I made 3 pounds of onions like you do and now I use your favorite word. "Amazing !!" They disappeared in less than 3 days. I used them on everything I cooked and even my guests for dinner could not believe that I made them. I had to show them your video and now they are doing it also. Thank You, Chef ! You are AMAZING !
@@carlypoo13 hes been entertaining since the 90s when he was on local TV in Broward. That genuine care has shown the whole time. So very happy hes back!
His enthusiasm alone makes me want to do this! I did a small batch and they were good, so I will make extra and freeze. Some chefs try to make what they are doing appear as magic.......he de-mystifies this and gives me confidence to improve and try new things. He is amazing!
I feel like he is so down to earth and genuine, there’s nothing annoying about him. I love his personality and his accent. Especially when he gets excited when talking about food 🤣. Great video!
His accent is not a true French one, he sounds more Italian or Spanish, maybe he did live in France for a while, but I don't think he is real French !!! I love his videos, sense of humour...
I was fortunate enough to spend around 1 year learning from a chef from the provincial region of France at a local Italian fine dining restaurant here in the states. I learned dishes such as tomato Provençal and bouillabaisse but after watching your videos over the last 3 days, I have learned more about cooking than I could have ever imagined. You have an incredible personality and I am truly thankful for all of the help and support I have received over the years. I could have never imagined that one day I would open my own restaurant. Thank you so much for sharing this information. For me, I don’t have the time to take culinary classes at a college or university. For someone to take the time to share these industry “secrets” is truly remarkable and I thank you from my heart. God bless you.
Man this guy loves cooking so much, he teaches thousands of people online how to cook, and” I’ll do it for free because I love it so much” holy hell what a guy
Yes, perhaps so, but garnering half a million views per video brings in some coin for the man... As they say about doing a job you love: "I don't come here just to get paid, but I don't think I'd come here if I didn't get paid."
@@cameroncooper4175 "but I don't think I'd come here if I didn't get paid." what a load of bull. Plenty of people love turning up to things that dont involve money. Countless people prefer poverty living because it means access to doing what they love to do even if it means not being successful financially. You are the first person iv ever heard make that "quote"
I have been a professional Chef for over 40 years and I agree with Chef on so many things! I have kept caramelized onions in my refrigerator for years! I cannot seem to make a big enough batch to make it worthwhile to freeze they disappear so fast. He is correct, they can be used for a topping for just about everything. I agree with Chef that you haven't had a cheeseburger until you have had one topped with caramelized onions. It just puts it into another realm!
This man is a legend! Not only for the oño memes, but because of his recipes and tutorials (yes, even the already mentioned oño one) is that I discovered my passion for cooking. Also, watching him is pretty entertaining (the man loves his job + has a good sense of humor) Thank you, chef!
Thank you so much for the nice comment. I love my job and I love cooking on RUclips! You get direct interaction with your audience. It's really rewarding and AWESOME!!!
What I like about chef Jean is that he does not complicate things and he is easy to understand and he is funny too. lets get him to 100k subscribers by the end of the year.
꧁ tsuki mikoto ꧂ hello, there is an MD I know of , he eats 16 EGGS EVERY DAY keep the yolks soft & runny, USE ONLY BUTTER he says never eat ANY COOKING OILS ! His lipid panel is perfect Cheers 🇯🇵🇺🇸
I caramelized onyo this Thanksgiving and used it to top baked sweet potatoes, acorn and butternut squash. The dish was, as you say, "Ah-may-zing friend". Thank you!
Great concepts for not only caramelized onions but also so much information about balsamic vinegar and other cooking principles. Thank you for taking the time to explain!!
Mr. J.P. in my opinion a true Chef de cuisine not only is somebody able to cook better than many but, is capable to explain what it does, clearly, simply and effectively ... just like you. Excellent job Chef!
This guy is amazing. I am a home cook and I digest as much information as I can about cooking for ideas, and honestly it would take me years of being around this guy for me to really feel like I could even open my mouth. I am definitely subscribing and so excited to watch everything he has. Definition of a true Chef which is a title I don't use lightly.
