Now THAT'S what I call a Master Class in how do do something right, from start to finish, with every step explained in detail, efficiently and straightforward. Thank you!

@farmageddon

Жыл бұрын

Why, thank you! I really appreciate your kind words!! :)

@luke125

Жыл бұрын

Agreed

@julesfalcone

Жыл бұрын

If KZread only allowed videos of this quality of information, we'd all save a lot of time and be a lot better at everything we do. I'm subscribing.

@EndWach-gi1nh

10 ай бұрын

The right way is to boil with lid first, then remove lid and let water evaporate. Then butter.

@sarahdoanpeace3623

8 ай бұрын

Yes

After making this 3 times in a row, I'm here to tell anyone on the fence about trying it that this is a reliable, superior way to knock out perfectly caramelized onions. I've used them on pizzas, in French onion soup, and in lots of experiments. They've nailed it every time. Thanks Jason for pulling the recipe together in such a direct, simple way! They're part of my weekly prep now =D

@farmageddon

Жыл бұрын

That's awesome, Mark! I'm glad you are enjoying the onions!

I followed this down to the tee, I’ve tried caramelising onions before but they were by far the best! I made Sage and Onion Gravy with them and hands down it was the best gravy I’ve ever made in my life, served with sausages mash and Yorkshires

Finally someone who does it correctly.

Thank you! Thank you, so much for the cutting technique. My grandmother had told me this once before (as a child) and I’d forgotten. I’ve searched all over to remember this technique.

I've been looking for this video my whole existance, I was so tiered of everyone saying "add sugar" "add vinegar" YOU DID AMAZING EXPLAINING THE PART OF ONIONS BEING ITS OWN SUGAR SOURCE THANK YOU

It’s 7:30pm and just started. Thanks for all,of your videos, I’ve made a few things you’ve uploaded

I finally made these! Followed your instructions and you are right on all counts. It takes a lot of time, a huge pile of onions cooks WAY down, and definitely watch them closely towards the end. But the result was well worth the effort. Delicious! Used with grilled cheese sandwiches, with mashed potatoes, included them in hummus sandwiches with sprouts, and just as a side dish. Thanks for this video!

@farmageddon

3 жыл бұрын

Markus! Thank you so much for the update! Your comment made my day! I really love hearing when someone is trying new techniques! I really appreciate your kind words! If you ever have any questions or requests, please don't hesitate to drop me a line!

@markusalexander6224

3 жыл бұрын

@@farmageddon you're very welcome! Was sent to your channel by my FB friend, your sister, btw. Also, I saw another video and read a blurb somewhere about caramelizing onions and both of them used sugar. I've never liked to add sugar to anything but baked goods and you are right - once I tasted these, I wondered why in the world anyone would want to add sugar. Oh, and, I used Vidalia sweet onions for this and I already have another basket full for my next batch. Keep those videos coming!

@farmageddon

3 жыл бұрын

@@markusalexander6224 ah! My sister told me her friend commented but I had no idea who it was! It's a pleasure to meet you! I sincerely appreciate your support!

I’m on my second round of onions,the first I followed the instructions to the letter, and they turned out great. Thank you for the tips.

You are the best thing on KZread cooking, and i wish you will keep upload long, detailed videos for these of us who want to learn how to really cook rather than wach a 30 sec short that gives minimal learning. I thank you very much for this 🙏 love from israel

@farmageddon

12 күн бұрын

thank you! :)

I just made this. literally just finished 5 mins. ago. my goodness! it’s so good, so satisfying. it’s definitely worth the time. i’m amazed! I’ll definitely make this again but next time a much, MUCH larger batch. Thank you for sharing this. 🙏🏼🙏🏼🙏🏼

@farmageddon

4 ай бұрын

it's a bit of work. but they're so good!

