I absolutely love that a Michelin Star rated chef loves basic foods. Yes, you make award winning dishes for your guests, but you loves to eat foods that u normal people love too. Your way of explaining how, and why to do things make perfect sense. Thank you for sharing you passion with us all.
@@ianallen738 Well I habe been in Michelin star restaurants a few times and I didn’t always like what they had to offer. Especially frustrating in the 80es and 90es, when they loved serving you itty bitty little pieces of nothing. Trust me, knowing how much it costs can kill your appetite if you are not rich.
My uncle was Italian, and I think Chef’s mother was Italian. I am sure every now and again I can hear a little bit of an Italian influence to one or two of his words.
Greetings from southcentral Texas USA 🇺🇸, North America: Mr. Amazing 😉 Jean-Pierre { chef 👩🍳 sublime} , thank you: again, Mr. Amazing 😉 Jean-Pierre { chef 👩🍳 sublime} , thank you
Special Intention: ( USA 🇺🇸) : greetings: ( fwiw) wishing you a glorious day: be very, very, very safe: Enormous Hug 🤗: Love ❤️ and, in thanksgiving, GOD BLess
Every time Chef Jean-Pierre says "Hello there, friends" I feel as if he really is a friend and if I ever met him personally (which would be difficult - I live in Thailand) he would welcome me as a friend. Meanwhile, store-bought onion rings? Forget it. It's nothing but breading - lousy breading at that - and it's as if someone ran off with the onions. Hardly even a hint of onion in those so-called onion rings. Any time I've ever tried to make my own, they never come out good, but at least a little better than store-bought. Then I tried Chef Jean-Pierre's recipe. WOW! Fabulous! These ARE onion rings. And easy to make too. Thank you for showing the right way to make onion rings, Chef. They, and you, are the best.
Chef, I had to pause the video and watch again so I could see your face. “ If you don’t drink?”… It was simply amazing seeing your reaction. You were simply speechless! Another one to my list favorite of Chef Jean-Pierre’s favorites!
that or when he says in other videos.... if you see somebody on youtube cook without butter.... change to playboy channel........ makes me laugh everytime..
So simple yet the most perfect, elegant "Onyo" rings I've ever seen. So little mess with this method and the removing of the lumps in the food processor is genius!
I want to thank you for teaching me how to make great onion rings. I’m a mum of 6, and today I spent 5hrs teaching my 20yr old son who’s just moved out of home how to shop, plan and cook a fortnight’s worth of meals so that when he comes home from study he has something good to eat. You’ve reminded me how important food is in our lives, not to just nourish us but to bring us together. And you made me smile and chuckle too. Thank you. 🌹Rosie of Oz🇦🇺 & my dog who likes to watch RUclips with me 🐶Omega the Cavalier🐶
I just love how lighthearted and fun Chef JP is. Onyo rings topple over? He laughs. You just can't help but SMILE and have a good time when watching Chef JP.
What's really impressive to me, was that you took a bite and the onion didn't pull out of the breading, meaning the onion was crisp as well. I've never been able to get that before. Looking forward to making these, thanks for the great video (again).
Yes, very seldom that onion rings from restaurants are crispy enough to bite through them, so the remaining portion is just as consistent as the first bite.
I don't know why, but I find that adding the clumpy breadcrumbs back to the food processor to declump it is a simple but genius move that I never considered and changes the whole game.
@@techtonik25 LOL, it was a joke. No question I'm a chef in my house because I love trying to cook food the family loves but I'd never make it as a profession. As an engineer (by trade) I love my toys/tools.
Chef Jean-Pierre, I wish you still had your cooking school but I learn from every single one of your videos. You do a great job and have an amazing support team. One of your videos should be you introducing the people behind the camera.
Chef, even your *onyo* rings are happy, it's no coincidence after you ate a bite; they made a smiley face back at you from the baking sheet! Thanks for the easy recipe, can't wait to try it!
Chef JP is my go to channel for perfecting my cooking, he has an awesome attitude, fun to watch, and explains things throughly and clearly. From the moment i learned how to clean a Filet from his channel I've been watching his recipes on a consistent basis..... Cooking for family has now become one of my favorite things to do...
I literally just searched "onyo" to send it to my friend, only to find that this legendary chef not only has a whole channel, but makes funny and instructive videos. Highlight of my day for sure.
I don't care what this guy makes, it'll be great anyway, as long as the dish has onions in it, nobody says the word "Onion" better than this guy, I can listen to him say "ONION" for hours.