I did this recipe last weekend, and the taste was amazing. I'm going to do this every weekend, as I can use these with a lot of dishes by freezing some of it and having a bit of it in the fridge. Jean-Pierre explains how to do it perfectly, getting excellent results. I love learning these French cooking techniques such as the gastric.
Wow. Not only very entertaining but also very informative. He explains so many things and it all makes sense. Like his last advice on freezing stuff. Fantastic show.
"Some time I get excited !" - I adore Chef for his passion and love he puts in his work. Greetings from Cologne, Germany - you teach me so much, it's amazing ;-)
I am in the middle of making French Onion Soup and came across this video. I really like it. I'm 69 and this is the first time I've caramelized Onions. I really like your style.
Made them tonight, I didn't have an 18yr old balsamic, but they taste pretty damn good anyway. I can only imagine how good the genuine article is. Thank you Chef. Greetings from Melbourne Australia.
Maestro! Just made the caramelized onyo to go with the new york strip tonight. Fabulous! Sadly, don't have your 18 yo balsamic, but I'm adding some light brown sugar, per your instructions. Thank you so much! You are the best.
I bought your 18yr old balsamic vinegar and made the caramelized onyo. This afternoon I grilled a burger made of aged brisket and used my caramelized onyo. Wow, amazing. It tasted like one of those high-dollar burgers at a nice restaurant. Thank you for making the videos and sharing your knowledge. I am constantly learning something new.
I love caramelized onions, but I've always been on the hunt for the best way to make them. I only recenly found your channel, sir, and I'm going to give this a try. I think my quest may, finally, be at an end. I really love the genuine enthusiasm -- on par with Gennaro Contaldo, which is one of my heroes. Keep up the good work!
Vous êtes le meilleur formateur en cuisine que j'ai vu en ligne. Nous sentons votre passion pour votre métier et rendez la cuisine contagieusement amusante. merci
I was wondering about how they maintain texture in the freezer. That is so good that you explained that! This will help with all my frozen foods. Yes I will definitely make this. And it's so much easier than grilling onions for every meal. Thank you Chef Jean-Pierre.
Chef I made a batch of this tonight, it was amazing! I didn't realize how good a little balsamic vinegar and brown sugar can make these onions! What a taste!! I placed them over the tomato and cheese entrée, from your other recipe, and my family complimented me on how good it was - very happy! Thanks for all these great recipes, and for being such good company in the kitchen!! :)
Just found this channel! I have never enjoyed a cooking channel as much as this one! It felt like I had found a friend as well as a teacher! Thank you Chef!🧑🍳🧅
I have never seen anyone so excited about caramelizing onions. THANK YOU, Chef, for sharing your knowledge and enthusiasm. I splurged on a $25 two-inch Rib Eye, and your steak, mushroom sauce, and caramelized onion recipes give me faith it will be worth it!! Bless you're heart, over and over.
Love Love Love. I just watched again. On my way to get Vadalia onions and making this today. I love onions any way possible. Chef, I have shared your videos with hundreds of friends and family. We all love the way you teach and explain everything. And thank you Jack for making this all possible. We love you. I love you. Makes my day more fun. I’m a full blooded Italian with all grandparents around until they weren’t. I’m the grandparent now of 5. We all cook like crazy. 🥰😍😘🥰
I just like to put some on a saucer and eat them by their selves. And now I know how to make them correctly. Thank you so very much. Love watching you and love how you explain why to and why not to do things. ❤️
Chef Jean Pierre, I am almost 62 years old and never touched a pan, besides doing the dishes when I had to help my mom in the kitchen and later when I did an oil change working on my cars. But, when I saw the first show last year and you explained, why you are doing things as you do, this completely changed my mind. As an engineer I do things always for a reason, and thats what you’re doing in your shows. You also explain very well how to read a recipe. “ … don’t like it, don’t put it in” “… don’t have it, it still will be delicious “ “… thats not a must, it is more a Chefs thing” Besides that, your shows are also entertaining, really “balanced”. You doing an amazing job making cooking fun and enjoyable. Thanks again
I just discovered this channel yesterday and was a new subscriber after watching the first video I found (Onion Soup). I couldn't stop watching until 4am today! I'm so happy to get answers for so many questions I had! Caramelizing onions will be a weekly labour, - now, that I know exactly how to do it. Thank you Chef, I totally appreciate your love and passion for cooking and for telling us how it's done the right and easy way!
