A trick to speed up the caramelized onions is to add just onions and water in the pan to start. Add about a 1/4 cup of H2O per onion to the pan at the beginning. Cook at medium-high, covered, until the water is almost all gone. Then, add your oil of choice. This should take about five minutes and you'll have all your onions evenly cooked to the soft/translucent stage. This works really well with big batches.
My preference is the slower method like in the video, allows flavors to naturally release without urgency. Actually, the salt releases the flavor in onion, or make it cry but a dull knife cutting onion makes you cry 😊
@@SoNewOrleans1 from what i understood, adding water at the beginning doesn't impact flavour thanks to the water becoming infused with all the sugary onion juices, which are distributed evenly through the onions. Not only is it faster, but also reduces the risk of burning the sugars in the onions (especially for big batches). The technique was btw popularised by Lan Lam for Cooks Illustrated.
Right. I purposely do not chop my onions the same size. Sometimes, I would had them in a different cooking times. I want some to disappear and some to be seen and takes in the dish.
@@Satans_lil_helper I agree 1000%. I actually do eat them all by themselves, but I cheat by putting in a little brown sugar because I don’t have the patience to wait.
Can't explain why but I love the fact that you place the ingredients one by one on the sides of the screen, feels so organized and you can clearly see the preparation progression. Nice touch!
I honestly dig the new format. Having the why a step is done or adjustments that can be made at the time the step is done is super helpful in video, and definitely much more difficult to convey in a written recipe.
Cook book?!? Heck yeah! The best thing about your recipes is that they are no fail… ie: creative but explained well, doable ( is that a single word now?) and flexible. I really admire that about your recipes. So write on my friend!
Love this. Please finish that cookbook really soon. And include photos with each recipe! That helps many of us immeasurably! (Pun intended) 😃 I’m not vegan but your recipes and methodology have made me a healthier cook and given my kitchen s brand new Light! Thanks so much. Susan
Wow, this garlic chili pasta looks amazing! I love the simplicity of the ingredients and how you brought out those bold flavors. Can't wait to try this recipe at home! 🍝🔥
Our daughter comes over every Thursday night for crafts night with her mom… she’s vegetarian… I use ALL of your recipes for our dinners!! This particular dish was just off the hook!!! OMG!🙏🏻🙏🏻🙏🏻
This recipe looks superlative. I'm definitely gonna save it to my recipe file & will definitely be making it as I'm a pasta lover, for sure. That sauce looks to die for...can't wait. Of the caramelized onions...I heard a chef say recently that if you walk into a kitchen....any kitchen..& smell something delicious...that it is onions being cooked. That chef swears it's onions being cooked that make a kitchen smell so wonderful, each & every time.
That's so true! As soon as I start cooking my husband and daughter come into the kitchen to tell me how yummy it smells! It's always at the onion stage 😂
The music is fantastic, the presentation is clear, your voice is deep and soothing, and your descriptions are precise. The end result looks DELICIOUS…A1!
My new favorite cooking channel - really love everything you're doing.. tips, technique, philosophy, and even the Jazz is so nice. This video was more than the sum of its parts.
This recipe is a hit! I had all the ingredients on hand, this was my first time caramelizing onions and I get the hype now lol. Definitely will make again.
Although I love Onions, I never let them cook this long. I’ll give it a try next time, for sure. What a good advice: "Never leave the yumminess behind"
This recipe looks absolutely delicious, thank you. Can’t wait to try it. Have you tried the caramelized onions hack? Use a pinch of baking soda at the start of cooking the onions, regardless of how many onions you’re cooking. Just ONE pinch.That cuts the caramelized onions cooking time in half.
I am so glad I tried this recipe. I made the recipe to the directions aside from using 1/2 the chilli oil crunchies. I probably could have handled all. Paired it with a piece of garlic toast topped with Tapenade. ❤
I love your voice & your sense of humour! The voice of a radio man or to one of those person that talks to a talking to someone who took hostages. Oh & the recipe looks good too!
