Caramelized Onyo (Onion) Fast & Delicious | Chef Jean-Pierre
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- Опубликовано: 17 апр 2024
- This recipe showcases a quick way to caramelize onion! A culinary staple that enhances everything from steaks to burgers, mashed potatoes, fish, and even mozzarella salads, caramelized onions add a deep, sweet, and savory note to many dishes. This quick recipe will show you on how to achieve perfectly caramelized onions in only a few minutes. Let me know what you think in the comments below!
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Original Caramelized Onyo: • The Best Caramelized O...
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Хобби
I'm a simple man, I see Chef Jean-Pierre's video with "Onyo", I click the "like" button.
🙏❤️
Omg I'm exactly the same❤
@@ChefJeanPierre OHNYOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO
ALLONZ Y HON HON HON
Don’t forget to ring that bell !
He is THE Onyo Emperor!
Another classic with the trio:
Emotional Support Butter, Onyo and Jean-Pierre
Precisely!
"Emotional Support Butter"? When you hear Jean-Pierre say butter is an "emotion", he's actually saying butter is an "emulsion". It just sounds like he is saying emotion due to his accent, lol.
@@wally7856 He has said in the past that his bowl of butter is there for emotional support. Because how can you not feel good when you see a bowl of butter?
@@johnpartipilo1513 Okay, carry on.
I love the new, "glad you're here" line! Makes my heart happy.
🙏🙏🙏❤️
Me too!!
0:25 is your timestamp
@woodstream6137 Yeah, it auto generated the time stamp? I didn't make it, odd.
I've watched hundreds of Chef's videos, how am I only just noticing that his oven looks like a surprised robot?
Face pareidolia. There are many examples of this on the Web.
It's fun to look these up.
Oh man! Now that I see it, I can't un-see it!😅
It even has a moustache lol
I was always super jealous of his ovens, but now you got me kinda creeped out 😂😂😂
@@lktrangan oven of culture and sophistication. I bet that oven owns books.
Every time Chef Jean-Pierre says Onyo another Angel gets its wings 😊
🧅OMG! It's becoming part of my cooking vernacular because he's teaching us all so much.
I find myself saying onyo in my head when I go grocery shopping.
This 😂😂😂😂that's gotta be one yoooge angel oh that's a yooge angel
@DR-sv8ke so funny. I say onion just to have a laugh and now my husband says it too
A new video from the chef means it's going to be a good day.
"Sometimes it's all the little things, you know?" - Chef Jean Pierre
It’s a regular schedule
That last tip is actual gold! Allow them to cool to room temp to release the moisture. This is why I love this man! Thank you Chef!
My freezer is going to be packed 17 years from now with all of Jean Pierres recipes 😂
That "cm not mm" on-screen correction is actually not correct. Chef was right saying a couple milimeters - if it was a couple centimeters, it'd be very thick.
Yup, they'd be an inch thick. 1/4" is about 6 mm.
Who cares? 🎉😂
He said mm, Jack messed up
It’s ok .. Jack was hungry
I was here to comment this, not all heroes wear capes, thx 🙏
Caramelized onions make everything so much tastier! Thanks, chef! 😊
They do, indeed. I make them at least once a week and serve them on something! (The most common being patty melts.) I tend to use bacon fat instead of oil if I have any! It's great I learned the older aged the Balsamic vinegar the less sugar needed. That will save me time in the future with adjustments to taste. Tips like that have made me an even better cook!
@@jenbrooks5872 Fantastic tip, thank you for sharing!
@jenbrooks5872 Anyone who uses bacon fat instead of butter or oil is just an all-around great person. 👍
@@DR-sv8ke lol
I love how you explain each step in such a clear and concise manner, making it easy for even novice cooks to follow along. 👌🤗
I've learned more from Chef than any other food channel ever. He's amazing.
Dear Chef Jean Pierre, i have watched you for a very long time. You inspired me, i have always had a massive passion in culinary arts. I am 47 years old and for years i found reasons not to advance that passion. But i recently realized that those were not reasons but excuses. watching your RUclips videos and following your recipes gave me to confidence to finally follow what i really should have been doing all my life. I recently enrolled in Escoffier School of Culinary Arts. One thing I always known is food is something that binds us all. Regardless of our differences, we all share food. Seeing how the world is going I hope to spread that connection threw food. And i wanted to thank you for your videos that helped me make this step.
George
Wonderful! Keep us all posted as you progress in your career!
Chef Jean is THE Onyo Emperor!!!
I thought I was the only one that cries when cutting onion(s) lol. The last time I caramelized onions was for a wagyu burger I made. First I added butter to the brioche burger buns and on a iron frying pan I lightly browned the butter, freshly made mayo and a little bit of sriracha, melted some blue cheese on top of the wagyu, topped it with the caramelized onions with a few drops of tangy bbq sauce. Thank you Chef and Jack for another great video and hopefully soon we will see your version of Caldo Verde.