It's the teacher in you that disguises memory tips as personality quirks. Your tips are wonderful and you also explain the theory behind what you do. My food will become so much better because of you. Thank-you. Subscribed.
Chef John-Pierre, you are the master! I am making your caramelized onyo for the third time now... I just finished my last batch this morning on some crispy bread with tomatoes and a drizzle of olive oil... Yummy! For many recipes, I make small changes and substitutions to suit my taste, but this one I do exactly how you show us. When they are all done, I will keep a portion out for immediate use, and then I put the rest into silicone ice cube trays and freeze them for later use on everything from salads and sandwiches to Cap'n Crunch and chocolate pudding... Just kidding on the last two dishes. I do use them all the time and, when they are frozen cubes in the freezer, it makes it really easy. Keep up the great work and look me up if you are ever in Toronto, as I would love to cook you an amazing meal. Or, I could simply drink and watch you cook...
Thank you very much! I made the Caramelized Onions this evening. I thoroughly enjoyed the process. I had a 25 year Balsamic that I used and a little dark brown sugar. They looked great and taste absolutely delicious. I saved the water, “the liquid gold” and have it in my freezer. Thank you again for elevating my cooking.
I just ate two whole onions and they did not make it to the freezer they were too good 😔 best onions I’ve made so far! Thank you so much for this recipe
this dude has tought me all the things I have been missing like how to use a stainless steel pan, how to diminish gluten, or how to add flour. He is cool
Chef I made these today and they were phenomenal. I was eating the onions by themselves they were that good. I divided them up in parchment paper and placed in plastic bag and froze. These will forever be a staple in my house. They are unbelievably delicious.
Chef grew up in France - his mom was italian, his dad french. Now, he lives in the U.S. The "I'm from Georgia" joke is from his "How to make onion (onyo...) soup" video.
What an amazing guy he is. Makes cooking so much fun. I love chef JP and the enthusiasm he brings not only to glazing the humble onion, but in all his videos and cooking instructions.
*proceeds to watch onyo caramelization rather than listening to my physics teacher in online class and fails the 3 tests after that but can now cook onyo for my parents*
Finally got around to making these onions. These onions are magic!!!! Mine came out in a jam like consistency - that I seriously just spread on toast points. Also, when he says you need allot of onions he's not lying! 3 lbs of vidalia onions (they were smaller) made about a cup of caramelized onions!
@ChefJeanPierre thank you for your recepies! I often cook Pate Parfet for my family and this caramelised onion is a beautiful final touch to make it perfect!
I love caramelized onions with brotworst and other german sausages, cook the onions with the sausage and about half a bottle of bear then caramelize the onions and serve it to together. Oh my god is it easy and good
Back in the 80's never missed Justin Wilson, the Culinary Humour The Stories & The Masterpiece. It's such a Joy to pay attention to The Master and his Craft. I truly enjoy your show. AMEN.
Big bowl of butter for emotional support. Legend! Also the excitment here is contagious! Im making this for Chicken tomorrow lol. Also wait! I don't get that high level vinegar lol, I hope normal vinegar doesn't destroy this.
We were having Italian sausages last night for dinner, I started Caramelizing the Onions as I normally would and then I remembered this video! I finished them just like you did with the balsamic and brown sugar. What a game changer! I was so excited I also made some Tomato and Mozzarella to go with it for a quick app and put the caramelized Onion on them too! Can't thank you enough! I've always loved cooking but you have really helped me expand my recipe portfolio! Thanks Chef JP!
Chef Jean Pierre, I so appreciate you so much. I love to cook and I am looking for a job in a restaraunt but I am turned away because I have no prior experience. Well, I am learning techniques from you and I am enjoying cooking in my kitchen. Watching you is like a cooking school. Thank you!!!
Chef Jean-Pierre, thank you for showing the world what a beautiful thing an onion can be. Your style is very relatable- so off the cuff and casual. It's always so much better when the instructor acts like a real person instead of a celebrity robot. You've got soul for sure.