Jason, thanks for your time, dedication, and setting the record straight! It really does take a super amount of patience, but totally worth it. Let the onions do their thing, and that's basically the secret (but keep a close eye on them). I'm often too impatient and only get my onions about 1/4 the way there before I start eating them and putting them in dishes and on sandwiches. But I agree that if you haven't tasted caramelized onions at their truest, then you haven't lived. Especially if you're an onion lover. Thanks for your work Jason! Those onions looked so good by the end, and I am quite the envious ^^

@farmageddon

2 жыл бұрын

Hey, thank you very much for your kind words! I really appreciate it! Your comment made my day!

Thank you so much for this video! I ate some of those real caramelized onion on a burger once and ever since I was looking for an explanation how to make it, it is so good and you can put it on almost everything. I make it in an instant pot on the pressure cook for 10 minutes and then on a cook/seer settings until I'm done.

@farmageddon

2 жыл бұрын

Yeah, caramelized onions make everything better! I usually make a big batch and then vacuum seal and freeze small portions so I can have them whenever!

@LarryHester

Жыл бұрын

Would you mind sharing your steps for the Instant Pot?

I made this yesterday, it took about 7 hours but pure deliciousness!

@farmageddon

9 ай бұрын

I admire your dedication!! :) And I'm happy you enjoyed the onions!! They really are good!

@redpill5671

8 ай бұрын

Wow.

I followed the video. Wanted to make hummus with caramelised onions. Onion were amazing. No need of anything apart of some salt, water and butter. Thank you 🙏

Pasta, onions caramelised in olive oil, strained yougurt, kefalotiyi/romano. A recipe from the Greek Islands from Diane Kochila genius book “ The Glorius Foods of Greece”. A peasant dish fit for royalty. Bravo for this video.

Perfect instructions. Would be curious to see how you make your French onion soup. I see a lot of versions but I haven’t seen anyone take the time to caramelize the onions like this for soup.

🤤 Thank you! We just harvested our onions and I’m going to caramelize them for our burgers tonight. This was really helpful! I’m thinking of trying it with smoked salt. 🤔

@farmageddon

2 жыл бұрын

You're very welcome! Thanks for watching! I'm super jealous! I plan on buying some land and starting a farm one day!! :)

@heartsandmindsathome

2 жыл бұрын

@@farmageddon Yay! I’m new to it, and have so much to learn, but it’s fun :) And thanks again.. I’m an hour and a half into this method and can tell it will be worth the patience and diligence.👌😌

@gracemark9809

2 жыл бұрын

how was it? :D

@heartsandmindsathome

2 жыл бұрын

@@gracemark9809 extremely delicious! The only sad part is how much they shrink and how fast they go lol ;)

@gracemark9809

2 жыл бұрын

@@heartsandmindsathome but its all worth it right :)

My grandmother had a large garden and orchard. She canned about everything, but her caramelized onions were amazing. We lived a couple of states away and I never had a chance to see her cook them.

@farmageddon

Жыл бұрын

I wish we could ask your grandmother her caramelized onion secrets!!

I made caramelized onions with 30 lbs of onions yesterday and canned them up to put in our pantry 😊

@maruisgreyling1941

7 күн бұрын

Thanks alot, how long can you store them in pantry, Namibia🇳🇦

@sophiabultena6781

7 күн бұрын

@maruisgreyling1941 I've had them 11 months now and they are still fantastic

I love caramelized onions with or on top of a properly cooked medium rare ribeye with cracked pepper and a spritz of fresh lemon juice for a bright taste which every bite I get savory,(beef), sweet(onions), tangy,(lemon juice) and a bit of spice(pepper corn). P.S. a sip of a very hardy red Merlot to clean the palate to experience it all over again!

These right here are the best topping on a burger. A simple smash burger with cheese and caramelized onions on a toasted potato bun -- it's a recipe that's been around for nearly 100 years and it's stood the test of time. You can't shortcut the process, you really need to reduce them down this much until they become almost like a paste you can spread on the buns. I also like to make the onion slices as thin as possible, so I typically use a mandoline. Probably the most dangerous thing in a kitchen but worth it if you can just pay attention to what you're doing.

