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'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!
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
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. 👨🏿🍳👌👌
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 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....
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.
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
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..
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?
Last week i'll do sandwich 🥪 egg's for small business at area's around my home. Normally recipe only egg's, mayonnaise, butter, black pepper and bread. I just try to put your recipe onion's caramelized, the result so wow! 😋 Thanks Ms Helen! 👩🏻🍳🌰🍮
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!
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.
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.
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?
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.
because RUclips 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 RUclips automatically and there is no way to argue with it. Copyright stuff is very complicated.
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.
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
you can replace balsamic vinegar with any other sour ingredient. try a tiny bit of some other vinegar. you can also skip it, but the flavor will be better with a bit of acidity.
lime juice would be better than nothing, but it's a tad too refreshing for this kind of dish. at some point, buy yourself a bottle of balsamic vinegar -- it's ok to use a very cheap one for this. white wine, red wine, and apple cider vinegars should also be very good in this.
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 ;)
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.
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!
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.
Хобби
This is an old video. My latest caramelized onion video is available here: ruclips.net/video/kEfJTmf9hDs/видео.html
too late, i used this one, was hungry
Yhe...I thought...didnt I see this last night..but it was the new one I saw. :)
you don’t seem to have aged from one caramelized video to the next. are you a vampire?
Exactly the same isn't it?
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 Glad your onions turned out well. I can eat them right from the pan with a big spoon too :)
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.
Same here too!! I need my onion COOKED AND CARAMELIZED🙌🏾🙌🏾
Easy to do and very well explained. This is the best video I have seen for instructions on how to caramelize onions!
so glad I could help! enjoy your onions :)
I totally second that
you are a real pro
Agreed! Direct and to the point with helpful hints in between. I love it
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!
OMG! I had no idea that carmelizing onions took so long to make. No wonder I have never been successful. Thanks.
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
This is the best video on caramelised onions out there. Greetings from India :)
The first couple times I tried making this I had no idea to use a stainless steel skillet. Thank you for the advice!
Any time :)
+labobo every time I used an iron pan I burned my onions.
What a gentle voice
Bless your soul, clear instructions and great recipe... You even managed to cover the clean-up tip! Keep it up~
glad you found this technique useful
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. 👨🏿🍳👌👌
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 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....
Thank you. Easy to follow with clear instructions. And a lovely voice. Going to try these tonight with hot dogs.
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.
"Leave your onion alone" 😃 good one.
My mouth was watering just looking at those onions. I bet the smell was amazing!! Than you for a great upload.
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
Dear Helen you are one beautiful woman and a great chef
Thanks for the vid on carmalized onions,,,DD in L.A.
you are welcome :)
You're great. It seems like you think of just about everything that someone trying this out might encounter and immediately address it.
+Ryan Villegas Ah, thank you! I try :)
I made this just now, best homemade onion hotdog in the world!
I liked your show and especially your finishing. Very good.
This is a really great video. I like the combination of high heat quick cooking and low heat slow cooking to get the final result. Subbed!
+RandomChannel967 Thanks :) So glad this onion technique was useful to you.
these are worth the way they make the kitchen smell
wow first video that shows the right way to caramelize onions!! most other vids are adding a lot sugar and this is so wrong
I agree. caramelizing onions by adding sugar is wrong :)
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..
J.R. Zippie saute
I like using brandy instead of vinegar.
Can I use other types of oil if I don't have olive oil?
sure :)
I usually add a tablespoon of brown sugar to mine to help caramelize them
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?
www.chabad.org/library/article_cdo/aid/614954/jewish/What-Is-Kosher-Salt.htm?gclid=CjwKCAiAgJWABhArEiwAmNVTB7quc7IY2PKXkq8R-qJKrlKi3Au1Zcz6zvIRFeW3IJ41XHhEBYIQNBoCr1sQAvD_BwE
www.thekitchn.com/kosher-salt-where-it-comes-from-why-its-called-kosher-ingredient-intelligence-219665
Last week i'll do sandwich 🥪 egg's for small business at area's around my home. Normally recipe only egg's, mayonnaise, butter, black pepper and bread. I just try to put your recipe onion's caramelized, the result so wow! 😋 Thanks Ms Helen! 👩🏻🍳🌰🍮
I bought a 10" stainless skillet. I followed your directions exactly. Do you know what happened1?1?1? everybody loved my (Your) onions! You RAWK!!!
When I started reading your comment, I got nervous that the house burned down ;) So glad your onion story has a happy ending.
;)
exactly what I was looking for! finally explaining with balsamic vinegar
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!