Made your onions tonight. Made only a small test batch. Which was a mistake. They didn’t even make to the fridge much less the freezer. Will definitely be makes larger batch this weekend. As you say. Amazing
I made 3 pounds of onions like you do and now I use your favorite word.
"Amazing !!" They disappeared in less than 3 days. I used them on everything I cooked
and even my guests for dinner could not believe that I made them.
I had to show them your video and now they are doing it also.
Thank You, Chef ! You are AMAZING !
Nothing pleases me more than my subscribers success!!! Thank you Rick!!! 😀❤❤❤
Aside from being a great cook; this guy is so funny; I really enjoy watching him 👍
@@carlypoo13 hes been entertaining since the 90s when he was on local TV in Broward. That genuine care has shown the whole time. So very happy hes back!
Amazing 🇬🇧❤️🔓
@@ChefJeanPierre they are the best I have tasted .
Can you show us how to make a onion soup 🍲???
He is the most Italian French person I have ever seen.
Yeah it's wild
@@Birdbussa I think his father is Italian
Hahahahahhha I was about to say the same thing as soo as I heard him. How fake is he though!!!!!! Hahahahahah
@@r34ct4 nope
ruclips.net/video/MyLTknMEiR4/видео.html
That’s exactly what I thought !
Can we just take a moment to acknowledge how excited this man is for caramelized onions?
Hahha yessss 🙌🏼
Not gonna lie I'm always exited about caramelized onions.
Yes, but sadly and hate to be rude too long winded.
caramelized what? what's an "onion?"
The don’t watch or Mazie. Instead of complaining turn the video off. Majority of us enjoy his entire videos!
His enthusiasm alone makes me want to do this! I did a small batch and they were good, so I will make extra and freeze. Some chefs try to make what they are doing appear as magic.......he de-mystifies this and gives me confidence to improve and try new things. He is amazing!
Like your video ..Thankyou ...
I feel like he is so down to earth and genuine, there’s nothing annoying about him. I love his personality and his accent. Especially when he gets excited when talking about food 🤣. Great video!
Thank you so much for the kind words, I really appreciate it! It is because of people like you that I love doing it!!! 😀
Who says chef jean is annoying? He has a good accent 👌
His accent is not a true French one, he sounds more Italian or Spanish, maybe he did live in France for a while, but I don't think he is real French !!! I love his videos, sense of humour...
That's Italian and French-Cajun right there! Like a Sicilian Justin Wilson, I garawntee!
@@ChefJeanPierre Chef, from your heart; is good enough for me‼️🌞
Now i finally know what to do with the onions i cut 8 years ago learning from your video. Merci Chef Jean-Pierre
LMAO😂
I was fortunate enough to spend around 1 year learning from a chef from the provincial region of France at a local Italian fine dining restaurant here in the states. I learned dishes such as tomato Provençal and bouillabaisse but after watching your videos over the last 3 days, I have learned more about cooking than I could have ever imagined. You have an incredible personality and I am truly thankful for all of the help and support I have received over the years. I could have never imagined that one day I would open my own restaurant. Thank you so much for sharing this information. For me, I don’t have the time to take culinary classes at a college or university. For someone to take the time to share these industry “secrets” is truly remarkable and I thank you from my heart. God bless you.
Teaching is a gift that not everyone has. You're right
I am so happy to hear that you have your own place to share your imagination and efforts. Good for you!
IKR? Chef remembers to tell us all the details! Very fun to follow🧄
Man this guy loves cooking so much, he teaches thousands of people online how to cook, and” I’ll do it for free because I love it so much” holy hell what a guy
Yes, perhaps so, but garnering half a million views per video brings in some coin for the man... As they say about doing a job you love: "I don't come here just to get paid, but I don't think I'd come here if I didn't get paid."
@@cameroncooper4175 "but I don't think I'd come here if I didn't get paid." what a load of bull. Plenty of people love turning up to things that dont involve money. Countless people prefer poverty living because it means access to doing what they love to do even if it means not being successful financially. You are the first person iv ever heard make that "quote"
Absolute icon - he’s even better than he was on his old tv videos! The RUclips format suits Chef JP perfectly!
