Caramelized Onions
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- čas přidán 31. 10. 2018
- How to Make Caramelized Onions
Onion type, skillet type, and other important considerations
Makes 2 cups of caramelized onions
3 Lb yellow onions, sliced pole to pole
1/3 cup olive oil
1 tsp balsamic vinegar or to taste
Salt
Browning:
Set a 12 inch stainless steel skillet over medium-high heat and add the oil. When the oil starts to shimmer, add the onions and a couple of big pinches of salt. Mix to integrate the salt and then leave your onions alone until they brown on the bottom. Stir, and continue cooking over moderately-high heat only stirring after you get color. As they continue to cook, browning will happen faster and faster, so you need to watch them closely. If the bottom of the pan ever looks dry, add more oil and if onions or the brown bits are turning black instead of brown, lower the heat just a bit. This stage takes 10-20 minutes.
Sweating:
Reduce heat to low and cook stirring occasionally until the onions are very soft, jammy, and mahogany in color, 20-30 minutes. Add the vinegar. Taste and correct for salt. Tilt the pan, move the onions to the higher end, and let the oil drip out for at least 5 minutes. At this point the onions are ready to use, but I usually let them cool in the pan and then move them to a container. Store in the fridge for up to 10 days.
Note: For a smaller amount, you can cook 1.5 Lb of onions with ¼ cup of olive oil in a 10 inch skillet. That’s the smallest batch that works well.
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I love how specific she is. For instance that it looks like a lot of oil or the difference between electric or fire stove. 👍
Works on a nonstick pan too, they cramelize the same. It takes a bit longer but at the end, you spent 40-50 minutes and you're proud of yourself.
Yeah, I am so glad she pointed that out, and most importantly showed how much oil to use. Every time I tried to make caramelized onions, they just burn and the pan always seems so dry to the point where I didn't understand if I was supposed to add water or something. Now it all makes sense.
The difference between a professional chef and a CZcams cook.
And then she uses imperial measurements like she tosses all this specifics down the drain.
It was very satisfying seeing her angle her knife to ensure all slices were even all around the half globe of the onion as she was slicing
very informative.
the only problem is that when I reduced my onion to a low heat after browning they didn't sound like a softly spoken eastern european lady. any tips?
Jake, I couldn't get the onions softly cooked either. I added a 1/4 cup of water, put a lid on the frying pan, and basically let the water boil off. Then I went about finishing the recipe for C.O. Worked out really well.
Neither did her onions, so that’s OK❣️☺️👏
zdravstvuyte
eastern european?
Hamza Khan she’s got strong Russian accent
I'm an amateur cook that's been caramelizing onions for years. I made a couple of small adjustments after watching your video and my onions have improved 100%. Thank you!
what kind of Adjustments?
WHAT KIND OF ADJUSTMENTS??
YOU CAN'T JUST SAY THAT AND NOT ELABORATE 😩😫😖
@@irnehhenri the recipe is right there in the video. I'm pretty sure OP meant they adjusted their own recipe with tips from the video, not that they improved the recipe in the video
use a bigger pan to allow onions to shed water faster? did you use baking soda to accelerate the Maillard reaction? Did you use salt to draw water out of the onion? Did you use the balamic vinegar or red wine to increase the acidity to stop the maillard reaction? What is it?
Helen, I can only say “you are marvellous”. For the first time in my life (and I am 57) I have just made the most amazing caramelised onions. Your instructions were so easy to follow and the result was totally delicious. Thank you for sharing this amazing secret that was hidden from me for so long. A big 🧡 from the UK.
What a delightful comment
I noticed that you’re consistent with measurements and details (i.e. amount of oil, size of pan, etc.) and I appreciate that a lot. Some cooks would say “a tablespoon” of something then add WAY more visually, and as a beginner cook that still struggles with eyeballing measurements and ratios it can get pretty stressful getting the right taste of things. Your videos are also helpful and always straight to the point. Thank you so much!
You need to understand that everytime you cook you might need to change things a little, its not like X + X = Y always, sometimes its 1x + 3x = Y
I don't think a lot of people realize how amazing those caramelized onions she just made are
bunnings warehouse here in Australia love it with Snagz except australians use the same onions butter and sugar and taste so good with any meat
Step 1: don't use stainless steel skillets. They are not suited for cooking
@@amit4Bihar Worst advice I've heard this year, congrats
Horrible advice @@amit4Bihar
When i die a want to be buried on a bed a caramelized onions.