Its about time someone with good cooking sense came on to youtube with their show! Everything chef j.p. Does here is good cooking from scratch .. none of those prepared boxed phoney foods I make a lot of the recipes.. they are always delish.. and he always explains why he is including something .. which helps the new cooks understand how to have more success in their cooking too! Hes fun to listen to as well … wish everyone could cook like this .. we would all be enjoying our food more.. thanks again chef Jean P. BEST.CHERYL🇨🇦🇨🇦
“AND THE AWARD GOES TO”…. chef Jean Pierre, for his infamous onion rings! WOW! First time, after hundreds of tries, the breading doesn’t fall off the onion while I’m eating it. It’s just too bad I had a tasteless onion and need to tweak my seasonings for better flavors. Your flour ingredients/proportions are magic, and even though I used seltzer water, I got the right consistency. I’ll be freezing the rest of the onion as you said after I add more seasoning. I can’t thank you enough for this video!
Who does not like Onyo rings? No one. Thanks for another amazing and amusing video. Your Cookery School must have been a really fun place to learn. I am awestruck.
That's great Jean-Pierre, I always wondered how to make them properly. Everywhere you get them you take one bite and all of the onion slides out of the coating - and they're usually greasy too. Thanks for the video.
Not only that I am amused watching & learning from your culinary channel with your dash of humor, but I do sometimes crave to eat those delicious foods that you are presenting.Thank You. GOD bless you Chef JP!
Chef, I really like the new intro! Personally, my favorite thing about you is this "funny yet fancy" feel that you have. Stay classy, Chef Jean Pierre!
I've been learning French and at times despair at my poor prononciation and misplaced verbs. Then I realised I love listening to your videos as much for your delightful accent as your delicious recipes and helpful cooking tips. Maybe a French person would be just as delighted to hear my Aussie accent - or maybe not! 😊
I've made onion rings a few times and I think my mistake before was not having the oil hot enough. Chef, you are the best and I love you. Thanks for the video
@@Dale-TND Agreed, though not His 1st time using those words. I can picture the producer waving Him off(NO NO NO). It's funny because We know better/the lawyers are not impressed(HaHa).
I made them for my husband last night... They were perfect! I couldn't believe how crispy they were without having a ton of batter. And the onion on the inside was cooked well without being soggy. I am truly loving your channel. My husband is enjoying the results of my reinvigorated love for cooking!
We made these tonight and they are absolutely the best onion rings I have ever tasted! We watched the video again and did them just as he did. They were so crunchy and the onions were done just perfect. Thanks for all your efforts, Chev Jean-Pierre. We really appreciate your videos!
Watching Jean cook is like having a good friend come over to your home and do all the cooking for you. I just finished making his Chicken Parmesan with pasta & everyone went nuts over this dish. Thank you for sharing your passion with the world Chef from a new student & fan.
I'll be making these tonight! Chef, I've only been watching your channel for a month and you've changed the way I look at a kitchen, I've always loved to cook but never even thought of doing some of the dishes you lovingly and joyfully prepare. So far I've done your Beef Wellington, poached cod, lave cake and I now have pesto and garlic puree in ice cube trays in the freezer next to my homemade beef stock! Keep posting new videos please!
Don't forget to make clarified butter and garlic puree. It really makes your life easier in the kitchen. I'm also in the habit of always chopping up onyo, carrots and celery, place them in my opaque deli containers and use them thru out the week. Chef also has a video showing how to store fresh herbs properly, that's been one of the most helpful things I've learned.
My mom used to make these with a recipe from the "Antionette and Francois Pope" cookbook that was published in 1964. They called for eggs and milk, but no seasonings. However, they were delicious. I think I'll combine your recipe and theirs, as I still have the 1964 cookbook. I'm lucky. I even have cookbooks that my mom gave me from the 1940's. Thanks again Chef Jean- Pierre!
I'll be making these this weekend. My onion rings either come out soggy or the batter falls off. You just explained why. Love you and your channel Chef. Thank you!
Wow. I used this recipe the other day and turned out fantastic. Today, I used the same recipe minus the panko and made the worlds best Fish and chips! Thank you for the secrets!
I've been learning how to cook from this channel for such a long time. I've made some amazing things that I never thought I'd ever be able to make thanks to people like Chef Jean-Pierre and Chef John of Food Wishes. Thank you for sharing your years of experience with the rest of us.
What I like about J-P is that he always gives you a substitute if you don’t have it or like it.Always makes it look easy.Tricking you in trying it!!lo!!
Chef I was waiting for that recipe thank you very much I will be doing it sooner than I think from Puerto Rico I salute you I salute you and God-bless you
I love learning and watching the chef having such a good time teaching us to cook all things in a better, more tasty way! Thanks for making it fun for us!