I have been a professional Chef for over 40 years and I agree with Chef on so many things! I have kept caramelized onions in my refrigerator for years! I cannot seem to make a big enough batch to make it worthwhile to freeze they disappear so fast. He is correct, they can be used for a topping for just about everything. I agree with Chef that you haven't had a cheeseburger until you have had one topped with caramelized onions. It just puts it into another realm!
Thank you Chef! 🙏😊
How long does it last in the regular fridge, no freezer ?
@@terrenceb.6123 let your nose tell you. When it is going bad, it will let you know!
This man is a legend! Not only for the oño memes, but because of his recipes and tutorials (yes, even the already mentioned oño one) is that I discovered my passion for cooking. Also, watching him is pretty entertaining (the man loves his job + has a good sense of humor) Thank you, chef!
Thank you so much for the nice comment. I love my job and I love cooking on RUclips! You get direct interaction with your audience. It's really rewarding and AWESOME!!!
What I like about chef Jean is that he does not complicate things and he is easy to understand and he is funny too. lets get him to 100k subscribers by the end of the year.
Thank you so much! 100K that would be super nice! I appreciate your vote of confidence! 😀
@@ChefJeanPierre here goes my one penny.BTW you are worth million and more.
Thanks a million 😊🙏
Well he got 100k :D
@@directrulefromgamerchair3947 Yessss🎉
"I have been a Chef for 54 years, ... i got a little onion on my hand."
Boss you are fun to watch.
I got blisters on my fingers!!!
“People ask me: why do you have such a big bowl of butter?”
“It’s for emotional support”
Man you’re the best 😄
i cried so hard when he said that
Mira A. A. Were you cutting Some Onyo when he said that?🤣
Me too
I liked that also he's great
꧁ tsuki mikoto ꧂ hello, there is an MD I know of , he eats 16 EGGS EVERY DAY keep the yolks soft & runny, USE ONLY BUTTER he says never eat ANY COOKING OILS ! His lipid panel is perfect Cheers 🇯🇵🇺🇸
Clearly a man who enjoys what he does! Super presentation!!!!
I'm not a chef. When I watch your videos, I am amazed at how simple your dishes are.
I caramelized onyo this Thanksgiving and used it to top baked sweet potatoes, acorn and butternut squash. The dish was, as you say, "Ah-may-zing friend". Thank you!
I did not get an invite 😬😂😍
The legend is back
With about 3 different accents.
@@Usernamenotabailable 🤣 Shhhh, be vewee, vewee quiet... I'm twyin to catch a bunny wabbit
..
Buns love your content
I reached master because of you on LAN server
Great concepts for not only caramelized onions but also so much information about balsamic vinegar and other cooking principles. Thank you for taking the time to explain!!
And he still says “onyo”, fantastic
Well onyo should be official word
MattS World muzzarella!!
His cooking is second to his personality. I originally watched his video to learn about cooking, but watching HIM is worth it 👌
Mr. J.P. in my opinion a true Chef de cuisine not only is somebody able to cook better than many but, is capable to explain what it does, clearly, simply and effectively ... just like you. Excellent job Chef!
This guy is amazing. I am a home cook and I digest as much information as I can about cooking for ideas, and honestly it would take me years of being around this guy for me to really feel like I could even open my mouth. I am definitely subscribing and so excited to watch everything he has. Definition of a true Chef which is a title I don't use lightly.
Emotional support butter. BEST CONCEPT EVER!! This man deserves some kind of award just for that!! Fantastic!! Made my evening.
I did this recipe last weekend, and the taste was amazing. I'm going to do this every weekend, as I can use these with a lot of dishes by freezing some of it and having a bit of it in the fridge. Jean-Pierre explains how to do it perfectly, getting excellent results. I love learning these French cooking techniques such as the gastric.
man, i can still see so much passion in you
You are great man
Zemeth I freaking love this man
This guy absolutely makes my day. His attitude and extreme competence make him an amazing instructor.
Wow. Not only very entertaining but also very informative. He explains so many things and it all makes sense. Like his last advice on freezing stuff. Fantastic show.
Chef Pierre you’re magnifico. I also think highly of chef Jacques Pepin and is right up there with you. Best wishes to you, Charles
Came for the onyo, wasn't dissappointed.