This made me an instant loud laugh for 2 sec. :))
@@dan_teicu So was that a HA-HA or AGH-HA?
So who is going to eat you? Your family?
@@harshreddy4594 God, obviously.
Jones Paul First!
I just tried this and I am absolutely over the moon with excitement! Your tutorial is so detailed and easy to follow. I love it! Thank you, Helen!
So glad your onions came out nicely :)
I think so, too! She should pick up a career in the area of writing or presenting, since she does it absolutely perfect and - very importantly - authentically without that strange over the top excitedness and in your pants attitude most americans have.
Yes, it's really very detailed and well made, good production quality too.
You are easily pleased aren't ya? Lol
@@wassollderscheiss33 she is classy!
The cutting of the onion and the explanation was phenomenal. I have never cut my onions that way and it makes lots of sense and so much easier than the semicircles I always make. Thank you for the tip.
Watching snd trying this stuff has made me appreciate my mother and wife on a Level i didnt know it could reach. The prep for the food we eat was just completely taken for granted before I cooked anything. Thanks.
I love that she gives very clear directions!
I also love the little story about how you did before you knew what you were doing,
I think that would encourage budding chefs
I just made this and you truly need to use a lot of oil to get it right! The first time I tried to make this the onion got crispy and black because I went light on the oil.... when in doubt use more oil and you can always drain the oil at the end to reuse! Delicious recipe
I love your teaching style, clear and thorough explanations. Plus your sweet voice, charming accent and darling demeanor, are a delight! I subscribed right away!
Hands down the best how-to on "caramonions", ever. Thank you So much
I can't recommend this enough. Quickly explained, clear, thorough. Love it.
You have the sweetest voice and accent I have ever heard. I could listen to you all day.
Can I just say, you have one of the sweetest voices and demeanor I've heard in years. It made the video so lovely to watch, without mentioning the great recipe. Good job :)
I loved the “ want to use other onions? Well don’t!” 😂
I love how you give such complete instructions, including pan size and oil amounts. Love your voice and accent as well. You're a natural teacher. Thank You!!
I would love a blanket made of that caramelized onions to sleep with everyday
Air fresheners
Helen I made these and they were amazing. Thank you so much because I've wanted to find a caramelized onion recipe for so long that actually worked. So delicious.
My life has changed since I found you. I'm now a caramelized onion lover, potatoes and peppers. Oh my, you make me hungry and I love your teaching style. ♥
This is one of the best cooking tutorial I've have ever seen in my whole life. Thank you for this. 👌 Time to make my caramelized onion.
This is, hands down, the best video I have seen on how to properly caramelize onions. Bravo!
I have seen a lot of tutorials on carmelized onions and I believe yours is the best. I can't wait to start cooking. Thanks
bloody hell, I've tried to watch this video like 4 times, and I fall asleep every time. That is a smooth relaxing voice.
I've been cooking for many years. I can watch cooking videos for hours. I must say...I absolutely LOVE your way of cooking and detailed explanations.....
Finally! This simple, basic technique works amazingly well. I've been searching because I'm never satisifed with the result, until now. Mission accomplished, technique conquered. Thank you
Helen, life is just plain better with caramelized onions!!! 👍👍
Helen, life is just plain better with you in it :)
Helen, you are a great tutor, and your sunny personality is enough to make even the dullest of cooking topics sound delicious. Love your caramelized onion tutorial, and going to try it for sure. Thank you!
I’m still fairly new to getting cooking tips from YT…most of what in know about cooking came between the ages of 7 -13, from the grownups, but that was way short on techniques. At this point, after 60 years in the kitchen, I have never made a batch of caramelized onions that turned out like I wanted…and here comes Helen, to SHOW AND TELL me in less than 10 minutes literally EVERYTHING I didn’t know about how to get it done - no more missing pieces.
I’m confident that my next batch (later this week) WILL turn out like I want.
Thank you (again), Helen - and WELL DONE: you are a treasure!