You did it again 😀 you took ingredients I have in my house and make a better dish out it. And just cause I have commented on this before, this might be your best video yet. I really think you are finding a groove. I hope it takes you right to your goals❤️
Actually, an enjoyable video. I am not vegan, but I appreciate your concept of the recipe. I would try this with my own twist to it. And the witty laid back humor is a plus. Cheers.
Thank you so much. I recently got diagnosed with gluten and dairy allergy and your cooking channel has really helped me come up with good ideas for new foods :- ) Making vegan and gluten free doable and healthy instead of going to the glutenfree aisle at the market and spending enormous amounts of money on dry bread.
Definitely hard agree here. I don't have any food intolerances or allergies, but have looked @ the prices on gluten-free foods & always thought, "these poor people are getting *robbed.*
I made this recipe and it was everything!!!!Very delicious and flavorful. I have been watching your videos for some time and decided to make this recipe. Thanks Andrew!!!
Have made this a few times now, with my own spin on it based on what I had at home (my favourite was with added exotic mushrooms), always been excellent, thank you!
I made this tonight, and it was on-another-level delicious! I had no coconut milk so I whipped up a quick batch of cashew milk and it worked pretty perfectly! This recipe is like a warm, comforting hug! Thank you Andrew!
Just made this and its fantastic, never caramelized onions before and I'll totally be doing it more often, thanks for making and sharing another awesome recipe 🖤💚💚
Because I try to eat a bit lower carb, I plan to try this with Palmini noodles. I am also thinking a bit of peanut butter could really change the flavor profile, but I will try yours first cause it looks delicious.
Wow wow wow. I just made this and I am absolutely blown away. I think it’s the best thing I’ve ever had. The onions are long but DAMNNNNN is it worth it.
Just discovering your recipes. This is an amazing hybrid of several different cuisines. I love how it works so well in an Asian context as well as in an Italian one. My only question: can you eat this cold the next day? Because I would love to have something like this cold for lunch with maybe tofu and/or avocado.
I tried this, but instead using the normal dairy counter parts to your ingredients. It is a satisfying and delicious recipe. Definitely “restaurant”-grade. Because of the flavor richness and effort, it’s not an everyday dish, but I will make again and definitely recommend it.
I’m making this tonight. I’m so excited over the Parmesan!!! I’m going to look online where to get some. Okay a mom moment. I NEED YOUR COOKBOOK. It’s not sounding like Christmas is doable so…… how about Valentine’s Day?!! You know I’m one of your biggest fan.
Cookbook??? ❤ Looks delicious! Tip: Putting the onions in the freezer for about an hour prior to slicing them minimizes the tears! I’ve also found keeping onions in the fridge keeps them fresh longer. Happy Sunday! ✌️
Love the video! I wouldn't recommend adding oil to your pasta, even when it's finished earlier. The oil will stick to the pasta, which causes the sauce to slide off more easily when you mix them later. I'd suggest to keep the pasta with the reserved pasta water in the same pan and stir every once in a while. Then, when the sauce is done, maybe pour out a bit of the water. You can always add more back in, can't take it out.
Your food is amazing, your voice is so soothing, and your videography is so aesthetically beautiful to look at! Amazing work; keep it up!! Thank you for sharing your time and talents with us. Making this one for sure!
I already bought and planned everything for the entire week, but this pasta looks so delicious that I want to do it today 😍 I will tell you how it came out! UPDATE: It was sooooo delicious! I am convinced, my husband, too. Next week I'll prepare it for my parents as well, I'm sure it will convince them on how tasty vegan food can be!
Dude, your channel is a home cooks dream! I am fascinated by how simple yet aesthetically pleasing your cooking videos are and I can't wait to try this recipe. You are on fire!
Dude, I love this video and all you do! You are a great cook and make it easy for the rest of us! Now get that cookbook finished so I can add it to my collection!
RUclips blessed me with this recommendation. Amazing recipe and amazing video, I feel like I just watched a short film lol. Good luck with the cook book!
Awesome recipe! Only changes I made were to swap the coconut milk with plant based heavy cream and the chile crisp with Calabrian chiles (I already had those in my pantry & didn’t want to go to the store). Thanks for this, it’s definitely going to be in constant rotatation in my dinners as I almost always have these ingredients (or their equivalents) in my kitchen.