I'm so chuffed! I haven't done a 5 hour caramelized onion, but I have done and hour long session, and even that is beyond expectation. So sweet, and delicious, low, and slow as the saying goes. I'm happy because I used the same, very logical process Jason shows here without any instruction. Even down to cutting the onion, I always do the same as Jason shows here. However, I did not cut the onions in the same fashion with the grain so learned something new. Thanks Jason P.S. I do wish you had mentioned that sauteing an onion or two, or three for an hour or so at low temps will get you very close to the 5 hour version. Maybe it only takes an hour if using a few onions? I've actually only done this once due to the time factor, and my three onions looked about the same as the 5 hr version, and were delish!

Now this is the recipe I am looking for for so long. Monday (Saturday now) I will go and buy onions and caramelize them!

made these tonight for a big birthday party cookout... they were a hit!

@farmageddon

Ай бұрын

I'm glad you enjoyed the recipe!

If your caramelised onions are taking 5 hours, you’re doing it wrong. Probably the main reason you’re doing it wrong is that you're adding too many onions to a relatively small vessel. This means that it takes considerably longer to caramelise them, as for a long part of the cooking process, most of the onions aren’t in contact with the cooking surface. I am very confident that you can get similar results in an hour (or even less) by using fewer onions. In fact, I’ve done it many times. I know there is this inclination to do as many as you can, but with caramelised onions, stacking up your pot to the brim adds a lot to the cooking time. A second way to shave a decent amount of time off is to add a little water to the pot and close the lid for the first 10-20 minutes. This dramatically accelerates the softening process. Once the lid is off, the caramelisation can begin.

@philhardy6470

Жыл бұрын

Julian, I’m gonna be doing my first Caramelized onions, so once if cut them, put them in a pan, with oil, i salt them, stir, then add some water, how much? To create a steam, with lid on. Great tip. Being disabled, can’t be around a pot for 5 hours. Your idea sounds good thanks

@philhardy6470

Жыл бұрын

@@julianvickers I made caramelized Onions, did put a little too much water but easy to evaporate, I saw a recipe yesterday, Caramelized onions first, Pork in same pan, once cooked, Onions back in with flour and beef broth, until thickens, Pork back in, Onions on top of pork, Some Grated cheese, your choice, then broil, until cheese melts, they call it French Onion, with pork, very nice for my first try. Thanks for that tip though, regarding the water, it really did speed up things, well,I thought so anyway.

@TheAsmrAddict888

Жыл бұрын

Absolutely. Important that they aren't over crowded because they saute or stew instead of carmalize. I make sure I have just enough onions to cover the bottom of my deep non stick pan. On low with butter and tad of olive oil. Once they start to soften up I add that little but of salt to help the water in the onion come out. Give them a stir and make sure much od the onions are in contact with the pan. Undisturbed but taking care they aren't burning. When they have a lil bit of brown stir again and leave alone again. I only use water if I'm making balsamic carmilized onions. The longest ill ever cook onions for carmalizing is an 1-2 hrs. When I need them fast I cheat with a teaspoon of sugar and ¼ of water and splash of apple cider vinegar. Stirring them up until jammy. They are just as good. I Haye when people on KZread declare something the right and wrong ways. When it comes to cooking nothing is wrong of it tastes good. And he's wrong it doesn't take 5 hours for the natural sugars to release. After a hour on low the natural sugars are what cause the browning. I don't take anyone on KZread word as gospel when it comes to cooking. Just suggestions. 😊

@SpaceMonkey23101

Жыл бұрын

Thomas Keller's recipe for caramelised onions takes 5 hours, and he's one of the best chefs in the world, so...?

@julianvickers

Жыл бұрын

@@SpaceMonkey23101 Firstly, just because Thomas Keller is a master chef, that doesn't mean that everything he does or says is necessarily the best and most efficient way to do things, particularly as it translates to the home kitchen. You only have to look at Gordon Ramsay's grilled cheese sandwich video to understand this. Secondly, Thomas Keller's recipe also calls for a lot of onions. A huge amount, in fact. As I mentioned in my previous comment, the more onions you add, the longer it takes, because the caramelisation process is expedited the more the onions get to directly touch the pan/pot cooking surface. Cooking 8 pounds of onions at a time will take a long time to caramelise. This isn't necessarily an issue for a restaurant kitchen, in which this can be done during the day around all of the other food prep that needs to happen. In the home kitchen however, tending to a pot of onions for 5+ hours isn't a particularly good use of your time, when you can caramelise a smaller amount in a much shorter time.