I Love, Love, Love onion rings, being from the Pacific Northwest I am patial to Walla Walla onions, they have the perfect sweetness for them. Chef Jean-Pierre, you have made another seriously magnifique mouth watering tutorial, many many thumbs up 😋❤
I love onyo rings!!! This is a wonderful recipe and I think even I can do it [and I am a disaster in the kitchen]. Love watching your videos. I never miss one. Thank you!!
To all the young cooks out there follow this chef. He can even teach an old cook a new way. He is amazing. I used this recipe for shrimp and you guessed it they were wonderful.
I love onion rings. I usually have them as a side to burgers, steaks, even some chicken. Your recipe looks so beautiful and easy. I won’t be buying the grocery store rings. Thanks for sharing your recipe.
I have been making terrible onion rings until now after watching your video. I love when your fingers dance when you taste something delicious. You are worth your weight in gold.
Well, I was going to wait until I got home from work to watch the video, but I couldn't resist! Can't wait to make these. Thanks for showing us all of your techniques in such a simple, easy to understand way. I'll be sure to freeze some as well!
I made these last night. I don’t have a fryer and we really don’t like to deep fry. I just used olive oil and did them kinda sauté style. Four at a time. They came-out great. Thank-you
I get an F minus...the batter never stayed on the onion rings...it was a total disaster!! ....my wife said the batter needed one or 2 eggs...and I agree. I seen the Chef do a blooming onion also, but I was do discouraged with the onion rings.. He also does a stuffed roasted onion...wish I could do that one!!
@@robertbogie9534 I'm a rookie too, and not qualified to tell you anything except... Watch the vid again and try again. You get a passing grade on effort alone.
Hi Chef. I first found you when I did a search on Standing Rib Roast. I've cooked many of them over the years but thought I'd see if there were some ideas out there that I hadn't tried yet and sure enough, there you were teaching the reverse sear! I had not tried that method before but I could tell by the way you teach and seeing your results that it would work. Well, it sure did! I made it for New Year's Day dinner for some family and it was absolutely done to perfection! I've been cooking and baking for many years (I was in the baking industry for over 30 years, selling to the headquarters of grocery store chains). I'm affectionately known as "Dial-a-cook," amongst my family and friends because they all call me for recipes and cooking advice. lol Since I found you I have been really enjoying watching all of your videos. I have even purchased several things from your website. So fun! Looking forward to your next video!
To whoever makes these, make sure you use an oil with a high smoke point to get it nice and hot! A good peanut, vegetable, or canola oil is recommended. Or if you're rich enough, a vat of avocado oil. 🤣 Thank you Chef Jean-Pierre for these videos! Even these quick little side-dish/appetizer recipes are gold.
Oh man the kids and I just finished devouring the onyo rings, I didn't have the rice flour or corn meal but they still were super crunchy, and very tasty, thank you chef for this awesome recipe, the best home made onion rings I've ever made, now I'm going to make more 😋
I live in Baltimore so I use Old Bay in my batter. It's great. Yours looked really good. Thanks for sharing . Much love and respect from Baltimore as always .
Really glad I stumbled upon this channel. The ease with how each dish is constructed is so amazing and satisfying....a true master. Keep up the great work, chef! 👍
The thing with cooking is starting with simple recipes you like and accept mistakes and continue.. And ond day, you realize that you are cooking a 6 course dîner for 12 friends 😂 Regards from France!
Hi Chef JP...absolutely loved the video, I've been waiting a long time for this. You had me in stiches when you said.."if you don't drink....pause...you should try it sometime it's really delicious". LOL This may be an obvious question to ask, and I refered to your written recipe first, but there was no mention. What oil do you use? Not recommend...which do YOU use please. And thanks so much for the tip on the onion skin/membrane otherwise the batter will not stick. I have been victim of this and never understood why. Thanks so much, I hang on every tip you give my friend. Thanks again for the videos and the lessons...it means alot to me.
Chef Jean-Pierre, these were delicious! I made enough to fill two very large ziplock bags and I froze them. I ate one whole bag myself in two days. Then I hid the other bag in the freezer behind some other things I had frozen, so that no one would see them and eat them. LOL! I know, I know...pretty selfish of me, right? Anyway, I ended up eating the whole second bag in the space of 3 days. I'm going to make another huge batch and this time they will be for my family. This recipe is soooo good. You don't even need a dipping sauce. Of course, you can make one if you want but it truly is not necessary. Thank you once again, Chef Jean-Pierre. You are a culinary genius and very entertaining. God bless you and God bless America.
I absolutely love that a Michelin Star rated chef loves basic foods. Yes, you make award winning dishes for your guests, but you loves to eat foods that u normal people love too. Your way of explaining how, and why to do things make perfect sense. Thank you for sharing you passion with us all.