First video I've watch of yours and I must say I am impressed. Your narration as you go along the video is spot on. You've dropped so many gold nuggets and I've never had to rewind this video once. And you're beautiful to boot, I'm a fan now to say the least.
Made these today with beef burgers. Absolutely delicious!!! Thank you!
so glad they came out well :)
Just tried it. Spot on in her observation that with a non-stick you end up with something more like wilted onions. Still good though. Because you don't get the browning bits that then deglaze, they caramelize much less, so I think one definitely needs to add a little bit of sugar to compensate. Still I think definitely worth doing even if you don't have a stainless steal pan! Thx for the recipe!
Thank Helen, I love your concise complete steps. I added fennel to my onions and realized it would be too much for my 10” pan so cooked in two stages. Can hardly wait to see how they come out.
This is wonderfully informative, thank you SO much! You took the mystery out of why my onions weren't browning the way I was expecting!
Thanks for making such an informative video! I always came out with browned onions when I wanted caramelized onions. You immediately grabbed my attention when you told me I was using the wrong onions, and then, it was just a string of things I've been doing to make my onions, that made for browned onions (which have their place too), instead of caramelized onions, which I've wanted, but could never replicate.
#realcomment I'm sometimes a little defensive about what I do wrong. The way you said I was using the wrong onions was awesome, and made me stay for the rest of the video. I'm a subscriber now too! I even clicked your bell. Thanks!
Same! I've been making (and loving) browned onions my whole life. I never knew there was such a thing as caramelized 🌰 Must try! 🌰
#realcomment Appreciate your honesty in cooking times. 👍 So many recipes I've seen lie about how long it actually takes to carmelize onions. I guess they don't want to scare folks away, but a failed recipe certainly doesn't help anyone.
I think a lot of people have seen it done wrong so many times that they think slight browning qualifies the onions as carmelized. They don't know what they are missing!
So true
Both comments
Im constantly having to correct myself because i hear "caramalizes onions take 10-15 minutes" so many times.
Leave yourself an hour if you want these done right, and let them be a dish all to themselves!
Agreed on all counts! When a recipe calls for "five minute caramelized onions," I internally scream and try a different one. Time matters!
Exactly, it's the same with oil amounts. When I see "use 2 table spoons of oil" I feel like the receipe is not serious.
@@farfromirrational948 Either wait an hour or use cast iron. Then it's a half hour.
Hands down, the BEST demonstration. Truly caramelised.
I love how everything is so easy to cook with Helen!!!
I don‘t know why this video popped up on my recommended list...watched it, loved it, subscribed
Miralem Ademi me, too!
I guess we shared the same exact thoughts. How cool is that
So am I😄
Wow! They look delicious! Thank you for explaining the cooking stages. Greetings from Orlando, Florida. 🌷🌷🌷
No silly time fillers. Just good clear instructions. Wish all food programs were like this
Can’t wait to make this. My family loves long cooked onions……caramelizing them on purpose is next level. I’ve made your caramelized cabbage many times and never knew cabbage could taste sooooo amazing.
Wow my caramelized onions have never looked like that. I'll definitely try your method, thanks Helen!
I just looked up "pleasant" in the dictionary. It said, "see: Helen Rennie" Thanks for a great tutorial!
What about nutrition what happens to nutrients when overcooked?
@@crecielens9993 If you're concerned about nutrients, try serving the onions over granola.
@@crecielens9993 if nutrition is wat u want then eat onions raw
I’ve made these onions using your recipe and technique and it’s foolproof. They are absolutely delicious!
Thank you Helen. They turned out perfectly. You are a natural teacher.
Very detailed video. Absolutely perfect for beginners to start learning to cook!
My onions turned out perfectly tonight thanks to you.
What a marvelous instructor! I absolutely love learning from this delightful and joyful chef.
I love this woman! She is the most precise, consistent, positive person trying to teach us the finer points of cooking on CZcams. She's also very talented. I turned to her for a tutorial on carmelizing onions - which I have been doing for many years, but was afraid I needed a refresher - and sure enough, she improved my results. Thank you, Helen!
Onion Love!!! I can smell it right now!!!
I only use red onions & they caramelize beautifully. I've sauteed them with fresh sliced mushroom & those itty bitty potatoes, & of course balsamic vinegar. Yum!