Thank you for this great video. Time to have some french onion soup😊

I would LOVE to see your french onion soup recipe!

@farmageddon

Жыл бұрын

Hey, Alex! Nice to see you again! I promise I'll do that video in the future!

Thank you! So many bullcrap videos regarding caramelized onions! You deserve more recognition!

@farmageddon

2 жыл бұрын

Thanks, Craig! I really appreciate your kind words!

I love caramelized onions and ground beef. Its such a simple yet awesome dish. Thanks

I've made caramelized onions for decades. I bake them first on cookie sheets with parchment paper, it dehydrates them and gets them cooking Then put them in the pot to cook, it saves a lot of time babysitting the beginning few hours. Sometimes if I'm BBQing once they are baked down I'll put them on the grill to get some smoke flavor. It's really good but a lot of work for so little reward as they cook down to nothing. I totally understand the easier methods adding liquids and even pectin in some recipes. .

@farmageddon

Жыл бұрын

Yeah, doing this method is kind of irritating, so I always tend to do like 5 times the amount I need and I'll just vacuum seal and deep freeze the leftovers. That way I'll have a batch for several months! Thanks for watching!! I really appreciate you!! :)

Can you do a video on roasting garlic? I don't know if it's all that difficult, but I have had it at restaurants and can't seem to get it right at home 😅 Thank you! I love your channel!

@pectenmaximus231

5 ай бұрын

Chop tops off, pour oil on, foil sealed, oven for 40 min. Watch a video for details. Slightly more difficult than boiling water.

These look delicious!! I'm going to make this in a couple days and I realize they'll take a long time but I'm retired so all I have is time! I plan to add some the caramelized onions to vegan Pierogies. Thanks for sharing this educational video.😋🧅💛🤎

Now you have me wanting to make bacon, caramelized onion, eggbites! Would be so delicious!

No no brother your on point.. thank you. I have the time and will make it for my family so thank you much love to you and your channel brother

@farmageddon

5 ай бұрын

Thank you!

I am glad I discovered your channel. Thank you for the great video!! You gained another new subscriber ✨🙌🏻

@farmageddon

Жыл бұрын

Thank you! I'm really happy you found some value in the videos! I really appreciate your support!!

Thank you so much for sharing your knowledge and experience with your viewers. I've seen so many conflicting videos including microwaving the onions as a shortcut! The best results are garnered through patience and time. New subscriber here. Looking forward to learning more. Be well. :)

Dude I'm so high rn, and I'm learning so much. Like I'm sitting taking notes on your videos because it's the best way anyone has ever explained cooking properly and flavourfly properly (with a science-y aspect to it 😍. I've always loved cooking because it feels like chemistry and this evidence I'm not the only one who sees it this way). Like 😍😍😍 like I'm so in love with your work

@farmageddon

Жыл бұрын

Thanks, Marteen! I'm working on 3 videos right now that will be released within the next couple weeks! I sincerely appreciate your support!! If there are any recipes you'd like to see me make into a video, please let me know and I'll put them on my list!

@Phara3on

Жыл бұрын

@@farmageddon oooo Pad See Ew? Kimchi? Or any thai food tbh 🥰😍🥰

@Phara3on

Жыл бұрын

@Jason Farmer also out of curiosity, do you have Audhd (autism and adhd) because you give off that vibe? (I have Audhd).

@farmageddon

Жыл бұрын

I don't. But my mom is the CEO of a charity that provides services for children on the spectrum.

Thank you for making this when I have the time an patience I’m going to try this method

@farmageddon

2 жыл бұрын

Thanks for watching, Miles! Let me know if you need any help!