Thank you...I would try it with much less onion and garlic, which would probably bring it into a different flavor category than yours. I never would have thought of adding coconut milk. I will try, in my reduced way.
A trick to speed up the caramelized onions is to add just onions and water in the pan to start. Add about a 1/4 cup of H2O per onion to the pan at the beginning. Cook at medium-high, covered, until the water is almost all gone. Then, add your oil of choice. This should take about five minutes and you'll have all your onions evenly cooked to the soft/translucent stage. This works really well with big batches.
Thank you for sharing, I’m going to use this tip
Another option would be to grate the onion instead of chopping. Lots of water comes out and shortens the time to cook.
I was about to link the video I'd seen this tip in 😂
My preference is the slower method like in the video, allows flavors to naturally release without urgency. Actually, the salt releases the flavor in onion, or make it cry but a dull knife cutting onion makes you cry 😊
@@SoNewOrleans1 from what i understood, adding water at the beginning doesn't impact flavour thanks to the water becoming infused with all the sugary onion juices, which are distributed evenly through the onions. Not only is it faster, but also reduces the risk of burning the sugars in the onions (especially for big batches). The technique was btw popularised by Lan Lam for Cooks Illustrated.
Saw this, went to the store, made this, all within 3 hours. Yes. This is as good as Nard Dog says.
🙌🏾 you're the best!!
@@thenarddogcooks Nah, I'm like third-best at best. Thanks for the recipe, seriously.
I made this dish last Sunday. Delish! 😋
I did the exact same thing and 1 - its so delicious and 2 - its so easy to do
Carmelized onions should be their own food group. This looks luscious! 😋
🙌🏾 fr!
Wait they aren’t? 😂
Right. I purposely do not chop my onions the same size. Sometimes, I would had them in a different cooking times. I want some to disappear and some to be seen and takes in the dish.
I have eaten them with mushrooms! I couldn't get enough!
@@Satans_lil_helper I agree 1000%. I actually do eat them all by themselves, but I cheat by putting in a little brown sugar because I don’t have the patience to wait.
Can't explain why but I love the fact that you place the ingredients one by one on the sides of the screen, feels so organized and you can clearly see the preparation progression. Nice touch!
I honestly dig the new format. Having the why a step is done or adjustments that can be made at the time the step is done is super helpful in video, and definitely much more difficult to convey in a written recipe.
🙏🏾 TY!
Although I'm not Vegan . . . this recipe really stands out to me. Love the abundance of onion and garlic for starters. Can't wait to give it a try,.
🙌🏾 enjoy!
Neither am i a Vegan but i lke good healthy food so i'll choose the recipe(s) like and try making them. Tour recipes are always looking delicious.😊❤🇯🇲
Same here!
Cook book?!? Heck yeah! The best thing about your recipes is that they are no fail… ie: creative but explained well, doable ( is that a single word now?) and flexible. I really admire that about your recipes. So write on my friend!
🙏🏾 so appreciate you! thank you ❤️
Love this. Please finish that cookbook really soon. And include photos with each recipe! That helps many of us immeasurably! (Pun intended) 😃
I’m not vegan but your recipes and methodology have made me a healthier cook and given my kitchen s brand new Light! Thanks so much.
Susan
i appreciate you! its in very early stages. ill be sure to announce when getting closer. ❤️
Wow, this garlic chili pasta looks amazing! I love the simplicity of the ingredients and how you brought out those bold flavors. Can't wait to try this recipe at home! 🍝🔥
Our daughter comes over every Thursday night for crafts night with her mom… she’s vegetarian… I use ALL of your recipes for our dinners!! This particular dish was just off the hook!!! OMG!🙏🏻🙏🏻🙏🏻
THANK YOU for the onion realism!!!!
😂 i got you!
@@thenarddogcooks ps. Just made this for dinner and my Hubs proclaimed it “the best pasta he has ever had”
Okay son i'm going to wait patiently for your cookbook. I've made some of your recipes and my hubby gives the a chefs kiss😘.