Michelin star quality home food>Actual Michelin star restaurant food
@@vansradjmadho8365 most of the fancy food is just so rich people can show off like “look I wasted $500 on this meal that isn’t even good!”
@@MikehMike01 lol imagine believing that is true...
@@ianallen738 I’ve been to those fancy places, totally mediocre, a $15 roadside joint will make a 1000x better meal
@@ianallen738 Well I habe been in Michelin star restaurants a few times and I didn’t always like what they had to offer. Especially frustrating in the 80es and 90es, when they loved serving you itty bitty little pieces of nothing.
Trust me, knowing how much it costs can kill your appetite if you are not rich.
I like this man embracing his pronunciation of his onion. Gonna feel his french accent is so strong. But I love this guy. 😊
🙏🙏🙏
that was what I was just thinking the first time I heard him say it and I read you r post atst
I'm proud to call myself a fwend
My uncle was Italian, and I think Chef’s mother was Italian. I am sure every now and again I can hear a little bit of an Italian influence to one or two of his words.
How long have we been watching and waiting for you to make onyo rings? Seems like forever. Finally, our expectations have been fulfilled. Thanks, JP!
Greetings from southcentral Texas USA 🇺🇸, North America: Mr. Amazing 😉 Jean-Pierre { chef 👩🍳 sublime} , thank you: again, Mr. Amazing 😉 Jean-Pierre { chef 👩🍳 sublime} , thank you
Greetings: ( USA 🇺🇸) : {btw} the presentation is outstanding: again, the presentation is outstanding
I came here to hear him say onyo...😂😭😭😆😂
And the intro killed me
Special Intention: ( USA 🇺🇸) : greetings: ( fwiw) wishing you a glorious day: be very, very, very safe: Enormous Hug 🤗: Love ❤️ and, in thanksgiving, GOD BLess
drop it likes it hot drop its hot drop it likes it hot drop it like its hot. snooooooooooooooooop .yo yo
Every time Chef Jean-Pierre says "Hello there, friends" I feel as if he really is a friend and if I ever met him personally (which would be difficult - I live in Thailand) he would welcome me as a friend.
Meanwhile, store-bought onion rings? Forget it. It's nothing but breading - lousy breading at that - and it's as if someone ran off with the onions. Hardly even a hint of onion in those so-called onion rings. Any time I've ever tried to make my own, they never come out good, but at least a little better than store-bought. Then I tried Chef Jean-Pierre's recipe. WOW! Fabulous! These ARE onion rings. And easy to make too. Thank you for showing the right way to make onion rings, Chef. They, and you, are the best.
Bravo!!! I am so glad you enjoyed the recipe!
I even went out and bought tweezer tongs after seeing you use them.
Chef, I had to pause the video and watch again so I could see your face. “ If you don’t drink?”…
It was simply amazing seeing your reaction. You were simply speechless! Another one to my list favorite of Chef Jean-Pierre’s favorites!
"If you don't drink" . . . Was that a resting B face or a Death glare?
that or when he says in other videos.... if you see somebody on youtube cook without butter.... change to playboy channel........ makes me laugh everytime..
That look conveyed Thousands of words in an instant and this from a man so gifted with expressive speech.
He is so darn funny
I saw that too! 😂
So simple yet the most perfect, elegant "Onyo" rings I've ever seen. So little mess with this method and the removing of the lumps in the food processor is genius!
I want to thank you for teaching me how to make great onion rings. I’m a mum of 6, and today I spent 5hrs teaching my 20yr old son who’s just moved out of home how to shop, plan and cook a fortnight’s worth of meals so that when he comes home from study he has something good to eat. You’ve reminded me how important food is in our lives, not to just nourish us but to bring us together. And you made me smile and chuckle too. Thank you. 🌹Rosie of Oz🇦🇺 & my dog who likes to watch RUclips with me 🐶Omega the Cavalier🐶
Thank you 🙏
"If you don't drink... You should try it, its delicious." i love this channel!
😆🤣🍻🍻💓
Love the way he says Onyon! Is it just me, or does anyone else now hear Chef's voice in your head when your cooking? I love it!
I watched this when he released it and I've called them Onyo rings ever since 😂
I just love how lighthearted and fun Chef JP is. Onyo rings topple over? He laughs. You just can't help but SMILE and have a good time when watching Chef JP.
Yess!!! He’s my personal stress buster😅😂😂
3:06 That's the best advice you have given us so far, Chef. Thank you as always.
What's really impressive to me, was that you took a bite and the onion didn't pull out of the breading, meaning the onion was crisp as well. I've never been able to get that before. Looking forward to making these, thanks for the great video (again).