Have you tried the technique where you put in water and cover and steam the onions a bit? It gets you to the step where the onions are releasing their water earlier. You have to boil the additional water off, but I think it's an overall time saver. Other than that, I like doing my onions the exact same way. I never understood how some videos talk about caramelized onions in 15 or 20 minutes and I'm several hours into the process. Good work as usual.

Apparently I was a bit conservative with the heat, took me 8 hours 😅, but it was still worth it...

@farmageddon

2 жыл бұрын

Hey, Brett! Yeah, the first few times I made them, it took me a bit long. After you make them a few times, you'll dial in what heat works well and what doesn't! Another tip I always do is make a gigantic batch of them and freeze what I don't use in vacuum-sealed freezer bags, so I always have some on hand. That way I'm not spending an excessive amount of time too often! Thanks again for your support! I appreciate you!

@MsZwebb

2 жыл бұрын

@@farmageddon How do you recommend reheating them after frozen and also what is frozen shelf life?

@farmageddon

2 жыл бұрын

@@MsZwebb hey, Zack! I usually just run the freezer bag under some cool water for a few minutes and it's fine. Either that or stick in the fridge the night before I plan to use it. Either method works fine. Thanks for watching!

I like making some caramelized onion and mushroom puff pastry tart.

Jason, for your efforts much appreciation. As long as one gets the the desired flavour, time saver would be the way.

I tried this and put some chicken to cook it in. Best sauce ever!!!

adding this to mashed potato with the potato skin left in is phenomenal

I did this with 12 onions last spring and used it for my own compound butter I used for burgers. Not too bad of a way to spend an afternoon tbh

The cook at our local youth shelter makes caramelized onions this painstaking way. It’s awesome because so many of the youth have never been exposed to little culinary delights like this. Simple onions cooked with love & labor. It really seems to raise their social wellness. Everyone deserves to enjoy the decadencies of nature. 🤗🧅💛

Dude! You are teaching me so many new things!

Wow mate, tried this and it worked great. Now I'm going to add a bit of extra virgin olive oil and see that goes. Great video

I just spent 5 hours making a 10lb bag of onions on a weeknight turn to caramelized onions. The end result was worth the struggle. So delicious. Maybe next batch will be a weekend...

I’m throwing them into a homemade velveeta today. Thanks again for this detailed tutorial!

i love putting them on my pizza. really delicious. you are truly a rock star. nice work.

Hi @Jason Farmer, love the video! Where can I find your recipe for the egg bites though 👀

@farmageddon

Жыл бұрын

I still need to make that video!! I'll put it on my short list! Thanks for watching!!

@mathijs1987j

2 ай бұрын

@@farmageddon I would also love to see it.

Hi, thank you very much for this video! My favourite meal with caramelised onions are burgers and onion burgers. I have a few questions. For how long can you store onions made your way? How do you properly store them? Can you use canola oil instead of butter?

Those surely make the best curry base

This is what I was looking for!

Wow 4 hours! Looks delish.

You can also brown the butter before hand ad well for more flavor! Just let the butter sit still till it turns into a caramel color / has a nutty scent! These onions are good for tacos/burritos as well!

Great video. How and for how long can i store caramelized onions in the jar?

@farmageddon

2 жыл бұрын

Hey, thanks! The cooked onions should stay good in a covered container in the fridge for a week or two. You can also freeze them for about 6 months. I freeze small amounts and just thaw them out when I need to use them! Thanks for watching! I really appreciate you!

Looks really professional. Have you tried using a crockpot to reduce the amount of attention needed to make this?

I like the steamed bao buns with crisp pork belly. They have it on the the appetizer menu on Mortons Steakhouse chain. I think the caramelized onions would go great with this. Any chance you could do a video on crispy pork belly on steamed bao buns Jason?

The only thing i do different is substitute like a quarter of the butter i use with bacon grease, mostly because i just need to use the bacon grease more 😅

👍 This is the way. Creamed spinach (w/o cream). Ćirna riž (squid rice with ink). Chicken liver with mushrooms. If there were a machine to make caramelized onions, I'd buy it sooner than a rice cooker.

