"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?
By orders of magnitude, *THE FINEST* cooking channel on the internet. No fluff, no "cooking influencer 30 minute life stories" just great cooking and les accents française!
I have known this chef for more than 45 years, he has served me numerous times at his former restaurant the "LEFT BANK" in Ft Lauderdale, dishes like his brown gravy ESCARGO to Banana Fosters, made at your table. It truly was a dinner and a show. Thank you sir for your devotion to the culinary arts, and the inspiration you project to all that desire to learn the techniques you have mastered and shared.
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!
Until watching Chef Jean-Pierre's video I thought I knew how to caramelize onions. I would never have thought to add balsamic vinegar and brown sugar, but WOW! What a difference. Once again, thank you Chef.
Out of all the various cooking channels I watch and subscribe to, I think it's only JP's videos that genuinely make me smile and improve my mood afterwards!
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
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!
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!
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.
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 :)
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!
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.
I'm still not at the phase of "I'm cooking these for me and the gang" but at the very least, your channel has helped me remember "oh yeah, I'm hungry". So thank you, Chef
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.
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!
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)!
I love how you teach that a recipe isn't needed. I refer to recipes sometimes just to get the main ingredients and then I just cook by taste. Recipes to me, are guidelines. My tastebuds "rule the roost" because like you say, cooking is not rocket science. If you love food, you can cook anything you set your mind to. :)
I was making pieorogies in butter and onions and thought I'd check my method against the master, and sure enough, Chef Jean-Pierre delivers once more! It was quite frankly the best I've ever made and all at the table agreed. Thank you, Chef!
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!!
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.
I've made these twice now, using Vidalia onions...they are super DELICIOUS!!! So sweet and tasty...we had them yesterday with our ribeye steak. YUM!!! thank you chef.
I just want to say thank you for all the advice you have given me. I might not be a professional cook, but your recipes have impressed both my friends and family. So if you see this I'm very grateful. I've been following the channel for a couple of years now and you always cheer me up when im down or when i dont know what to cook
Adding a little bit of water at the beginning and the covering, is a great way to reduce time MASSIVELY which was a great tip from Lan Lam. Being using it ever since.
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.
Chef Jean Pierre, thank you so much for sharing you experience and love for cooking with the whole world. You are a beautiful source of inspiration. I have a suggestion for future shows: once a month or so, pick up an ethnic recipe and show us how we can cook it. Choose something from Eastern Europe, Middle East, Far East, South America, the Pacific islands etc. - every once in a while introduce us, and stimulate us to making something completely new. Discover new dishes together. Give it a spin, based on your experience, so it’s easy to make by most of us. It is just a thought, however you know what is best. Thanks again for everything, good wishes to you and your family!
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 🍻💙
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
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!
I've made caramelised onions for a decade at least, I normally add in mustard. I did your balsamic and sugar version. Oooofffff Chef, it's a treat. I added way more than I thought I would and it's just so good that I hand waggled like you did.
Hi Chef Jean-Pierre! I've never made my caramelized onions with vinegar and sugar. I need to try this. Saved this to my folder. 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.
Amazingly delicious! I had a little experiment going: I cooked a single onyo, then split into 2 batches. I had a raspberry balsamic vinegar (already had sugar) and fig balsamic vinegar (also had sugar in it) for the second batch. I enjoyed them both! Ate raspberry one alongside cheese baked potato. Fig one alongside the blue cheeseburger. Absolutely delicious - still licking my "whiskers." Thanks for sharing the recipe.
Thank you. I am focusing on texture, and a balance between sweet and sour. It looks just easy to me, but I know from the past that is never gonna be so easy. 👍
The explanations for why you do what you are doing are always on point, much appreciated! I do like to add a bit of regular butter as it cools for the taste and a nice glossy finish.
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!
This recipe is SO good, I have made it 4 times now, I just ran out of them last night, so I made more today, I make them and then let them set out till all water is evaporated like he said, then I portion them in mini bags and put them in a freezer bag and take them out when needed which is all the time, lol!! Hey it is wonderful time spent in the kitchen! And Jean's method of dicing an onion is so awesome I will not dice one any other way.
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 ❤
"Onyon" is still exactly how I say it these days. It infuriates my girlfriend to no end and I can't imagine a better gift to have been given by a random, awesome chef on the internet. Thank you, Chef Jean-Pierre.