I love the way you explain the process and all the little tips n tricks ..so far I can say one of the best I heard , thank you
I could watch you cut onions for hours, I have never tried to caramelized onions, thank you for your excellent video.
Thanks for this!
I've made these over and over again with a couple of variations. I use sweet onions and add dried fruit, such as cherries, cranberries, apricots etc. towards the end so they don't burn, just rehydrate in the oil. LOVE it so much!
My sister told me about a dish she had at The White Spot, which was flatbread, caramelized onions. smoked gruyere cheese topped with a good helping of arugula. I've been eating it almost every day, it's just so delicious!
Thank you again!!!
I just wanted to thank you for giving me my new favorite recipe 😊
omg that sounds amazing!
French onion soup is next I bet! This video was lovely, thank you. I adore onions, and I love caramelizing them and just eating them as a meal (cus I'm weird haha). You make learning how to caramelize onions very easy, simple and fun
I'm putting them in a grilled cheese 🧀
Have you ever tried Mujadarra? Such a simple, lovely way to let well caramelized onions shine. And soooo delicious!
@@zoponex3224 I have not, but now I am very intrigued :O
If I were going to use them for soup, I would have left the balsamic vinegar out, and perhaps not have left it on low for quite as long, but I’m salivating like Pavlov’s dog right now.
@@zoponex3224 I just made caramelized onions specifically for that purpose! Unfortunately that was before I rediscovered this video so they won't be nearly as nice, but that's okay.
This channel is awesome. I absolutely love the way way she explains the technical details of cooking
This is the most informative video about anything I've ever seen. Thank you!
Excellent information and presentation thank you.
This video made my week complete! I can't wait to make caramelized onions ..thank you, Helen
I find myself watching tons of your videos just to listen to your voice! Lol. You do a fantastic job on practical, useful topics in the kitchen. I now have an entire playlist of nothing but your videos... lol
I've used your method for a few years (see the older video). When I make cheese steaks everybody (yes EVERYBODY) asks if I'm going to make the onions! You rock!
#realcomment - Nice! I love how you consider sound in cooking... I use that a lot but it's not something we often see. Well done! ;-)
#realcomment.- Thanks for providing the approximate cooking times. Very helpful for when we're trying a new recipe but aren't sure if we've set the heat right. Also appreciate the pan size. 👍
Make it for me pls
This is great info, you made sure to cover the little things that's typically only gained from trial and error.
Thank you!
Hi Helen... Thank you so much for all you helpful videos and recipes. I wish you all the best x
I LOVE HER! Finally someone says "The first "good" layer isnt really that good"
#realcomment. Excellent tutorial! I've been doing these for years, but as always, I seem to pick up a couple tips from you to better my process. Thanks again!
I love this video. The shot of you slicing the onions with a relaxed claw grip is fantastic.
This is the best carmalized onion video. Thank you for making it sweet and simple.
The youtube algorithm has chosen you to become famous! Your time has come -- just keep uploading good content !
Great cook, gorgeous lady.
You always give such wonderful tips
I see your finalized caramelized onions, and "I SEE FRENCH ONION SOUP." That's my guess. Thank you for being so thorough - so informative and honestly upfront (and entertaining). THANK YOU
Hi. Just wanna say your explanation of the cooking process was extremely wonderful! Love it! Subscribed #realcomment
I've been coming back to this recipe every time I make them for the past 3 years. The cutting is still suffering, but it's worth it every time. And I love mixing things up by using things like lemon juice, cognac or white wine.
If you cut pole to pole and you still cry a lot while cutting, your knife is most likely dull. Invest in a sharp knife, or sharpen that one. It also helps to cover the onions with a moist cloth.
@@Flippokid I do and it is, usually. I mean, not going to spend more than 80 bucks on a knife, so not the highest of quality, but it's definitely not a dull blade, I sharpen it frequently. But my eyes have always just been sensitive, chlorine in water also makes me go cross-eyed after a while. Also probably doesn't help that I'm short, so closer to the cutting board.
@@SimonWoodburyForget Sharpness is definitely not irrelevant. Dull knives squish the cells instead of gently cutting them like a sharp knife does.
Did you all notice she leaves the root on the onion until the last minute?
