I simply cannot tolerate raw onions of any variety, even sweet Vidalias. But when they are caramelized like this, I could eat them morning, noon and night. They're so tender and sweet when cooked this way, and good for you, too! Your video inspired me to make these for dinner tonight.
edjucat, that is weird, I think raw red onion is one of the best things you can put on a burger or tortilla. Helen Rennie, I don't have a stainless steel pan, but I use my biggest saucepan for this and that also works fine. I think it's a valid tip for us home cooks with limited equipment.
@@kilppa it’s weird but my gf is the same way. When I cook I have to leave out onions - but if I make caramelized onions she’ll want them on everything we’re eating.
I love your natural flare for cooking. You make complex cooking process look easy to novice like me. I am sitting at home (NYC) during this crazy 'Corona Virus' times and looking to learn some quick & easy and practical recipe. I do however, only have access to RED onions and I wonder if that'll make a difference ! Love to have your input. Thanks in advance....
Best greetings from Germany, a very good information and presentation - so I will try to cook the caramelizes onions tomorrow. Thank you very much - Karl-Heinz Does
I was so relieved as well. I’ve certainly added a little bit of wine for deglazing, but the idea that someone would consider adding sugar or a sweet juice only to claim they’re making something like traditional caramelized onions is very strange. E.T.A.: …and, if I do use wine, I tend to add more vinegar and salt than I would otherwise to counteract the wine’s sweetness.
I stop the cooking process at 2:40--2:48.....that's just the way I like them for fried liver.....mmmm good !! It's the only way I will eat onions at all !! Good video....thanks..
I just subscribed to your channel yesterday. The quality and style of your content is just amazing. Congratulations on your work. Sharing knowledge and helping others grow and learn is one of the best experiences in life. Best regards from Central America. 👨🏿🍳👌👌
I've been making caramelized onions for many years. I use properly seasoned cast iron and very little oil is needed. I do it a medium to medium low heat, with slightly higher heat at the beginning. The whole process takes over an hour and the onions will reduce to maybe a tenth of the original size! The trick is to flip them every five minutes at the least. You do NOT want them to turn brown from the pan. They will naturally turn brown after about 45 minutes. If they turn brown on the pan, the heat is too or you're not turning enough. I do some soy sauce or tamari only in the last five minutes. Doing it this way, they onions will be truly caramelized and very sweet!
I cooked today onion (my first time) 3/4 of small spoon honey, wine, salt and 1/2 small spoon sugar. Always with olive oil. The honey with the wine was delicius. (Not more than 20 min). Was delicius. If you try it let me know
Thanks for the quick response Helen! I actually discovered your channel through your blog when I was doing research on how to make good soups, aha. I found the link for the skillets; much appreciated. Keep up the great work, you seem very passionate about cooking and it shows! Have a great day.
Great video, but I have a question about the salt. Every container of salt I see has a Hecscher, meaning it's Kosher. Is there such a thing as treif salt?
Thank you thank you thank you 😭😭😭 I just spent the last hour trying to learn how to caramelize onions. After 2 failed attempts, I finally got some luck on this 3rd batch thanks to you 😭✨ much love from Boston
great onions .. can we get married? I tried a different approach and the onion turned into chewing gum , and looked like hay. :D Tomorrow I will do like this ;)
Thank you so much for this video, Helen! Your onions look absolutely delicious, and I love the idea of adding balsamic vinegar at the end. Also, you have such a pleasant voice. Where are you from?
Zeina Elshenawy You can skip vinegar entirely or use some other vinegar, just don't overdo it. The goal is to balance the sweetness of the onion, but not to make them outright sour :)
Zeina Elshenawy You don't *have to* do anything in cooking. you just need to understand why you would want to do it. the onions have no acidity and most things taste best if they have a balance between sweet salty and acidic flavors. the onions provide sweetness, we are already adding salt, and the vinegar provides a touch of acidity. they are still delicious without vinegar, but will be a tad more complex with it.
because RU-vid algorithm decided I was infringing on some music companies copyright. it's in the public domain (I was using the original recording that's very old), but all this stuff is done by RU-vid automatically and there is no way to argue with it. Copyright stuff is very complicated.
Amazing Video. Will have to give these onions a try! Do you know a good website where I can buy quality stainless steel skillets and pans like the ones in your films?
Absolutely! I've assembled a list of cookware I like for my students, but youtube won't let me put a link in the comment. I've added a link to my blog below this video. If you click on that, it will take you to my blog where I link to my equipment list. Basically, you want a stainless steel pan with aluminum core, like All-Clad. Tramontina 18/10 tri-ply cookware and Winco stainless steel pans are much more affordable options than All-Clad and also great.
I had just practiced cutting an onion (1/2 large) into julienne slices. I followed your tutorial, but I think either my pan conducts heat too quickly, or I should try this again on a lower flame. Kinda got crispy onions. Oops.
Yes, you can use red, but yellow will probably be sweeter and look better. Red onions often turn a funny color when cooked. They are primarily used in salads and other raw applications.
caramelized onions are done in a skillet. they are soft and jammy. grilled onions are done over an open flame (in the US, we call that grilling, in England it might be called BBQ, because they use the word "grill" for the broiler that is the top heating element in the oven). grilled onions are charred and only somewhat softened.
1/4 cup of olive oil , what does that mean in mil , sorry for the stupidity im not sure if means a quarter of a measuring jug or a just Rough estimate , still Learning the basics
Some people do add a bit of sugar, but it's not necessary. "Caramelizing" refers to the fact that actual caramel is created from the sugars in the onion during this process, if it is done correctly.
So delicious! I was also admiring your earrings and noticed the right one is missing a piece on the bottom Even if it fell into the carmelized onions I would still eat them. Ha!
if you want it to be good, you can't use a non-stick pan. A non-stick pan won't produce any brown bits that are stuck to the bottom of the pan. These brown bits are essential to producing the right syrupy consistency.
Thanks for asking- was wondering this myself as I have never been able to make caramelized onions properly.. I was always using a non stick pan. Thanks!