Yes, very seldom that onion rings from restaurants are crispy enough to bite through them, so the remaining portion is just as consistent as the first bite.
I don't know why, but I find that adding the clumpy breadcrumbs back to the food processor to declump it is a simple but genius move that I never considered and changes the whole game.
Small tricks that take like 5-10secs are the key to great cooking and you won't ever see on those damn tiktaktoks
Exactly... But with that said now I want to buy me some tongs like he had. Sure I can continue to use a fork but would I be a chef?
@@g4l430 A chef isn't defined by their equipment. Only by their skill, their knowledge and their passion.
@@techtonik25 LOL, it was a joke. No question I'm a chef in my house because I love trying to cook food the family loves but I'd never make it as a profession. As an engineer (by trade) I love my toys/tools.
If you find those tongs please let me know where you found them.😁@@g4l430
Chef Jean-Pierre, I wish you still had your cooking school but I learn from every single one of your videos. You do a great job and have an amazing support team. One of your videos should be you introducing the people behind the camera.
Chef, even your *onyo* rings are happy, it's no coincidence after you ate a bite; they made a smiley face back at you from the baking sheet!
Thanks for the easy recipe, can't wait to try it!
Loved that beginning: it was funny. Doctor Chef JP using surgical "pick-ups"= 10.0 I wonder what the oilah temp was?
*onyo
@@robertakerman3570 pick ups, hmmmmm....... you sound like you know your way around a mayo stand. :-)
@@daphnepearce9411 that was a million yrs ago. Thanx 4 the shout.
@@robertakerman3570 sure! Same with me, a lifetime ago.
It satisfies all the census when the food looks good you know it's going to taste good also!!😁😁😁
Chef JP is my go to channel for perfecting my cooking, he has an awesome attitude, fun to watch, and explains things throughly and clearly. From the moment i learned how to clean a Filet from his channel I've been watching his recipes on a consistent basis..... Cooking for family has now become one of my favorite things to do...
Thank you 🙏
@@ChefJeanPierre you're awesome man, it's my pleasure, 🤜🤛
MOUTH WATERING!!!! 🤩😋 OK the trick is 365 for the oil or fat - the way I will remember that is there are 365 days in a year!
I could watch Chef Jean-Pierre cook all day. What a fantastic chef, with a passion and love for cooking and teaching.
I literally just searched "onyo" to send it to my friend, only to find that this legendary chef not only has a whole channel, but makes funny and instructive videos. Highlight of my day for sure.
I don't care what this guy makes, it'll be great anyway, as long as the dish has onions in it, nobody says the word "Onion" better than this guy, I can listen to him say "ONION" for hours.
you properly already done it if you watched chef Jean-Pierre cook :)
Please make an Italian cheesecake!!
Remember the Onyo is always number first!
@@danh655 Except this time :-)
@@danh655 no Butter
Its about time someone with good cooking sense came on to youtube with their show! Everything chef j.p. Does here is good cooking from scratch .. none of those prepared boxed phoney foods I make a lot of the recipes.. they are always delish.. and he always explains why he is including something .. which helps the new cooks understand how to have more success in their cooking too! Hes fun to listen to as well … wish everyone could cook like this .. we would all be enjoying our food more.. thanks again chef Jean P. BEST.CHERYL🇨🇦🇨🇦
“AND THE AWARD GOES TO”…. chef Jean Pierre, for his infamous onion rings! WOW! First time, after hundreds of tries, the breading doesn’t fall off the onion while I’m eating it. It’s just too bad I had a tasteless onion and need to tweak my seasonings for better flavors. Your flour ingredients/proportions are magic, and even though I used seltzer water, I got the right consistency. I’ll be freezing the rest of the onion as you said after I add more seasoning. I can’t thank you enough for this video!
Who does not like Onyo rings? No one. Thanks for another amazing and amusing video.
Your Cookery School must have been a really fun place to learn. I am awestruck.
That's great Jean-Pierre, I always wondered how to make them properly. Everywhere you get them you take one bite and all of the onion slides out of the coating - and they're usually greasy too. Thanks for the video.
That may be because the cook did NOT remove the membrane Jean-Pierre talked about. The extra small steps seem important.
burger king's onion rings never have the onion sliding out of the batter issue
This is an answer to another one of my prayers!!
Not only that I am amused watching & learning from your culinary channel with your dash of humor, but I do sometimes crave to eat those delicious foods that you are presenting.Thank You. GOD bless you Chef JP!
Jean-Pierre is not only the best chef I've ever come across - but he's lots of fun to watch too! ❤️😁
I love that you talk to your food! I do too! Thank you, Jean-Pierre!