As a non-vegan, this channel slaps so hard, I need to get cooking
🙏🏾 TY!
😂😂😂
Same 😂
Gosh. I'm always surprised at the combinations of ingredients, in the best way possible. This is gorgeous and I can't wait to make it.
🙏🏾 thank you!
This recipe looks superlative. I'm definitely gonna save it to my recipe file & will definitely be making it as I'm a pasta lover, for sure. That sauce looks to die for...can't wait. Of the caramelized onions...I heard a chef say recently that if you walk into a kitchen....any kitchen..& smell something delicious...that it is onions being cooked. That chef swears it's onions being cooked that make a kitchen smell so wonderful, each & every time.
😂 facts!! i would have to agree with that chef!
That's so true! As soon as I start cooking my husband and daughter come into the kitchen to tell me how yummy it smells! It's always at the onion stage 😂
I looove that you added Jazz as your music choice for the background, it actually really accented the meal more! 🙏🏼❤️🔥
The music is fantastic, the presentation is clear, your voice is deep and soothing, and your descriptions are precise. The end result looks DELICIOUS…A1!
My new favorite cooking channel - really love everything you're doing.. tips, technique, philosophy, and even the Jazz is so nice. This video was more than the sum of its parts.
This recipe is a hit! I had all the ingredients on hand, this was my first time caramelizing onions and I get the hype now lol. Definitely will make again.
I watched this while eating dinner and it made me more hungry! Caramelized onions are magic. Thank you for this post!
😂 thank you 🙏🏾❤️
Although I love Onions, I never let them cook this long. I’ll give it a try next time, for sure.
What a good advice: "Never leave the yumminess behind"
As an OG onion hater, carmelized onions take on a deliciously sweet flavor. It's definitely worth the time and effort.
should be a tee shirt!
@@thenarddogcooks Absolutely
This recipe looks absolutely delicious, thank you. Can’t wait to try it.
Have you tried the caramelized onions hack? Use a pinch of baking soda at the start of cooking the onions, regardless of how many onions you’re cooking. Just ONE pinch.That cuts the caramelized onions cooking time in half.
Love the jazz in the background. Classy touch!
Just when I was wondering what to do with all of these darn onions😮
Thanks Andrew, this looks like another winner😊
🙌🏾 right one time!! 🥰
I’m a new channel and I must say at 53 I’ve learned so much from you. I love your videos and presentation. Thank you so much 🫶🏼
Looks good I hope to make it but if I don't I can at least have the onions. 😅😅 thank you ❤
Omg I can smell this through my TV. We made the Butternut squash Risotto again tonight, but will make this ASAP
Please, add this wonderful recipe to your cookbook! 😋😍
🥰 will do!
Cannot wait to make this!! And background music is an awesome bonus. 🎉
Yes, the music is terrific!
I am so glad I tried this recipe. I made the recipe to the directions aside from using 1/2 the chilli oil crunchies. I probably could have handled all. Paired it with a piece of garlic toast topped with Tapenade. ❤
This was great! Made it tonight. Everyone loved it. Thanks for the video!
I could listen to this man’s voice all day!☺️
Me too! And his choice of music is great, too.
Subscribed just to hear him talk. And the music. I should get him to voice my videos too
I love your voice & your sense of humour! The voice of a radio man or to one of those person that talks to a talking to someone who took hostages. Oh & the recipe looks good too!
You did it again 😀 you took ingredients I have in my house and make a better dish out it. And just cause I have commented on this before, this might be your best video yet. I really think you are finding a groove. I hope it takes you right to your goals❤️
🥹 thank you so much!! its starting to feel more natural. ❤️
I tried your recipe tonight and it is excellent! That flavor really stretches over all the pasta, every bite was TASTY. 10 outta 10!
Actually, an enjoyable video. I am not vegan, but I appreciate your concept of the recipe. I would try this with my own twist to it. And the witty laid back humor is a plus. Cheers.
Great job - subscribed. The deglazing is key as you pointed out. Recommend adding some pasta water towards the very end.