You've no idea how hungry I am now! Def coming to urs 4 dinner lol❤
🤣
Try to refrigerate onions before cutting them to get them cold. I do, and never tear up
I have been looking for a good caramelized onion recipe for sometime now. FINALLY I have found it. Thank you Chef Jean Pierre😘. You are the best.
your right it has a Futurama vibe to it. haha
Had your old caramelized onyo yesterday with sautéed mushrooms over prime rib burgers and melted Swiss cheese. Try it folks
A new Chef JP to make my Thursday great, and an Onyo recipe!!!
I have some caramelized onyo in my freezer still....they last 17 years!
You had me at Onyo
Freezing them for future use is an awesome idea! I would never have thought of freezing caramelized onions.
They'll last 17 year!
I like to put them into 8 oz. deli contIners, since 8 ounces is usually pretty close to a good amount for most recipes. Measure carefully! Plus, deli containers stack so well, and if you need more you simply grab another one.
You can jar them, if you’re into that
If y ou're going to freeze them I recommend his old video. That shows JP making a big batch so you will have enough _to_ actually freeze.
We all know how fast caramelized onions go when you can take them ready to go out of the fridge :)
Chef, Essentially used your lobster bisque recipe for a crab and shrimp bisque. I am telling you the creamy base was so delicious. I actually creamed some of the crab in the base! I only used less tomato so it was not so pink as the lobster bisque. Keep putting a smile on my face!
Over the years Chef has taught so much that has allowed me to cook the only food my mom can still stand to eat while going through and after her cancer treatments, I can’t thank him or this crew enough, sending all the love from Alaska 🍻💙
This man brings a bunch of simple joy in my life.
🙏❤️
I was just trying to master the art of carmelizing onions and had not really reached the level I'm looking for. Excited for this video!
Ooooh a new caramelized onyo recipie. I'm in!
Caramelized onyo on a Wagyu burger (medium rare), on a brioche bun with a schmear of Dijon --- not much better, anywhere around!
Now my mouth is watering so much, I'm almost choking!
We love grilled onyo on all our meats, burgers, mashed potatoes and especially when chopped and added to baked beans, ( you need to do a baked bean dish with onyo)!
What a great chef and teacher! I’m so happy I found Chef Jean. He makes my heart happy!! I love watching him create wonderful dishes.
I never used to like eating onyo until I watched a Chef Jean-Pierre video, and his energy and love for the onyo was beamed into me!
You are so relentlessly positive and it always makes me happy to watch you show us how to cook something
Thank you, Chef Jean-Pierre! You are the best teacher of all the chefs!
Ah, Onyo! Mountains of onyo! My day and week is good again. In this insane world Chef's enthusiasm, energy and joy is nothing short of a fresh breath of air. Thank you, Chef! I would also love to hear your expert opinion on cooking with natural sweeteners such as Stevia instead of highly refined carbohydrates such as sugar.
Always a pleasure to watch Chef JP. He teaches me all the cooking skills. Love his caramelized Onyo.
I love the energy and passion you put in the videos pure charisma
Something so simple yet so versatile! Brilliant stuff J-P. Thank you.
The only channel i watch that gets a thumbs up before i watch it, as I already know it will be excellent. Thanks Chef and Jack for the great content and recipes!
Same.
I love watching you cook chef. Everything you do in the kitchen is full of happy teaching. For a long time any opportunity to study with a french master chef, was something only a thriving culinary student could do. But you have blessed the world with an opportunity for everyone to learn from one of the world's greatest master chefs; Chef Jean-Pierre, Thank you!
Thank you again. I made this from a previous recipe and it was perfect. Because of you I tried this.
My mum says "Onyo " too. (she is Spanish speaking from Uruguay).
I remember the first time I heard you say "Onyo". I giggled because the word "Onyo " is dear to my heart because my Mamá has been saying Onyo since she started to speak English and now my favourite chef says Onyo too. I love Onyo too. But it causes smelly farts, my husband kills me after he eats caramelised onyo 😐
Love from Sydney, Australia
🙏👍❤️
I used a bunch of these in a pot roast braise and my family immediately noticed--it was amazing. Caramelized Onyo are a secret cooking weapon. Simple, cheap, underrated, incredible.
Even watching what would be considered an “I got this recipe” in my cooking skills.
Chef Jean-Pierre shows me that I can still learn more!!
Thanks Chef!!
Finally learned to caramelize onions, I always just over cooked them in olive oil to get them brown lol.. Never thought about making them in bulk and freezing them and have them ready in advance to make great meals more often and quick. Great tip, Thanks Jean-Pierre!
My favorite thing to caramelize onions with is butter and beer with bratwursts.
Beer brats and onion is such a family favorite when I make them.
This again is a recipe that (once mastered) will pretty much revolutionize the rest of your culinary life! Brilliantly explained (as always)! 🙏😃
I always dice my onions using Chef Jean-Pierre's method and it has never failed me since I started to do them that way a few years ago, thank you for the easiest yet most efficient way to do it!
Chef JP is a Truly wonderful human being! a genuinely good man ! Great Cook ❤
Onyo... amazing!