I swear at mine sometimes 😭
Chef, I really like the new intro!
Personally, my favorite thing about you is this "funny yet fancy" feel that you have. Stay classy, Chef Jean Pierre!
I appreciate that thank you! 😀
I've been learning French and at times despair at my poor prononciation and misplaced verbs. Then I realised I love listening to your videos as much for your delightful accent as your delicious recipes and helpful cooking tips. Maybe a French person would be just as delighted to hear my Aussie accent - or maybe not! 😊
🙏❤️
I've made onion rings a few times and I think my mistake before was not having the oil hot enough.
Chef, you are the best and I love you. Thanks for the video
I love Chef Jean Pierre. He's teaching many of us how to cook. My beef bourgenion is very good, thanks to the Chef!
XTRAVAC 780 VACUUM PACKAGING MACHINE
ruclips.net/video/EZr91AAMkVs/видео.html
Chef - “ A child could do this!”
Chef 2 seconds later - “ dont let a child do this!”
Lol. The best. Thank you chef! Keep them coming.
Well à child do it with someone survey him... This is how we learn 😇
He's so addictive to watch.
I got a good laugh out of that
@@Dale-TND Agreed, though not His 1st time using those words. I can picture the producer waving Him off(NO NO NO). It's funny because We know better/the lawyers are not impressed(HaHa).
@@khaelamensha3624 pain reinforces the learning process!
Of course they taste better if they eye likes the appearance.. then the crunchy texture.. wow a win win.. 😋😉
Serve them with a dipping sauce, same parts ketchup and mayo, half part dijon mustard, pepper, little garlic powder and mix. Its so good.
Outstanding! Have been makingvBeer batter rings for 50:yes....now gonna try this version. R. Randell, Bradenton, FL
I made them for my husband last night... They were perfect! I couldn't believe how crispy they were without having a ton of batter. And the onion on the inside was cooked well without being soggy. I am truly loving your channel. My husband is enjoying the results of my reinvigorated love for cooking!
That is awesome to hear congratulations! 😊
2v9
This man is one of my few heroes of the internet!
Noticed that too, and it's because of the heat, well that's good to know thanks Jeff Jean Pierre!!😁😁❤️❤️
Look at that beautiful stack of onyo rings! 🙌💜
Love it. Looks like I'm making Onion rings and burgers for tomorrow for my children.
We made these tonight and they are absolutely the best onion rings I have ever tasted! We watched the video again and did them just as he did. They were so crunchy and the onions were done just perfect. Thanks for all your efforts, Chev Jean-Pierre. We really appreciate your videos!
My favorite chef ❤ you can’t go wrong with this chef!❤, i love onions too! ,thank you Chef for sharing your recipes with us ,north Carolina girl,
Watching Jean cook is like having a good friend come over to your home and do all the cooking for you. I just finished making his Chicken Parmesan with pasta & everyone went nuts over this dish. Thank you for sharing your passion with the world Chef from a new student & fan.
I’m stunned, you’re the best. I would give back the 2006 world cup to the France team just to cook 1 time together 🤣❤️
You always make my day a little better and me a little smarter, Thank you Chef 👨🍳
Perfect day to show this! I been waiting as we all know you love onions..it was just a matter of time. Thanks, Chef.
I'll be making these tonight! Chef, I've only been watching your channel for a month and you've changed the way I look at a kitchen, I've always loved to cook but never even thought of doing some of the dishes you lovingly and joyfully prepare. So far I've done your Beef Wellington, poached cod, lave cake and I now have pesto and garlic puree in ice cube trays in the freezer next to my homemade beef stock! Keep posting new videos please!
Don't forget to make clarified butter and garlic puree. It really makes your life easier in the kitchen. I'm also in the habit of always chopping up onyo, carrots and celery, place them in my opaque deli containers and use them thru out the week. Chef also has a video showing how to store fresh herbs properly, that's been one of the most helpful things I've learned.
Same here I've made the meatloaf and the pot roast
Meatloaf is on the list
My mom used to make these with a recipe from the "Antionette and Francois Pope" cookbook that was published in 1964. They called for eggs and milk, but no seasonings. However, they were delicious. I think I'll combine your recipe and theirs, as I still have the 1964 cookbook. I'm lucky. I even have cookbooks that my mom gave me from the 1940's. Thanks again Chef Jean- Pierre!
I'll be making these this weekend. My onion rings either come out soggy or the batter falls off. You just explained why. Love you and your channel Chef. Thank you!
Wow. I used this recipe the other day and turned out fantastic. Today, I used the same recipe minus the panko and made the worlds best Fish and chips! Thank you for the secrets!
