The Easiest Onion (Onyo) Rings You Will Ever Make | Chef Jean-Pierre
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- čas přidán 9. 03. 2022
- Hello There Friends, Today I'm going to show you How To Make the Crispiest Onion Rings! They are super easy to make and you wont regret trying them! Take it from me. The Onyo Chef! This is one of the best ways to use your Onyos! Make them and let me know how you did!
RECIPE LINK:
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PRODUCTS USED BY CHEF:
Creole Seasoning:
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Herbs de Provence:
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Signed copy of Chef Jean-Pierre's Cookbook:
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Laser Thermometer:
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OUR CHANNEL:
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CHEF'S WEBSITE:
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CHEF'S ONLINE STORE:
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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.
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!
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.
"If you don't drink... You should try it, its delicious." i love this channel!
😆🤣🍻🍻💓
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
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!
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!
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!
It's "onyo" 😂
@@danh655 Except this time :-)
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
*"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 🤣🤣🤣🤣
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 CZcams with me 🐶Omega the Cavalier🐶
Thank you 🙏
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 😂
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 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😅😂😂
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.
Look at that beautiful stack of onyo rings! 🙌💜
3:06 That's the best advice you have given us so far, Chef. Thank you as always.
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.
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!
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.
This man is one of my few heroes of the internet!
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! 😊
🙏❤️
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, 🤜🤛
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🇨🇦🇨🇦
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
I could watch Chef Jean-Pierre cook all day. What a fantastic chef, with a passion and love for cooking and teaching.
“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!
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
Jean-Pierre is not only the best chef I've ever come across - but he's lots of fun to watch too! ❤️😁
Nobody says ONYO better than this man, facts.
Oignon is pronounced "ognion" as JP pronounces it. (I'm French...)
Landshark Lager! Nice pick! Jimmy Buffet would approve!
Amazing video. Love those videos chef. Keem em coming. Cheers
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
Beautiful, we eat with our eyes first. Found your channel, so glad I have. By far the best cooking channel on you tube.
You'll always be one of the best to ever do it. You have yet to share a recipe that isn't made with love. You cook from the mind and from the heart and when you put those both together, you will get beautiful delicious meals every time. Thank you for your wonderful contribution to this art. Your skills are second to none!
Love fresh onyo rings and ketchup 😋
Try tarter sauce.
@@jcarlovitch good idea ill try that
Or, your favorite mustard.
@charliedavis8894 not for me sorry
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!
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.
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.
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!
If you don't drink, *stares at you dumbfounded* you should try it, it's delicious lol
His face lol
Perfect day to show this! I been waiting as we all know you love onions..it was just a matter of time. Thanks, Chef.
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!!!!
You always make my day a little better and me a little smarter, Thank you Chef 👨🍳
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.
Amazing onion rings! The Chef is on fire!
Not sure what I enjoy most, your comedy, enthusiasm or the recipes Thanks for some great recipes.
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
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 😋❤
👍🏻👍🏻👍🏻 fantastic my son is learning from you i cant tell you how grateful i am lol
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
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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!
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!!
Somehow your video's always cheer me up!
And as a bonus I get to learn to create great food!
As always thank you!!
I love that you talk to your food! I do too! Thank you, Jean-Pierre!
I swear at mine sometimes 😭
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.
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 am addicted to onyo's, so this video makes me very happy! Thank you, Chef 🥂
Made them using Chef Jean instructions, ate them , can’t get crispier and better than this, You are the best, God bless you, please demonstrate an Ice cream and potato croquettes. Please please
Definately looking like the Best Onion Ring ever:)
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 never rorry when i watch your videos.. thank you!
Love it. Looks like I'm making Onion rings and burgers for tomorrow for my children.
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!
You sir are a real gem. Everything is so easy to understand and replicate the way you explain it.
Thank you 🙏
This video was exceptionally entertaining, funny but above all, informative. I am glad I now know hoy to make proper onyo rings.
Chef i cant get enough of you….. and you recipes! And finally onyo rings are here ! Great great great !!!
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.
The return of the oño king
Always makes me so hungry when I watch your videos. Thank you again chef
Absolutely brilliant! Chef loves his work and his food!
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!
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.
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!!
how can anyone not love this man,,and we all thank him for sharing his love and talent for cooking,
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!
Throw in a burger with that and you’re in heaven.
Mouth-watering "KRUNCH" !
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!
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.
Yummy!!!!
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!
Those facial expressions when he thinks someone doesn’t drink almost kills me! 😂😂
The temperature is the secret, got it. Thank you Chef, you're great man.
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.
Great video Chef. I just made these and they were amazing!!! Thanks for sharing
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!
Yes: You are the Chef here. I'll try to make your Portobello Balsamico-Redwine-Sauce I've watched yesterday 💯
A wise man once said:
*A good onyo is a HEAVY onyo.*
😌😌
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! 🤔
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 how he embraces the “Onyo”. Chef, you are a breath of fresh air. Subscribed.
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.
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.
Best chef on CZcams!
🙏🙏🙏
Oh my sakes! That makes me hungry! That crunch was amazing!
When the moisture in the food hits the oil it starts to turn to steam. The physically PUSHES THE OIL FROM ENTERING THE FOOD so it will not be greasy or saturated with oil. Do not put too much food into the hot oil as the mass of the food will cool the oil preventing the generation of internal steam and the food will be saturated with oil. Hope this makes sense.......
Perfect BIG ONYO rings 👌😆😆
U R The MAN John Pierre !
Thank you for posting !
Recipe Police. Recipe Police. The proper culinary term is "gunky" when batter and crumbs make inappropriate contact on the hands.
😂. I hate the gunk!