THAT'S what the trick is.
Gordon Ramsay has mentioned this as well.
@@oliviamartini9700 Except SHE doesn't in this video. "first cut off the top of the onion, THEN it's root. Then cut the onion pole to pole and peel the skin off". The trick of keeping the root on is very helpful with keeping an onion together if you're dicing it or if your knife is very dull, but with her method and knife, it's not needed. And it has no effect on how much an onion makes you cry, it's just easier if you don't want your onion to end up everywhere.
I've spent quite a bit of time watching videos on this subject, including videos featuring well known chefs, and I think these onions look the best out of any videos I've watched. Thank you for the video.
probably the best caramelized onion video I've seen on YT
French onion soup.
you got it :)
Helen Rennie:
The was the only possible answer.
But the correct one would have been toasted bread, butter, and the yummy yummy yummy yummy onions.
It's not really French onion soup if you're using chicken stock though.
@@Char12403 Indeed, it definitely needs beef
@@helenrennie really cool.
Her accent is beautiful
Perhaps it is French accent?
@@xxx6555 im pretty sure it's russian
I do think is russian too. Her accent and the beautiful way she speak make me think of that guy that I follow for art tips.
czcams.com/video/82e3Osa83_w/video.html
My French grandma talk like that, me too. There's not only the "Parisian accent " here. In the est it's pretty common
@Dana Whitestein lol sorry did you expect me to say " an indo european language of east slavic descent"? I was just generalizing
THIS VIDEO WAS EXTREMELY HELPFUL THANK YOU HELEN
Oh my, these look really good. Thank you for sharing the recipe and for the knife skills!
I just made this and OMG!!!! Thank you!!
FM same here!!
FM they’re my Xmas meal contribution!
#Realcomment I used (real) caramelized onions in my chili...which I hope doesn't sound sacrilegious but it added a depth of flavor I'd been trying for years to achieve! This technique is very close to the one my nephew taught me. I put "real" in parenthesis because I don't think the average cook understands how long it takes to caramelize onions. I'm glad you posted this as a reminder now that we are into "chili weather!"
that chili must be amazing! nothing with caramelized onions can ever be considered sacrilegious in my book :)
I love the food and the cooking tips, but we guys all know the REAL reason we like this channel. That voice! That accent! It's downright hypnotic!!❤
Draining mine now! Thank you so much for making this accessible ❤️ they're so good, I can't believe I did it 😊 they will be going into the the tomato/gruyere/ onion tart... dough is blind baking now. Your videos are wonderful!
after they've browned a bit I like to add 1/3 cup of apple cider. It really helps the caramelization and adds an amazing complexity at the end.
I tried making these a few months back but didn't seem to work out. I think most likely it's to do with the pan I used. Will try to use the same pan as you and hopefully see an improvement
I love the specificity about all your steps. Thanks!
Still haven't tried making them but this video is amazing! I love the attention to small detail it helps people who are just starting to cook like me.
If I go to death row then I want 20 pounds of caramelized onions as my final meal
They discontinued that in America cause one guy ordered a lot but didn’t eat it
#realcomment Wow Helen, thank you. I made these tonight and they are so much better than the ones I've made before. Well done!
so glad they turned out nicely :)
love that u are so detailed about it and answered questions i had in mind
I love amount of details that she gives this is very helpful.
"they are ready to use on anything your heart desires"
*Looks at empty plate* you mean i shouldve eaten them together with something else not just by themselves..?
I cant control myself THAT well! :D
Toast a few slices of good bread, add a teaspoon of real good olive oil, caramelized onions and parmigiano flakes. A drizzle of balsmic vinegar, and enjoy.
I made these using white onions and butter in place of olive oil. They were perfect for patty melts; toasted frozen garlic toast on stove top, Beyond burgers and Swiss cheese. So yummy!
Ugh why you waste good onions on chemical slop like "beyond"... Nothing says great cooking like getting stuff we wouldn't feed to animals, dousing in chemicals and smooshing into a patty...
That was a perfect video! Kind and precise and well filmed. Thank you!
Surprisingly good video! Most amateur video chefs can drag the video on for another 10-15 minutes without any real substance, so I've got to give you real kudos on that bit of professionality - I learned how to make caramelized onions, done!