"Some time I get excited !" - I adore Chef for his passion and love he puts in his work. Greetings from Cologne, Germany - you teach me so much, it's amazing ;-)
I will trust anything this man tells me about cooking. All these other RUclips chefs are entertaining, but they're fakes compared Chef Jean.
What about Chef Ramsey?
I am so busy enjoying the RUclips video I forget I am learning - never use my knife in the same way again.
They’re all ding dongs.:)
I agree I find him very funny too.
@@ronaldcastaneda681 wahhttaa bout em'... We're talkin bout this chef and he's amazin
I am in the middle of making French Onion Soup and came across this video. I really like it. I'm 69 and this is the first time I've caramelized Onions. I really like your style.
Made them tonight, I didn't have an 18yr old balsamic, but they taste pretty damn good anyway. I can only imagine how good the genuine article is. Thank you Chef. Greetings from Melbourne Australia.
Maestro! Just made the caramelized onyo to go with the new york strip tonight. Fabulous! Sadly, don't have your 18 yo balsamic, but I'm adding some light brown sugar, per your instructions. Thank you so much! You are the best.
I barely survived round one taking a shot for each time he says onion, but I'm glad to see he's back for more!
I love Jean he loves the memes and actually makes learning how to cook actually a funny a cool thing to do
The sharper your knives, the less you cry. Thank you for the Onyo secrets. Love your cooking videos, I learn so much from them.
I can listen to this guy all day ..on the other hand great recipe. Buon appetite
I bought your 18yr old balsamic vinegar and made the caramelized onyo. This afternoon I grilled a burger made of aged brisket and used my caramelized onyo. Wow, amazing. It tasted like one of those high-dollar burgers at a nice restaurant. Thank you for making the videos and sharing your knowledge. I am constantly learning something new.
Came from the memes,stayed for the wholesome chef
@Timmy75 maybe faked his death
I love caramelized onions, but I've always been on the hunt for the best way to make them. I only recenly found your channel, sir, and I'm going to give this a try. I think my quest may, finally, be at an end. I really love the genuine enthusiasm -- on par with Gennaro Contaldo, which is one of my heroes. Keep up the good work!
Vous êtes le meilleur formateur en cuisine que j'ai vu en ligne. Nous sentons votre passion pour votre métier et rendez la cuisine contagieusement amusante. merci
I was wondering about how they maintain texture in the freezer. That is so good that you explained that! This will help with all my frozen foods. Yes I will definitely make this. And it's so much easier than grilling onions for every meal. Thank you Chef Jean-Pierre.
You have to do it and let us know!
Chef I made a batch of this tonight, it was amazing! I didn't realize how good a little balsamic vinegar and brown sugar can make these onions! What a taste!!
I placed them over the tomato and cheese entrée, from your other recipe, and my family complimented me on how good it was - very happy!
Thanks for all these great recipes, and for being such good company in the kitchen!! :)
All the pleasure is mine Marc! Thank you for watching the channel! 😍
Wow, I love this chef, not only I am learning a lot, but he makes me laugh. I love it 😘❤️
Just found this channel! I have never enjoyed a cooking channel as much as this one! It felt like I had found a friend as well as a teacher! Thank you Chef!🧑🍳🧅
I have never seen anyone so excited about caramelizing onions. THANK YOU, Chef, for sharing your knowledge and enthusiasm. I splurged on a $25 two-inch Rib Eye, and your steak, mushroom sauce, and caramelized onion recipes give me faith it will be worth it!! Bless you're heart, over and over.
One of the most memorable meals I've ever had was a perfectly cooked medium-rare ribeye steak with caramelized red onions. Superb!
"Emotional support" bowl of butter, gosh I want one :v
Love Love Love. I just watched again. On my way to get Vadalia onions and making this today. I love onions any way possible. Chef, I have shared your videos with hundreds of friends and family. We all love the way you teach and explain everything. And thank you Jack for making this all possible. We love you. I love you. Makes my day more fun. I’m a full blooded Italian with all grandparents around until they weren’t. I’m the grandparent now of 5. We all cook like crazy. 🥰😍😘🥰
🙏🙏🙏❤️
I just like to put some on a saucer and eat them by their selves. And now I know how to make them correctly. Thank you so very much. Love watching you and love how you explain why to and why not to do things. ❤️
Chef Jean Pierre, I am almost 62 years old and never touched a pan, besides doing the dishes when I had to help my mom in the kitchen and later when I did an oil change working on my cars.