I always appreciate when cooking channels explain why certain ingredients are added, and how to adjust the balance of flavours for yourself. Cooking isn't just following a recipe, it's learning how to taste in the go and adjust things
its the little things like this that can take a meal to the next level. thanks chef!!!
❤ Love carmelized onion...will be making these this weekend! Thank you, Chef Jean-Pierre! 👍
My most favorite chef! Thank you and all the best for you dear maestro!
Chef Jean-Pierre is phenomenal!!
Your unencumbered enthusiasm brings a smile to my face every time I watch an episode. Thanks for that.
de Montréal,..merci pour la joie que vous nous apportez grâce à votre merveilleuse cuisine! ❤
This is one of the most “chef” videos ever from ChefJeanPierre. Love it!
Excellent instructions. Thank you Chef Pierre!
Chef, thank you so much. I never gave freezing them a thought. The spreading out of the onyo on a cookie sheet prior to freezing is the one thing I never thought of. Thanks for another great recipe and tip!
Even the "simple" ones teach me someting worth knowing. Thanks, Chef!
Someone who carries so much passion within themselves is unstoppable! Thank you for this positive energy and great tips! 👍
I never knew! Thanks chef. Caramelized onto as a dish! I've only made them without additives for my soups, and so very nice to know!
A wealth of knowledge! Thankyou
Jean Pierre, you are a treasure. Love how you teach, love your spirit. I also love caramelized onions on burgers ❤️
they are the best on burgers :3
Just what I was looking for. Thanks chef!
Your skills leave me always with mouth opened and drooling..Thank you so much for sharing!
Been making caramelized onions for years...low and slow. Tried adding the balsamic vinegar and brown sugar today and voila! Took them to an even higher level. The things I learn from you are amazing! Thanks again.
can it be done with regular vinegar ?? i will try with regular
I love it Chef. You are amazing and this is for Jack: millimeter is correct, I think Chef was talking about the width of the strips not the length.
Nice now finally i can cook caramelized onion without getting bored because of how long it's take
Amazing! Thank you Chef! I'm gonna try these right away!!!
You really are such an excellent teacher. TY.
you are such a good teacher and such a pleasant person! ty Chef Jean-Pierre! ♥
Thank you! 😃❤️
Love these! One of my favorites
Hi Chef!! I used your method and the onions turned out amazing!!!. I have been following you for some time now and have tried many of your recipes. For any of the new viewers out their, chef Jean-Pierre is "Truly Amazing!!!"
Love caramelized onions! Great to see you chef!Blessings!
Always a favorite - I use them a lot. - Thanks Chef - Cheers!
I do love this guy !
My favorite recipe all the time from Chef JP. ❤
You make my heart smile!!!
Love caramelized onion, never did it this way but your version looks great. Thanks Chef
I love your videos chef; you're the best. Following your recipes, I'm now making wonderful, tasty food. I never knew it could this easy. Thank you for all you have taught me.
Gotta love your accent chef, you are simply the best!
I'm so with you on this one Chef, carmelized onions are amazing on almost anything savoury. They're AMAZING with eggs too! I love having some with my breakfast.
Straight up Goodness!
What a flipping treat! A whole video about onyo from chef Jean-Pierre 🧅 Such a happy maker! 😁👍
Onyo is Love, Chef's recipe videos is Life. 😁👍🏼
Love caramelized onions ❤
Great and simpler recipe. Thanks
Great segment
Thank you, Chef
We love you, Chef JP!!!
I just Love the way you say Onyo 🥰
It's always about the little things, especially in cooking, at least to me. Yup, cooking is not a rocket since but it requires some knowledge. You're a wonderful culinary instructor, chief! Thank you, Chef Jean-Pierre, for sharing these 'little things' with us.
I love the butter next to the pan, just sitting there waiting to be eaten.
Thanks for this simple but delightful recipe, caramelized onion is something I've been struggling to perform, now I have a better idea how to do it!
Looking forward for the next recipe!
Thanks for showing us the right way to do it..
I finally had some time to watch this video, caramalised onyo is underrated if you ask me! It's absolutely amazing and so versatile 😁 Thank you for sharing yet another awesome recipe ❤
The best chef on RUclips, inspires me to become a chef but I doubt it would be as relaxing as this,
Wonderful video. I love carmeized onions. I would never have thought of the vinegar and sugar gastric. Genius! Thanks for sharing!🤗🤗
You timed this recipe perfectly, as I grilled burgers this evening. They came out awesome! Thanks chef!
Absolutely love you!😊
Chef has blessed us with the king of videos: An ONYO video! 😆
Thanks Chef!!! i love see your videos and ear every detail yo give, i try a lot of them when i cook, and my dish have another spirit!!!! thanks again, and do not ear the people who says yo talk too much (you comment in other video ), you gave us a lot of incedible secrets!.
you put these beauties on top of roast beef and you already got my favourite regional dish from south-west germany Zwiebelrostbraten
Good day beautiful,
We love onions in our family. Thank you for the knowledge my friend.
Have a blessed week. ❤💕