Hey man, I have been planning on doing this for a recipe for thanksgiving next week and was wondering, would this work in a crockpot on low heat? I’ve seen videos of people doing that on TikTok but not sure if it achieves the same product as what you’re showing here. Thank you a ton in advance!

Thank you very much for sharing your knowledge! I made these onions folowing your instructions several times. Recently i found one awsome advice of how to speed up the process and I tried it two times - works very well l! First you have to steam onions with a bit of water for about 15 min on high temp.(with lid on the pan and stir few times, take care that they don't burn). After that I take the lid off, add butter and salt, lower the heat on medium, later lowe it some more and stir often . I would also advise you to think of what else you can do in the kitchen while you are looking after the onions ;) Hope this bit of info helps ❤

Thanks man

Thanks for showing me how to make them the correct way. I will try this out, maybe not such a huge quantity for my first attempt. I love caramelised onions on pizza.

@farmageddon

2 жыл бұрын

Thanks, Sue Maree! You can also freeze what you don't use. That's what I typically do. Just freeze about 1/4 cup in freezer bags, so I always have some when I want them. Thanks for stopping by! I really appreciate you!!

@SueMareeP

2 жыл бұрын

@@farmageddon that's a great tip. I will consider that. My freezer is super small and usually filled with leftover baked goods! I might share your link to this tutorial in one of my videos, hope that's okay. I love how you explained everything so clearly.

@farmageddon

2 жыл бұрын

Of course, Sue! Share away!! Thanks again!!!

Nice one 👍

@farmageddon

2 жыл бұрын

Thank you!

Brilliant. Going to try this.

Tried it and it's completely different. 5H well spent lol. Please do a video on the egg bites!

I could eat a bucket of them😂😂

I love them with everything.....Yummy

@farmageddon

2 жыл бұрын

They're a pain to make, but they are so good!!

Could you imagine this in a cooking competition? "Okay Chefs, you have 5 hours to cook us whatever it is you want! And your time, stars now!" Then once it's over, the judges would be like: "So what have you made for us today?" The chef: "Today, I have made for Caramelized Onions." Lol hahaha.

@farmageddon

2 жыл бұрын

plot-twist: it's a dessert competition!

I like your voice , great vid. Do you know the lasting time for these ? In jar fridge ?

I LOVE carmelized onions. This is exactly how I make them as well. What do I do with them? Quiches and Fritattas Put them in salads Carmelized Onion Vinagrette Use in Pasta dishes and stuffings for stuffed pastas (Ravioli...) I make jams with them (As they are almost a jam as themselves) Mix with cream cheese and spread on bagels, canapés and the "glue" on the base of hors d'oeuvres for other delicious toppings. Mix with goat cheese and fill stuffed breads and savory pastries like Puff pastry and empanadas or to top Spinach soufles Mix a little in with some roasted or sautéed corn shaved off of the cob. Mix with Red, orange and yellow peppers to make a "relish" or "ragu" to sprinkle over asparagus for garnish Sprinkle over roasted potato wedges with some cheddar and chervil Caramelized onion cream sauces and gravies for meats. There's SO much you can do with them. They are DIVINE!

@farmageddon

2 жыл бұрын

We are cut from the same cloth! Caramelized onions make literally everything better! I'm keeping a record of your ideas and I might make a video on some of them down the line!! Thank you for watching and for your amazing comment!!

Thanks!

@farmageddon

8 ай бұрын

Thank you so much! I sincerely appreciate your generosity! If there are any videos you'd like to see - please let me know! I promise I'll put them on my list of dishes to investigate! :) I hope you have a wonderful day!

Making this right now!

Hi Jason, how about chopped the onion to super fine cut using kitchen blender or food processor. is there any different?

@farmageddon

2 жыл бұрын

Hello! I don't think that would work for this method. You really need for the onion to have some body to it, to hold up to the long cooking times. You CAN caramelize finely chopped onions, but probably not with the long cooking times in this method. I would probably just do a much quicker caramelization with a little bit higher heat. That would would for your onions!