I love these easy flavourful pasta dishes. That sauce, after you added the coconut milk, looked incredible.
Thank you so much. I recently got diagnosed with gluten and dairy allergy and your cooking channel has really helped me come up with good ideas for new foods :- ) Making vegan and gluten free doable and healthy instead of going to the glutenfree aisle at the market and spending enormous amounts of money on dry bread.
🙏🏾 super grateful to know. thanks for sharing ❤️
Definitely hard agree here. I don't have any food intolerances or allergies, but have looked @ the prices on gluten-free foods & always thought, "these poor people are getting *robbed.*
I finally had a go of making this and at the first bite, I literally shouted, out-loud
*"OH GOD DAMN!!!!!"* 😂❤
Thank you :)
I made this recipe and it was everything!!!!Very delicious and flavorful. I have been watching your videos for some time and decided to make this recipe. Thanks Andrew!!!
I love watching your videos. Always so chill and upbeat. This looks amazing!
I can’t tell you how many times I’ve clicked on one of your posts in the morning and ended up making that very dish for dinner 🤣
😂 thats the best!
Bè questa pasta non la preparare se non vuoi vomitare. 🤣
Have made this a few times now, with my own spin on it based on what I had at home (my favourite was with added exotic mushrooms), always been excellent, thank you!
I made this tonight, and it was on-another-level delicious! I had no coconut milk so I whipped up a quick batch of cashew milk and it worked pretty perfectly! This recipe is like a warm, comforting hug! Thank you Andrew!
Tried it and shared it with my roommate! We both loveddddd it! So good 😋 and so comforting 😌
Just made this and its fantastic, never caramelized onions before and I'll totally be doing it more often, thanks for making and sharing another awesome recipe 🖤💚💚
Your beard braid is absolutely iconic. And I love the style and vibe of this video! Instantly subscribed ☺️
COOKBOOK!! I can NOT wait! your cooking is always AMAZING!
Because I try to eat a bit lower carb, I plan to try this with Palmini noodles. I am also thinking a bit of peanut butter could really change the flavor profile, but I will try yours first cause it looks delicious.
Wow wow wow. I just made this and I am absolutely blown away. I think it’s the best thing I’ve ever had. The onions are long but DAMNNNNN is it worth it.
Wow that looks delicious! Thanks for the recipe Andrew! 😋😋
Just discovering your recipes. This is an amazing hybrid of several different cuisines. I love how it works so well in an Asian context as well as in an Italian one. My only question: can you eat this cold the next day? Because I would love to have something like this cold for lunch with maybe tofu and/or avocado.
I tried this, but instead using the normal dairy counter parts to your ingredients. It is a satisfying and delicious recipe. Definitely “restaurant”-grade. Because of the flavor richness and effort, it’s not an everyday dish, but I will make again and definitely recommend it.
Damn that look delicious! Vegan for 6 yrs, have about 28 cookbooks and have never seen this idea! Yeah something new to try!
Love this dudes voice. It’s very soothing
I’m making this tonight. I’m so excited over the Parmesan!!! I’m going to look online where to get some.
Okay a mom moment. I NEED YOUR COOKBOOK. It’s not sounding like Christmas is doable so…… how about Valentine’s Day?!!
You know I’m one of your biggest fan.
🥹 thank you so much!! ❤️
its going to be a while. its still in early stages. but i will be sure to announce 🫶🏾
@@thenarddogcooks I made the pasta!
I understand about the book. My kids have been asking for one for years now. You have motivated me though.
@@thenarddogcooks ❤️
Just made this tonight. One of the best pasta dishes I've ever tasted. Unbelievable! Thanks Andrew!
That carmalizing alone deserves a 👍 just beautiful, can’t beat patience in good cooking.
I love caramelized onions, and this recipe looks amazing. I’m definitely trying because I have all these ingredients already. Ty
Omgoodness this looks SO tasty, I'm excited that I have just about all these ingredients to try this recipe! 🤩
Cookbook??? ❤ Looks delicious! Tip: Putting the onions in the freezer for about an hour prior to slicing them minimizes the tears! I’ve also found keeping onions in the fridge keeps them fresh longer. Happy Sunday! ✌️
😍 great advice! thank you! ❤️
Wonderful as always and ever❤
A cookbook! Yesssss! Can't wait for it.