Breadcrumbs not required. The rice flour and corn starch add to the crispness.
I've been learning how to cook from this channel for such a long time. I've made some amazing things that I never thought I'd ever be able to make thanks to people like Chef Jean-Pierre and Chef John of Food Wishes.
Thank you for sharing your years of experience with the rest of us.
For the first time in history, I had ALL ingredients, and I made this last night. Soooo goood. Crunchiest O-rings ever. Magnifique
Ive only watched two uploads so far but I love Jean Pierre! He gives clear instructions with reasons for what he does and he wants people to try! ❤❤❤
Oh wow, you have so many more awesome episodes to watch! 🤗🤗🤗
Mark You're in for a Treat! I absolutely adore Chef Jean Pierre. I have learnt so much from him. My favourite go-to!
What I like about J-P is that he always gives you a substitute if you don’t have it or like it.Always makes it look easy.Tricking you in trying it!!lo!!
You sir are a real gem. Everything is so easy to understand and replicate the way you explain it.
Thank you 🙏
Chef I was waiting for that recipe thank you very much I will be doing it sooner than I think from Puerto Rico I salute you I salute you and God-bless you
I love learning and watching the chef having such a good time teaching us to cook all things in a better, more tasty way! Thanks for making it fun for us!
If you don't "like" the video within 5 seconds of the start of it you haven't watched enough of his amazing videos!! Real deal master Chef!!
I Love, Love, Love onion rings, being from the Pacific Northwest I am patial to Walla Walla onions, they have the perfect sweetness for them. Chef Jean-Pierre, you have made another seriously magnifique mouth watering tutorial, many many thumbs up 😋❤
Not sure what I enjoy most, your comedy, enthusiasm or the recipes Thanks for some great recipes.
I love onyo rings!!! This is a wonderful recipe and I think even I can do it [and I am a disaster in the kitchen]. Love watching your videos. I never miss one. Thank you!!
Great video.
You are amazing!
You were born to be a chef and you were born to teach others....
Best wishes from Utah !
The absolute correct way to make my favorite finger food. Thanks for the lesson Chef. And the crunch was amazing!
IKR I made them last night and will NEVER buy store bought again.
To all the young cooks out there follow this chef. He can even teach an old cook a new way. He is amazing. I used this recipe for shrimp and you guessed it they were wonderful.
Amazing, simply amazing how much Chef Jean-Pierre is capable to share in a 13 minutes long video. So much passion.
I love onion rings. I usually have them as a side to burgers, steaks, even some chicken. Your recipe looks so beautiful and easy. I won’t be buying the grocery store rings. Thanks for sharing your recipe.
I have been making terrible onion rings until now after watching your video. I love when your fingers dance when you taste something delicious. You are worth your weight in gold.
Well, I was going to wait until I got home from work to watch the video, but I couldn't resist! Can't wait to make these. Thanks for showing us all of your techniques in such a simple, easy to understand way. I'll be sure to freeze some as well!
Beautiful, we eat with our eyes first. Found your channel, so glad I have. By far the best cooking channel on you tube.
Finally! The secret to making onion rings. I love them but never did master the art. I knew there must be a secret and JP has shared it. Thank you!
Always EDUCATIONAL and ENTERTAINING!
Landshark Lager! Nice pick! Jimmy Buffet would approve!
how can anyone not love this man,,and we all thank him for sharing his love and talent for cooking,
I made these last night. I don’t have a fryer and we really don’t like to deep fry.
I just used olive oil and did them kinda sauté style. Four at a time. They came-out great. Thank-you
I get an F minus...the batter never stayed on the onion rings...it was a total disaster!!
....my wife said the batter needed one or 2 eggs...and I agree. I seen the Chef do a blooming onion also, but I was do discouraged with the onion rings..
He also does a stuffed roasted onion...wish I could do that one!!
@@robertbogie9534 I'm a rookie too, and not qualified to tell you anything except... Watch the vid again and try again. You get a passing grade on effort alone.
I love him!! He is so funny because he isn’t afraid to tell us about his mistakes !!! I like his honesty!!! Ty very much!!!
Hi Chef. I first found you when I did a search on Standing Rib Roast. I've cooked many of them over the years but thought I'd see if there were some ideas out there that I hadn't tried yet and sure enough, there you were teaching the reverse sear! I had not tried that method before but I could tell by the way you teach and seeing your results that it would work. Well, it sure did! I made it for New Year's Day dinner for some family and it was absolutely done to perfection! I've been cooking and baking for many years (I was in the baking industry for over 30 years, selling to the headquarters of grocery store chains). I'm affectionately known as "Dial-a-cook," amongst my family and friends because they all call me for recipes and cooking advice. lol Since I found you I have been really enjoying watching all of your videos. I have even purchased several things from your website. So fun! Looking forward to your next video!