But, when I saw the first show last year and you explained, why you are doing things as you do, this completely changed my mind. As an engineer I do things always for a reason, and thats what you’re doing in your shows. You also explain very well how to read a recipe.
“ … don’t like it, don’t put it in”
“… don’t have it, it still will be delicious “
“… thats not a must, it is more a Chefs thing”
Besides that, your shows are also entertaining, really “balanced”.
You doing an amazing job making cooking fun and enjoyable.
Thanks again
Thank you awesome comment! 🙏👍😀
I just discovered this channel yesterday and was a new subscriber after watching the first video I found (Onion Soup). I couldn't stop watching until 4am today!
I'm so happy to get answers for so many questions I had! Caramelizing onions will be a weekly labour, - now, that I know exactly how to do it.
Thank you Chef, I totally appreciate your love and passion for cooking and for telling us how it's done the right and easy way!
It's the teacher in you that disguises memory tips as personality quirks. Your tips are wonderful and you also explain the theory behind what you do. My food will become so much better because of you. Thank-you. Subscribed.
Thank you! 😃
he speaks like a mix between Inspector Clouseau and Tony soprano. I love it
Chef John-Pierre, you are the master!
I am making your caramelized onyo for the third time now...
I just finished my last batch this morning on some crispy bread with tomatoes and a drizzle of olive oil... Yummy!
For many recipes, I make small changes and substitutions to suit my taste, but this one I do exactly how you show us.
When they are all done, I will keep a portion out for immediate use, and then I put the rest into silicone ice cube trays and freeze them for later use on everything from salads and sandwiches to Cap'n Crunch and chocolate pudding...
Just kidding on the last two dishes. I do use them all the time and, when they are frozen cubes in the freezer, it makes it really easy.
Keep up the great work and look me up if you are ever in Toronto, as I would love to cook you an amazing meal. Or, I could simply drink and watch you cook...
Thank you very much! I made the Caramelized Onions this evening. I thoroughly enjoyed the process. I had a 25 year Balsamic that I used and a little dark brown sugar. They looked great and taste absolutely delicious. I saved the water, “the liquid gold” and have it in my freezer. Thank you again for elevating my cooking.
1:35 thug life "guess what, I'm removing the root of the onyo" 😂
Onyon
Onyon
I love watching and listening to you Jean-Pierre!
Onyo count: 48
You are welcome
Bless him, he's cutting the onion exactly like my grandmother.
You are the BEST chef on line. I watch you constantly and I am trying all your recipes and instructions. Thank you!
You finaly showed how to cook that onyo. We were waiting.
The legend returns. And he's back with a massive onyo.
This chef rocks. Instructional value is PRICELESS. Can't stop watching. Feeling ready and inspired to take my home cooking to the next level!!!
The perfect balance between being thoroughly entertained and gaining an education.
This channel is addictive, we all love ONYO 😁👍🌟🌟🌟🌟🌟
Oh I just love Jean Pierre's cooking, wish I could meet him and some 1 on 1 cooking :-)
Thanks Chef JP!! I've been searching for caramelizing onions, and I'm glad you've made one already! ❤❤
I just ate two whole onions and they did not make it to the freezer they were too good 😔 best onions I’ve made so far! Thank you so much for this recipe
Thanks for those tips Chef, your energy is unbelievable!
this dude has tought me all the things I have been missing like how to use a stainless steel pan, how to diminish gluten, or how to add flour. He is cool
Chef I made these today and they were phenomenal. I was eating the onions by themselves they were that good. I divided them up in parchment paper and placed in plastic bag and froze. These will forever be a staple in my house. They are unbelievably delicious.
Is this guy American, french or Italian? Sounds more like a gangster than a chef🤣, comes across very comedic....badda boom.
He is onyo
Half French, half Italian and 100% American.
He is from Vidalia, Georgia. That is why he has such a strong southern drawl.
@blake roberson It is a joke he made in another of his videos (I think the stuffed onion one).