This looks incredible. Definitely adding it to the menu over the weekend.
I sound so enjoyed this dish being cooked . Kudos
Love the video! I wouldn't recommend adding oil to your pasta, even when it's finished earlier. The oil will stick to the pasta, which causes the sauce to slide off more easily when you mix them later. I'd suggest to keep the pasta with the reserved pasta water in the same pan and stir every once in a while. Then, when the sauce is done, maybe pour out a bit of the water. You can always add more back in, can't take it out.
Excellent presentation, and a fine looking meal!
Oooooh! Can’t wait to try this one!
Can’t wait to try this! Looking forward to your cookbook too!!
Dude, this recipe looks amazing. I’m cooking it on Monday!!
Your food is amazing, your voice is so soothing, and your videography is so aesthetically beautiful to look at! Amazing work; keep it up!! Thank you for sharing your time and talents with us. Making this one for sure!
I tried it and it was so good. maybe a little less chili oil but yes, a keeper
This looks amazing! Can’t wait to try it ❤
I’m sooo making this, thanks!
.....plus good music in a cooking video!!!! Gonna try this one for sure. Very interesting recipe!
I already bought and planned everything for the entire week, but this pasta looks so delicious that I want to do it today 😍 I will tell you how it came out!
UPDATE: It was sooooo delicious! I am convinced, my husband, too. Next week I'll prepare it for my parents as well, I'm sure it will convince them on how tasty vegan food can be!
Dude, your channel is a home cooks dream! I am fascinated by how simple yet aesthetically pleasing your cooking videos are and I can't wait to try this recipe. You are on fire!
Looks incredible, thank you!
Bro I'm not even vegan but I cooked many of your recipes. Most of them taste better than many meat based dishes I've had.
You're a great cook man.
Great recipe and great, cool jazz….thanks
I can’t wait to see your cookbook ❤😊
Trying to go vegetarian with my teen. I would have given up a long time ago if it wasn’t for your recipes!!!
I love watching you cook.... You are amazing!
Dude, I love this video and all you do! You are a great cook and make it easy for the rest of us! Now get that cookbook finished so I can add it to my collection!
🙏🏾❤️
I just love that chill and classy style of your videos - acide from your recipes being super delicous! Thanks, keep `em coming :)
I'm such a caramelised onion addict. Somebody finally heard my prayers and made a pasta dish! 🤩🧅
I look forward to your cookbook. I've been cultivating some of your ideas for my kitchen notes for good things to cook.
RUclips blessed me with this recommendation. Amazing recipe and amazing video, I feel like I just watched a short film lol. Good luck with the cook book!
Loved the video! LOOKS SO GOOOOD!!
Another great comfort food dish 👌
This looks absolutely delicious! Thanks for sharing!
You had me at caramelized onions.
I'll be making this fosho! Thank you!
Outstanding! Andrew, I'll be waiting impatiently for my invitation to your place for this awesomeness 🤤
Baby whisk never disappoints 😊
Definitely get yourself a garlic rocker for this recipe. It’s a game changer!!
Awesome recipe! Only changes I made were to swap the coconut milk with plant based heavy cream and the chile crisp with Calabrian chiles (I already had those in my pantry & didn’t want to go to the store). Thanks for this, it’s definitely going to be in constant rotatation in my dinners as I almost always have these ingredients (or their equivalents) in my kitchen.
My grandparents were from Italy. I give it a 👍.
The algorithm knows I have a vegetarian friend visiting in a few days. Definitely going to make this!!! Instant sub
YUM! But I will wait until the winter and cooler outdoor temps to make it. Can't wait!
😊 cant wait for you to enjoy!
Thank you...I would try it with much less onion and garlic, which would probably bring it into a different flavor category than yours. I never would have thought of adding coconut milk. I will try, in my reduced way.