Fabtastic! Never thought of freezing Onion Rings..
Always made Onion Rings ala Chef John with the instant potato mash mix..
Joe from Germany
*"If you don't drink....... You should try, it's delicious"* I laughed so much at that. :)
Yeah. I thought I was the only laughing loud! With the look on his face when he said it.
i admit, I laughed too. the look he gave. lol. but the onion rings do look good for sure.
Esp. when he looks at the camera 🤣🤣🤣🤣
Best chef on RUclips!
🙏🙏🙏
To whoever makes these, make sure you use an oil with a high smoke point to get it nice and hot! A good peanut, vegetable, or canola oil is recommended. Or if you're rich enough, a vat of avocado oil. 🤣 Thank you Chef Jean-Pierre for these videos! Even these quick little side-dish/appetizer recipes are gold.
There's ONLY one oil to use for frying everything! *LARD* ...the king of flavours!
@@Johnny_Guitar I daresay beef tallow would be even better than lard! 🤔
Excellent onion rings, incredibly delicious, and the crunchiest I've ever eaten.
Oh man the kids and I just finished devouring the onyo rings, I didn't have the rice flour or corn meal but they still were super crunchy, and very tasty, thank you chef for this awesome recipe, the best home made onion rings I've ever made, now I'm going to make more 😋
Corn meal is easy to find, just store it on glass jar and it will last 17 YEARS.
The combination of classic French dishes combined with American style food and a good sense of humor is just great chef! A la prochaine svp!
I live in Baltimore so I use Old Bay in my batter. It's great. Yours looked really good. Thanks for sharing . Much love and respect from Baltimore as always .
Really glad I stumbled upon this channel. The ease with how each dish is constructed is so amazing and satisfying....a true master. Keep up the great work, chef! 👍
The thing with cooking is starting with simple recipes you like and accept mistakes and continue.. And ond day, you realize that you are cooking a 6 course dîner for 12 friends 😂 Regards from France!
Even a child can do it! I love it when Chef Jean -Pierre says that!
Only this time he retracted it .
Funny and Fantastic!
I have watched many chefs... this guy is probably my all time favourite... he cracks me up with his antics!!!
Amazing video. Love those videos chef. Keem em coming. Cheers
I am addicted to onyo's, so this video makes me very happy! Thank you, Chef 🥂
Looks delicious! Sounds strange, but one of my favorite dipping sauces for onion rings is homemade blue cheese dressing. Great video, chef!
With crispy onyo rings, perfect.
you have a go to recipe for homemade blue cheese dressing. I'm trying to find a good one.
Sounds good! I like them with tartar sauce. :-)
I have a friend that loves them with cocktail sauce. I tried it once and it was really odd. Not bad or good, just an odd combination.
I've got Bordanaro's onion rings. Their double-dipped! seasoned to perfection.
And they deliver!
Great video Chef. I just made these and they were amazing!!! Thanks for sharing
Love fresh onyo rings and ketchup 😋
Try tarter sauce.
@@jcarlovitch good idea ill try that
Or, your favorite mustard.
@charliedavis8894 not for me sorry
My day is complete!!
My stomach is empty!
Thanks to you the wife will be pissed at the dishes I left in the sink!
Worth It!!!!
Hi Chef JP...absolutely loved the video, I've been waiting a long time for this. You had me in stiches when you said.."if you don't drink....pause...you should try it sometime it's really delicious". LOL This may be an obvious question to ask, and I refered to your written recipe first, but there was no mention. What oil do you use? Not recommend...which do YOU use please. And thanks so much for the tip on the onion skin/membrane otherwise the batter will not stick. I have been victim of this and never understood why. Thanks so much, I hang on every tip you give my friend. Thanks again for the videos and the lessons...it means alot to me.
Chef Jean-Pierre, these were delicious! I made enough to fill two very large ziplock bags and I froze them. I ate one whole bag myself in two days. Then I hid the other bag in the freezer behind some other things I had frozen, so that no one would see them and eat them. LOL! I know, I know...pretty selfish of me, right? Anyway, I ended up eating the whole second bag in the space of 3 days. I'm going to make another huge batch and this time they will be for my family. This recipe is soooo good. You don't even need a dipping sauce. Of course, you can make one if you want but it truly is not necessary. Thank you once again, Chef Jean-Pierre. You are a culinary genius and very entertaining. God bless you and God bless America.
Definately looking like the Best Onion Ring ever:)
Another mouth watering, finger licking delight. Thank you Chef J-P. ❤️
The return of the oño king