How to Glaze and caramelized pearl Onions - Step by Step Demonstration
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- Опубликовано: 30 июл 2024
- In this step by step video we look at how to glaze or caramelised pearl and pickling onions. This culinary technique can be used also with other vegetable such as turnips, carrots and zucchini. if you are using vegetable they have be cut in small size using the tourne technique.
Ingredients:
200 to 250 grams of small pickling or pearl onions
20 gram of unsalted butter
around 1 table spoon of sugar
Enough water to barely cover the onions 
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Well you've certainly taught me how to peel an onion. The glaze caramelisation was a nice bonus.
Simple! So perfect! You are great!
Came out delicious, simple to make and barely any ingredients. Easy new addition to the rotation.
Thanks for the video mate. Made a beef bourguignon a few weeks back and was a bit puzzled by what glazed really meant. Will surely use your method next time!
You're welcome glad you find it useful
These technique videos are great, Thanks :-)
Yumm! thank you!
love your videos and your "little bit of butter" ❤
very comforting to see the caramelization
So this year for Thanksgiving I made Beef Bourguignon as an alternative main dish (for those of us sane folks who hate turkey because it's always dreadful because the boomers have to have it made the same horrible way their parents did every year).
As a side dish to that, I made pan caramelized shallots, finished with left over frozen Beef Bourguignon "sauce", and they came out amazing. I plan on trying it again with Pearl Onions because those are far easier to get than shallots where I live.
Thank you chef!
tried it, worked, very good.
3:48, as in another video of yours where you added cream to the pot, you managed to get it roughly the shape of France! Amazing!!!
What do you do with the remainings in the pot? I've added some water to deglaze, and balanced with balsamic vinigar. But got stuck not knowing what to use this sauce for. Any suggestions?
Made it today to go with a veggie Mushroom Boeuf Bourguignon, guests were amazed at the intense flavour and also how well it accompanied the dish :)
this is delicious, i try this with all my vegies it's perfection to taste.. very enjoyable..
Hi chef -- i love love love ur video clips -- always comes out perfect -- from far away south afrca.
Hi Brian, great to see people watch the channel every where. it is so gratifying to share french cooking with the world.
So it's like carrots vichy except covered and taken a little bit further?
They look delicious! Thank you for this informative video!
Nice well presented Recipe,pleasant on screen persona Blessings.
Yummy!
Thanks
Tiny pearl onions are available readily here in Canada. I think I would just use those.....my mom used to do those up for special dinners like Christmas & Easter.
I did not know you lived in Canada. well if you have the small onions they are great to make as little garnishes
Hi Chef. Would HONEY instead of SUGAR work... in your opinion? Thanks.
wizardgeo235 I have not tried but try it and let us know how it went 😄
Chef - what are your heat settings for this - do you change your heat throughout? Thank you.
Low heat throughout
I want to know if i can use pearl onions to make French onion soup?
You are a Genius Chef ... Thankyou
can i use grape syrup or honey insred of sugre?
Nice video. Can these be frozen and reheated?
delicious and simple, I add salt and mine come out even browner, maybe im using more butter and sugar. my wife complained that we only left her a few lol
We get "pearl onions" frozen in the United States. Will frozen work or is it an inferior product?
frozen one are great no peeling !! i love them
For turnips and parsnips one can use a melon baller to get even sized pieces for this technique.
could you use shallots too?
This is much easier than I thought. Thank you for these videos! I was wondering where in France you are from? Your accent reminds me of my grandfather, who is from Louisiana.
April Zarychta I am from the Paris area so I have a Parisian type of accent or more broadly from the norther half of France not the south where the accent even I. French is way different
The French Cooking Academy That makes sense. Many of our ancestors came from Normandy and other areas in the North of France. :)
I’ve never seen a circular paper cover like that. Seems as if a coffee filter opened up would work? Is the hole in the middle important?
It's an escape for steam
We use these in japanese cooking too - they are called drop lids and are meant to keep a small amount of liquid trapped underneath it to evenly circulate and penetrate the food. For this, you want to use something like baking paper which won't absorb the liquid - I'm not sure a coffee filter would do a great job.
Would it be a bad idea to also add salt?
0000000Lara hi there yeah you can definitely add salt but be careful of how much you add. You can also add it at the end otherwise. Cheers
Hey Sebastian, today I tried this recipe but onions turned out too sweet . I think 20 grams of sugar is quite a lot. Next time I will make it with maybe 3 grams of sugar
Ma grand-mere aimait toujours ajouter de la creme et du cognac aux oignons.
Love your recipes and would adore them if understood say instead 100grs, one table spoon. Makes life easier, like when you use eggs you just say three eggs, not 200 grs of eggs
is the paper necessary?
yes
Please chef. I think that carmelizing onions in 180 c dry heat oven will be better. Isn't that?!! 😃
i have not try but why not yes try it out and let us know how it goes 🙂
Thank you Great chef. I'm learning from you a lots. Your channel is a culinary school 😃❤❤
There's no link to the little cover as promised...
I cut the center out of a coffee filter and it seems to be working ok. Tried regular paper yesterday and it just disintegrated. I'm pretty sure he's using something else, but I don't want to waste my good parchment paper on this experiment. That's the only other vaugely cooking related paper I can think of (other than wax paper which sounds like it wouldn't work for this)
@@lonewoulf yes, we do this in Japan too - baking paper is best because it should tolerate the heat and trap the liquid underneath it without absorbing it.
Shallots?
I blanch them for 20 seconds. Makes it easy remove the outer skin
I have that stovetop.
Today I learned a new thing, thanks to you, Chef! Merci beaucoup!
I've seen these tiny onions each time I go in France, I think they are called challote? I must admit, they are not very common here, in Romania, but with your "undressing" technique this can be achieved. Can't wait for the next week's video, learning how to use these in a dish!
Keep up the good work and thank you for the video!
I'm having difficulty with this recipe. I've cooked many of your recipes and I have great trust in your guidance.
I put the water up to the top of the tallest onion. The butter and the sugar. Paper lid, boil, back to simmer.
Both times I overcook the onions and I've got excess water. I drain the water, butter, sugar solution and have to cook that down on the side. And then reintroduce it to the over cooked onions.
Help.
you're putting too much water, in the video he only does it halfway that's what the paper cover is for.
@@jamesw4581 thanks James. It is obvious, I know.
the healthiest part of the onion and any other veggy or fruit is just beneath the outer skin
These particular onions are like ogres. Ogres tend to have many layers much like these onions
Why the waste .
No waste. Add the scraps to your stock.
We're not horses ^^