I need help. I have not, once, EVER, been able to get my onions to caramelize. I cannot figure out what I'm doing wrong. I keep them in the frig until I use them (the onions) because it helps with the strong odor that makes my eyes drip like a faucet. Could that be why they won't caramelize? Should I let them come to room temp first? I even tried the `trick' of adding some baking soda to the onions. I added some salt to the onions as they sauted, too, as I've seen that tip before. I hope you can help me because I am so bummed that I can't get my onions to get that nice golden-brown color, no matter what I do.
The trick is to cook it at a medium low temperature with butter stirring it consistently. It definitely requires patience as it took me around 30 minutes to start to really caramelize. Hope this helps and good luck! 😄
@@kev.cooks_ I did it at medium-low temp, stirred very often, and at the 40 minute mark, still no caramelization. I used the same kind of pan you used in this video, too. It is cast iron coated with enamel. I then tried a trick that another chef said to try, to hurry up the browning of the onions. I added in one-half tsp of baking powder to 1 TB of water and added that in. If anything, it just made everything more watery. I found a recipe where they put the sliced onions in a large pan, like a lasagna size, drizzle it with olive oil and then put in the oven to caramelize. I'll try that one. I've tried this a dozen times and have never gotten my onions to brown up nicely. So bummed. I thought maybe my onions were too old (been in frig 2 weeks) or because they were cold? No clue.
@@reneekroyer5104 Hmmm perhaps you could use a larger amount of butter and try to keep the onions at room temp. However, I have seen video's of putting it in the oven like you mentioned and believe that might be even easier hopefully that will work out for you!
Did you try carmelizing them longer? I strongly suggest you caramelize them for 16 years, or until one of your arms mostly falls of from stirring, then when they turn a deep caramel brown color, that's when you know they're done 🫠🤣🤣🤣.
The onions in your video are more fried, not caramelised. You needed to keep mixing them so they don’t fry but release their enzyme to become caramelised. It’s about the technique to create it.
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Looks so good! Going to try this out
Tell me how it goes and enjoy! 😄
I like your version without adding heavy cream. I'm gonna try it. Maybe crumbled some bacon on top like with the parsley 😁
Tell me how it goes! And for sure bacon on top would be even better! 😆
Looks great!
Thanks! And tasted great too! 😆
I would top it with some crumbled bacon or fresh seared scallops, like a defunct bar in Towson, Maryland used to do.
That sounds great! I would definitely try this in the future! 😄
Looks delicious.
I will try it soon but with far less fat/oil - I'm on very low fat diet currently - and edit this comment if it works out well :)
It was! Yes, feel free to adjust the oil and fat content to your liking! 😄
yummy!
So good!😊
I need help. I have not, once, EVER, been able to get my onions to caramelize. I cannot figure out what I'm doing wrong. I keep them in the frig until I use them (the onions) because it helps with the strong odor that makes my eyes drip like a faucet. Could that be why they won't caramelize? Should I let them come to room temp first? I even tried the `trick' of adding some baking soda to the onions. I added some salt to the onions as they sauted, too, as I've seen that tip before. I hope you can help me because I am so bummed that I can't get my onions to get that nice golden-brown color, no matter what I do.
The trick is to cook it at a medium low temperature with butter stirring it consistently. It definitely requires patience as it took me around 30 minutes to start to really caramelize. Hope this helps and good luck! 😄
@@kev.cooks_ I did it at medium-low temp, stirred very often, and at the 40 minute mark, still no caramelization. I used the same kind of pan you used in this video, too. It is cast iron coated with enamel. I then tried a trick that another chef said to try, to hurry up the browning of the onions. I added in one-half tsp of baking powder to 1 TB of water and added that in. If anything, it just made everything more watery. I found a recipe where they put the sliced onions in a large pan, like a lasagna size, drizzle it with olive oil and then put in the oven to caramelize. I'll try that one. I've tried this a dozen times and have never gotten my onions to brown up nicely. So bummed. I thought maybe my onions were too old (been in frig 2 weeks) or because they were cold? No clue.
@@reneekroyer5104 Hmmm perhaps you could use a larger amount of butter and try to keep the onions at room temp. However, I have seen video's of putting it in the oven like you mentioned and believe that might be even easier hopefully that will work out for you!
Did you try carmelizing them longer? I strongly suggest you caramelize them for 16 years, or until one of your arms mostly falls of from stirring, then when they turn a deep caramel brown color, that's when you know they're done 🫠🤣🤣🤣.
@@annt.7785 Sixteen years, huh? lol Not such I could stand that long.
The onions in your video are more fried, not caramelised. You needed to keep mixing them so they don’t fry but release their enzyme to become caramelised. It’s about the technique to create it.
Thanks for the tips!
you dumped the shrimp straight into the pot from the bag without washing or even pealing/deveineing it first!?! maddness.
It was already washed and deveined…
"thinly slice" I could use those as a halfpipe..
Gonna be blended anyways 🤷
I really like your recipe! BTW if you want to get your viewers' attention, you have to speak less monotonously.
Thank you! And definitely trying to improve on talking less monotone I’m just naturally like that haha 😆