get even contact. Bam, carmalized onions without and fancy ingredients or a “cartouche”.
Thanks for the helpful advice. I added a few comments of my own and asked some questions at the end. In my experience, the onions should be a bit thinner. the onion cells release more of their natural sugars the finer you cut them. they also lose their water much quicker and therefore get to their brown stage sooner (but not too soon!). This video is great for anyone with a cartouche. The brown butter is interesting for flavor, but i would be extremely hesistant to brown it BEFORE cooking the onions -- the browned milk proteins are likely to burn quicker once the onions lose water. Question: what fat do you prefer using for this? Also, do you ever cover the onions during this process? Also -- is this done on a large griddle or a pan as shown in this vid?
@@cd-zw2tt butter or avocado oil is best, but I use crisco because I’m a small business and the cheaper the better. Literally anything to scrape up all that good flavor will do
Recently found out why restaurant veggies have superior taste than home cooked ones and this video reminded me of it. The answer is stratosferic amounts of oil, or butter
Vegetables have compounds that are fat soluble. Tomatoes have flavor compounds that can be extracted by alcohol, hence penne alla vodka. It's not specifically that fat is flavor, but fat can extract flavors of lot of things, so fat really intensifies the flavor of some vegetables because it has extracted compounds from the veggies, fat also has a secondary function of lingering on our tongues a bit longer so any volatile aromatic compounds can travel up into our smell receptors.
Best way to speed the process up is add water, put a lid on the pot and let it sweat for a bit then take it off. It draws all the sugars out of the onion and stops you having to stir for 40 mins to an hour straight
I’ve heard a lot of people claim this, but don’t the onions end up releasing a ton of water anyway? It just sounds counterintuitive, but I also haven’t tried it before so… 🤷🏻♂️
The idea is that if you add water and bring it up to high, you can bring the onions to a higher temp where the onions will release their liquid faster and not burn them, with the time saved being greater than the time spent evaporating that extra bit of water.
@Sniperboy5551 Ive done the splash of water method. Just put a splash of water in. Put the lid on. Come back in 10min. Put another splash. Lid on. Come back in 10min. You can do other stuff during each 10min interval. It's a pretty easy method for a home cook imo.
@Sniperboy5551 no. biological principle of diffusion. onion has sugars, water added doesn't. the sugars leave the onions until the ratios are equalized. same reason adding salt draws out the water. salt doesn't have water in it so the water in the onion goes to
No explanation for what a cartouche does or why to use one. I caramelize onions almost every time I cook and I've never used one. Never seen one recommended before.
Curious as to why you salt at the end? I've always been trained to salt at the beginning with onions as it helps draw out the moisture. Is it just for easier salt control?
Salting onions before is definitely preffered if you're doing a quick fry and want them to retain a crunch, while cooking them through, but if you're actually trying to "caramelise" them over a long period of time then salt speeds it up too much.
@@ori-yorudan I've been a chef for over 2 decades, Michelin level for the second half of my career, salting before doesn't result in any extra risk to burning, so long as you are paying attention. Like I said, the only reason I can think of is it's a bit more fool proof in terms of salt control as the volume of onions reduces quite a bit during the process. I'm interested in why the Fallow crew say to salt at the end, is all...
Believe or not, you can cut down the cooking time of carmalizing onions by adding some water. Lan Lam from America's Test Kitchen has a great video demonstrating it and explaining why it works.
Vinegar to deglaze ? Nah, wine or a nice dry sherry. Remember for the best results the wine or sherry has to palatable and enjoyable to drink on its own.
Is there a reason to add salt at the end rather than the beginning (other than to be able to control the salt level a little better once they lose water)? I imagine the concentration gradient with salt at the beginning would help to pull moisture from the onion and release some of that water a little faster. Just wondering what your thought process was on that :) thanks
@@Ater_Draco No, they caramelize perfectly well if you pull out the water quicker by adding salt first. The key is that once it starts getting low in water, it has to stay on low heat for a decent amount of time.
Excuse me Mr Chef, but why would you add salt at the end rather than the beginning? Wouldn’t the salt help to draw some moisture out of the onions, allowing for them to caramelize quicker?
I would love to know what the difference between a cartouche and no cartouche is, and where else you use it. ❤ And what the best vinegar is. 😊 Thank you for teaching this method! For beginner home cooks: "high heat" doesn't mean "steak heat" or "boiling", just higher than mid-heat. And if they brown too quickly and unevenly lower the heat and re-add some water if they are too dry.
The paper is completely pointless. Also conveniently ignoring the most important step and skill, Patience. Caramelised Onions take time, a pan, and Onions. That's it at a fundamental level.
You can do this with a covered pot and don't have to stir it nearly as much. You can also put them in a covered dish and bake them. I find the onions get caramelized without as much shrinkage.
All these tricks and fancy-ness Nope Boil the onions with barely any water, when the water boils off and the onions are soft, add butter and it'll take 5 minutes after the boil. Now that's easy
You can cut the cooking in half with a cup of water or with chicken stock. Just steam the onions for like 5 mins with a cover on and it will steam off the water real quick then lid off for another 5 mins of cooking it down. I make my onions like 15mins top.
People giving advice in comments as if this geezer doesn’t literally work in a restaurant and do this all the time 😂😂😂he’s showing you how to do it what don’t you understand
it doesnt even take 45 min idk why most people are saying that. use the shortcut which is adding a splash of water right after they begin to sweat and it takes only 20 to 30 min
"It has a layer on the outside, we want to remove it." Ackshually that membrane is between every layer, and removing only the outside, removes only the outside
Way to many steps 😂😂😂. You dont need any parchment paper amd salt in the beginning to help release the liquid from the onions while stiring on medium heat.
I thought the same, my best guess is it's a more fool proof way of controlling salt content as the onions reduce in volume quite a bit during cooking, besides that I've got nothing...
@@elitegaming4625 Honestly, salting at the beginning or end likely makes the difference in cooking times about the same as having foil shinny side out or in, that is, marginal at best. I honestly think it's just a way of better controlling the salt levels for every level of chefs in the brigade/those watching at home. In my twenty plus years of cheffing, I've always salted at the beginning to draw the moisture out and adjusted at the end, but as we all know, we get ingrained in our ways as "chef knows best" It's like putting foil shinny side in, I've always done this believing its best, but I've recently found out (by way of QI!) that it doesn't make any realistic difference, I will however, continue to put foil shinny side in and believe it makes a difference lol (Sorry, that was a long winded response)
@@nicholascrow8133 i've always put shinny side out because i consider it more toxic lol, but yea, i'm not sure either... (aluminium is deffo toxic tho that's a fact, but not even sure it makes the food toxic when cooking with it...)
I thought the same, my best guess is it's a more fool proof way of controlling salt content as the onions reduce in volume quite a bit during cooking, besides that I've got nothing...
You don't need to make that thingy just cook it for a long time until it tastes the way you want it. It takes like 20 minutes to over an hour depending
So, you brown the butter before the onions and then add the onions and turn up the heat? How does the butter survive that increase when it’s already browned?
I've been making caramelized onions for years. Don't need all this. Butter till melted. Add sliced onions and a dash of baking soda. The baking soda changes the ph and the onions calmelize in about 10 minutes.
@@masonmurphy6009 Vegetables have natural sugar content. When the water content is low enough and the onion breaks down, the sugars in the onion breaks down and can caramellize