I just had to come back and let you know that I tried these today and they were divine ❤ I am currently on an AIP diet, so very restrictive but I just swapped the brown sugar with coconut sugar and they still came out great. Thank you from the bottom of my heart Chef Jean Pierre. Now on to binge watch more of your videos to see which ones I can perhaps modify slightly to be compliant with my current diet. I need more condiment recipes to spice up my meals 😊
Put a mess of those caramelized onions on top of a big bowl of buttered grits! 😛🥰 Maybe sautéed calf liver or chicken liver on the side for the protein. That's Southern dinner.
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.
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
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’ve never heard of emotional support butter, but I’m here for it!
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.
By orders of magnitude, *THE FINEST* cooking channel on the internet. No fluff, no "cooking influencer 30 minute life stories" just great cooking and les accents française!
I have known this chef for more than 45 years, he has served me numerous times at his former restaurant the "LEFT BANK" in Ft Lauderdale, dishes like his brown gravy ESCARGO to Banana Fosters, made at your table. It truly was a dinner and a show. Thank you sir for your devotion to the culinary arts, and the inspiration you project to all that desire to learn the techniques you have mastered and shared.
🙏❤️
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 😂
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
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
Until watching Chef Jean-Pierre's video I thought I knew how to caramelize onions. I would never have thought to add balsamic vinegar and brown sugar, but WOW! What a difference. Once again, thank you Chef.
Out of all the various cooking channels I watch and subscribe to, I think it's only JP's videos that genuinely make me smile and improve my mood afterwards!
🙏🙏🙏❤️
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!
I've learned more from Chef than any other food channel ever. He's amazing.
Chef Jean is THE Onyo Emperor!!!
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!
Ooooh a new caramelized onyo recipie. I'm in!
This man brings a bunch of simple joy in my life.
🙏❤️
Thank you for all of the amazing dinners at Jean-Pierre's in Newtown, PA. You are a culinary G-O-D!!❤❤❤
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.
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 :)
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
I love how you explain each step in such a clear and concise manner, making it easy for even novice cooks to follow along. 👌🤗
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!
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.
You always make the best caramelized onions! Gotta say, your overall video production is top-notch. Chef's kiss to the food and cinematography!
I'm glad you appreciate the effort! You are too kind!! 🙏❤️
This again is a recipe that (once mastered) will pretty much revolutionize the rest of your culinary life! Brilliantly explained (as always)! 🙏😃
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!
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.
I'm still not at the phase of "I'm cooking these for me and the gang" but at the very least, your channel has helped me remember "oh yeah, I'm hungry". So thank you, Chef
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.
Your unencumbered enthusiasm brings a smile to my face every time I watch an episode. Thanks for that.
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!
never listen to those haters chef we appreciate every single word coming out of your mouth
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)!
I love how you teach that a recipe isn't needed. I refer to recipes sometimes just to get the main ingredients and then I just cook by taste. Recipes to me, are guidelines. My tastebuds "rule the roost" because like you say, cooking is not rocket science. If you love food, you can cook anything you set your mind to. :)
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!
I was making pieorogies in butter and onions and thought I'd check my method against the master, and sure enough, Chef Jean-Pierre delivers once more! It was quite frankly the best I've ever made and all at the table agreed. Thank you, Chef!
It sounds like you made a delicious dish! 👍🙂
It really is a pleasure to watch you. Your passion really is contagious. Keep inspiring us all my friend ❤️🙏
Thank you, Chef Jean-Pierre! You are the best teacher of all the chefs!
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!!
I just made this recipe and it’s fantastic! Thank you chef…long live the “Onyo”!!!
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've made these twice now, using Vidalia onions...they are super DELICIOUS!!! So sweet and tasty...we had them yesterday with our ribeye steak. YUM!!! thank you chef.
I love the energy and passion you put in the videos pure charisma
I just want to say thank you for all the advice you have given me. I might not be a professional cook, but your recipes have impressed both my friends and family.
So if you see this I'm very grateful. I've been following the channel for a couple of years now and you always cheer me up when im down or when i dont know what to cook
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
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!
Thank you again. I made this from a previous recipe and it was perfect. Because of you I tried this.
Adding a little bit of water at the beginning and the covering, is a great way to reduce time MASSIVELY which was a great tip from Lan Lam. Being using it ever since.
Always a pleasure to watch Chef JP. He teaches me all the cooking skills. Love his caramelized Onyo.