Chef grew up in France - his mom was italian, his dad french. Now, he lives in the U.S.
The "I'm from Georgia" joke is from his "How to make onion (onyo...) soup" video.
What an amazing guy he is. Makes cooking so much fun. I love chef JP and the enthusiasm he brings not only to glazing the humble onion, but in all his videos and cooking instructions.
*proceeds to watch onyo caramelization rather than listening to my physics teacher in online class and fails the 3 tests after that but can now cook onyo for my parents*
😁😁😁😘
How many people subscribed to this channel as soon as you heard him talk?🤔😂
Finally got around to making these onions.
These onions are magic!!!!
Mine came out in a jam like consistency - that I seriously just spread on toast points.
Also, when he says you need allot of onions he's not lying! 3 lbs of vidalia onions (they were smaller) made about a cup of caramelized onions!
I aspire to have this level of love for cooking.
@ChefJeanPierre thank you for your recepies! I often cook Pate Parfet for my family and this caramelised onion is a beautiful final touch to make it perfect!
I love caramelized onions with brotworst and other german sausages, cook the onions with the sausage and about half a bottle of bear then caramelize the onions and serve it to together. Oh my god is it easy and good
I love German sausage as well!!!
It is called BRATWURST , you are welcome ! Thank you for the beer tip, did not have a bear around, lol.
1
Back in the 80's never missed Justin Wilson, the Culinary Humour
The Stories & The Masterpiece.
It's such a Joy to pay attention to The Master and his Craft. I truly enjoy your show. AMEN.
Here it is everyone. The legendary video....
CARAMELIZED ONYO!!!!
Big bowl of butter for emotional support.
Legend!
Also the excitment here is contagious!
Im making this for Chicken tomorrow lol.
Also wait! I don't get that high level vinegar lol, I hope normal vinegar doesn't destroy this.
Carmelized onion and walnuts on top of butternut squash soup..... amazing!
“Well guess what.... I’m removing the root of the onyo” absolute alpha male
@Jack Van Berg from the gas bag
Hell yea! Fuck dat root from now on.. 🤣🤣
1%: Carmalized OnYo
49%: OnYo
50%: French-Italian-American accent
We were having Italian sausages last night for dinner, I started Caramelizing the Onions as I normally would and then I remembered this video! I finished them just like you did with the balsamic and brown sugar. What a game changer! I was so excited I also made some Tomato and Mozzarella to go with it for a quick app and put the caramelized Onion on them too! Can't thank you enough! I've always loved cooking but you have really helped me expand my recipe portfolio! Thanks Chef JP!
Chef Jean Pierre, I so appreciate you so much. I love to cook and I am looking for a job in a restaraunt but I am turned away because I have no prior experience. Well, I am learning techniques from you and I am enjoying cooking in my kitchen. Watching you is like a cooking school. Thank you!!!
Thank you Mary!😀
the fact this man cut 3lbs of onions without producing one tear makes me believe he is otherworldly. teach me master 👁💧👄 👁💧
Breathe through your mouth while cutting onions.
Refrigerating them he,ps as does a very sharp knife
I thought we would never see oño again!
Chef Jean-Pierre, thank you for showing the world what a beautiful thing an onion can be. Your style is very relatable- so off the cuff and casual. It's always so much better when the instructor acts like a real person instead of a celebrity robot. You've got soul for sure.
😍😍😍😍
You fully earned my like and subscribe when you said butter was "emotional support"
Onyo is a special ingredient that only produced in France....
LoL
Made your onions tonight. Made only a small test batch. Which was a mistake. They didn’t even make to the fridge much less the freezer. Will definitely be makes larger batch this weekend. As you say. Amazing
Wonderful!😀😀😀
I want Chef JeanPIerre to replace my uncle for Christmas Eve dinner
Your caramelised onions with French style scrambled eggs, with brown toast and a ton of emotional support is a magical breakfast.
I am never without them now! TYSM Chef. You are the BEST instructor!
Thanks Chef.. I have been Carmalizing all wrong my whole life...I a 70 yrs young...Thanks for setting me straight. I LOVE ONIONS!!!
A french chef with an italian accent and a "God bless America" poster...
Nice, just nice.
The best