Once again you make it look so nice and thank you for it
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.
new video is definitely better but I'm glad I watched this one for the twist ending. Boston?!
Where do yall buy pans at? Im needing metal handled pans.
amazon
wow, another interesting recipe. Greetings
Hi helen I am small and I love cooking and only one question can I put normal vinegar instead of balsamic ?
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 :)
Helen Rennie so I don't have to put vinegar
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.
Thank you a lot Helen for your advices and I will gonna make every step thx a lot Helen I love u ♥♥
I like it i am from Germany
Great recipe, beautiful presenter.
I made the right choice of watching your video thanks heaps
Tres bon a l'air délicieux merci chef
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?
+Mallory Gantner Russia :)
Uh, oh I over browned in the beginning and burnt them a bit. Still good but will try again. Thank you, Helen.
Thank you for your video-time- what is the difference between caramelized & grilled onions? sorry for my ignorance...
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.
Thank you for educating me- I started the new year with something new... i like that. Thank you & Happy New Year 2018 to you and family.
How to preserve these for gifts?
Thanks
shortcut method. caramelized onions should take about 4 hours.
Is it possible to do it with sous vide?
absolutely not. you need evaporation and browning. sous-vide provides neither.
Do you have to put a lid on the skillet?
no lid. cook uncovered the whole time.
I am pretty much confident that I love you ...
if I make a big amount how long do you think they hold in the fridge?
They'll be fine in the fridge for 2 weeks.
Why did you throw the remaining oil, it's great to use in cooking and preparing soups or rice
Thanks.
Why did the django music stop?! I was digging it
because RUclips 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 RUclips automatically and there is no way to argue with it. Copyright stuff is very complicated.
Thank you
I liked this video a lot. thank you!
Very nice
I don't have palsamic vinger what can I pur
finally a realistic cooking video
Excellent instruction!
Thanks. Very clear instructions. New sub here =)
+Losvatoslocos Welcome to my channel!
Perfect video. I will try it
Hi Helen,
Can we use red onions instead of yellow ones?
Thanks
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.
It’s good to show how to remove excess oil
Very well explained 👌🏼
Thank you, Helen. Another amazing video!
Can you swap balsamic vinegar for lemon
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
miss helen .how made us caramalized apples and onions
Hi my lady, how long will caramelized onions last in the refrigerator?
at least a week, but I found some caramelized onions in the fridge after 2 weeks once and re-heated them in the pan and they were fine.
Good explanation!! Even how to cut the onion with out cutting yourself. Poor in&out people
спасибо, красавица, Хелен
i don't have balsamic vinegar, can u recommend me substitutes or is it okay if i don't add anything?
you can replace balsamic vinegar with any other sour ingredient. try a tiny bit of some other vinegar. you can also skip it, but the flavor will be better with a bit of acidity.
Helen Rennie what about lime juice? will that work?
lime juice would be better than nothing, but it's a tad too refreshing for this kind of dish. at some point, buy yourself a bottle of balsamic vinegar -- it's ok to use a very cheap one for this. white wine, red wine, and apple cider vinegars should also be very good in this.
هل اضفتي السكر
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 ;)
Lol
Was the issue of it having turned into chewing gum the result of not having cut them pole-to-pole, as Ms. Rennie advises here?
@@jocelynhamilton7624 I dont remember how i did it :D
can i freeze them?
lovely lovely , excellent explained
So glad you enjoyed this video. Welcome to my channel!
yeah boston!
So I take it eating this is good for you right?
Bravo chef
Thank you your so awesome!
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.
Hello i want to try but
Are they sweet or salty
it's a savory dish. they are both sweet and salty at the same time.
Thx you
Wow
Bravo chef
thank you so much dear this video really helped me alot . ❤️
Raisin or mushroom or chopped nuts
Exactly what I was looking for
Looks like they would be great on mash potatoes
yes, they would be :)
Good
can you use a non-stick (teflon) pan?
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!
SvobodovaEva you're the most beautiful girl I have ever seen on youtube...
Yes, you can add 1/4 cup water, 2tbs Brown sugar, and let it simmer.
BMO ?
you have put two different earrings! :D
I noticed that first thing!
I searched up I hate caramelised onions and this came up.
What about adding some sugar ? I thought that what caramelized stands for 😀
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.
Thanks for sharing!
Well explained
Where is she from? Loved the accent. Keep up the good job..
Russia
you forgot to put some oil there
Stoned Jesus Sorry if I wasn't clear. Yes, you need oil. I use about 1/4 cup.
Helen Rennie ok girl :D
What is the shelf life of caramelized onions.thank you
about 10 days in the fridge. rewarm before using.