Someone who carries so much passion within themselves is unstoppable! Thank you for this positive energy and great tips! 👍
Had your old caramelized onyo yesterday with sautéed mushrooms over prime rib burgers and melted Swiss cheese. Try it folks
Chef JP is a Truly wonderful human being! a genuinely good man ! Great Cook ❤
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 🙏
Chef Jean Pierre, thank you so much for sharing you experience and love for cooking with the whole world. You are a beautiful source of inspiration. I have a suggestion for future shows: once a month or so, pick up an ethnic recipe and show us how we can cook it. Choose something from Eastern Europe, Middle East, Far East, South America, the Pacific islands etc. - every once in a while introduce us, and stimulate us to making something completely new. Discover new dishes together. Give it a spin, based on your experience, so it’s easy to make by most of us. It is just a thought, however you know what is best. Thanks again for everything, good wishes to you and your family!
I love the way he does the French "hon hon hon" when he's excited.
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 🍻💙
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.
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.
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
Amen
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
Je viens d'apprendre que vous aviez 72 ans... La bonne humeur ça conserve !
🙏🙏🙏❤️
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!
I love caramelized onyo too
I've made caramelised onions for a decade at least, I normally add in mustard. I did your balsamic and sugar version. Oooofffff Chef, it's a treat. I added way more than I thought I would and it's just so good that I hand waggled like you did.
Just what I was looking for. Thanks chef!
This is one of the most “chef” videos ever from ChefJeanPierre. Love it!
you put these beauties on top of roast beef and you already got my favourite regional dish from south-west germany Zwiebelrostbraten
Hi Chef Jean-Pierre! I've never made my caramelized onions with vinegar and sugar. I need to try this. Saved this to my folder. Thank you so much for sharing!
This is the video i been waiting for.
Thank you for your service and support 👍🏻🙏❤️✌🏻🐓😊
I was going to ask for this technique - thanks.
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
Excellent lesson chef!
Amazingly delicious! I had a little experiment going: I cooked a single onyo, then split into 2 batches. I had a raspberry balsamic vinegar (already had sugar) and fig balsamic vinegar (also had sugar in it) for the second batch. I enjoyed them both! Ate raspberry one alongside cheese baked potato. Fig one alongside the blue cheeseburger. Absolutely delicious - still licking my "whiskers." Thanks for sharing the recipe.
Love your “glad your line”
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.
Love those onions
Onyo
All hail the hardy yet humble onion.
I've studied cooking for the past 60 yrs. I love your videos, they really are great!
Ain't no moosh onyo here! Nice to this done right, thanks chef.
Thank you. I am focusing on texture, and a balance between sweet and sour. It looks just easy to me, but I know from the past that is never gonna be so easy. 👍
Thanks Chef!
The explanations for why you do what you are doing are always on point, much appreciated! I do like to add a bit of regular butter as it cools for the taste and a nice glossy finish.
Absolutely love you!😊
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!
Love it!
This recipe is SO good, I have made it 4 times now, I just ran out of them last night, so I made more today, I make them and then let them set out till all water is evaporated like he said, then I portion them in mini bags and put them in a freezer bag and take them out when needed which is all the time, lol!! Hey it is wonderful time spent in the kitchen! And Jean's method of dicing an onion is so awesome I will not dice one any other way.
Good news. A Chef Jean Pierre video.
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 ❤
Your oven just sitting there like 🤖
Lol I'm dying.
😭😭
I can’t unsee it
🤣🤣🤣
Oh Jean-Pierre, you kills us with how delicious your food is. Thank you for letting us die happy.
"Onyon" is still exactly how I say it these days. It infuriates my girlfriend to no end and I can't imagine a better gift to have been given by a random, awesome chef on the internet. Thank you, Chef Jean-Pierre.
👍👍👍❤️
They look really tasty. My husband will certainly be impressed when I serve this to him as he loves onions. Another great recipe.
Now time for BLACK GARLIC !!!
Fab idea❤
Made Caramelized Onion twice!!!! Love them. So simple and delicious. Thank you. 2:40 2:42
You had me at Onyo
I just had to come back and let you know that I tried these today and they were divine ❤
I am currently on an AIP diet, so very restrictive but I just swapped the brown sugar with coconut sugar and they still came out great.
Thank you from the bottom of my heart Chef Jean Pierre. Now on to binge watch more of your videos to see which ones I can perhaps modify slightly to be compliant with my current diet.
I need more condiment recipes to spice up my meals 😊
🙏❤️
I want to eat that on some vanilla ice cream! 😎
My most favorite chef! Thank you and all the best for you dear maestro!
Put a mess of those caramelized onions on top of a big bowl of buttered grits! 😛🥰
Maybe sautéed calf liver or chicken liver on the side for the protein. That's Southern dinner.
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.