@emmenneysuppliesandservices

2 жыл бұрын

@@farmageddon Thanks for your advice and suggestion

Love This

I’ve ruined a roux before but that’s only about an hour. I can’t imagine ruining 8 pounds of onions that takes 4 1/2 to 5 hours! Nice job.

Looks soooo good!!

@farmageddon

2 жыл бұрын

Thank you, Angel!!

good things take time

Your videos are amazing

@farmageddon

3 жыл бұрын

Thank you so much, Alec! Your comment made my day!!

How long time will it take if i only use like 3 whole yellow onions to get them like this?

Thanks for the video. Where's the roasted tomatoes, caramelized onions egg bites, though?

How do you make the egg bites?

What temperatures do you set your cooktop to? I have the same one

@farmageddon

2 жыл бұрын

Hey, Samuel! Thanks for stopping by! I believe I had the cooktop at 4-5 when I was reducing the liquid and then I had it turned down to about 2 when I was finishing up the caramelization. I would really keep an eye on it during the last stages because it can burn super easy. Thanks for the question! If you have any other, please let me know!

@samuelmckay8590

2 жыл бұрын

@@farmageddon Thank you very much. I'm really glad I found your channel, making a hibachi style dinner tonight!

I f'ing love carmelized onions!! The one thing I don't have is "patience" but I may have to attempt this (aka have dan make them) lol

@farmageddon

3 жыл бұрын

kzread.info/dash/bejne/d6aqybhtgJmsqsY.html

@ivanboskovic1260

2 жыл бұрын

Beware of divorce

I was trying to do this with a single big onion last night for sausage but screwed up and one didnt do it long enough, and two had a lot of flat, hard to chew, crappy onions. Is that a result of having too much outer layer options? I guess for sausages ill just stick to lightly sautéed onions.

Great video, like some people stated here, that's a Master Class par excellence! That being said, I am a caveman and would eat the onions straight out of the jar.

Thank you! How long can the caramelised onion hold in the refrigerator before expirering?

@farmageddon

Ай бұрын

About a week or two. You can also freeze it for about 6 months.

@saltedpeanut5571

Ай бұрын

@@farmageddon Thank you for responding - much appreciated. A section in my freezer will definitely be dedicated to a whole lot of these.

Can u replace the butter with an oil?

@farmageddon

3 жыл бұрын

Absolutely! Just use the same ratio. 1 T butter = 1 T oil

Hello thanks for the video, and sry for my english. What pan do you recommend for caramelize onion, I mean stainless, cast iron, etc?. And does the lid is neccesary for this procces? Thanks in advanced.

@farmageddon

Жыл бұрын

it doesn't matter which pan you use! and you don't need to use a lid!

But what if you don't want to carmalize a whole bag of onions? What is want enough for 1 or 2 burgers?

If I were to halve the amount of onions, would I still need four hours? I don't have a need for two whole cups, but one cup would be good for some recipes I want to try. Thank you so much in advance!

@farmageddon

2 жыл бұрын

Hey, Alex! Yes, it's probably going to take around that amount of time. I know it's irritating, but it takes that amount of time for the sugar in the onion to properly caramelize. :/

@alexw509

2 жыл бұрын

@@farmageddon Thank you! Another question- near the end, when you're talking about after it's given up most of its liquid, you say the bottom of the pan should look "something like this." I'm kinda new to cooking though and I don't know exactly what I'm supposed to be seeing. Could you describe it for me? Thank you SO MUCH!

@farmageddon

2 жыл бұрын

@@alexw509 hey, Alex! So, what you're looking for is basically at the moment the onions have given up all their liquid. That's when you'll turn the heat down. Basically, just push your spoon against the bottom of the pan and scrape across the onions. If there is still liquid, you'll be able to see it seeping out. When there is no liquid left, it will appear more dry (although, it still seems moist because of the butter). It's hard to explain over words, but you're just looking for the point where all the 'liquid' is gone. Even though it will still appear somewhat moist. You can see what I'm talking about better in the video. I hope this helps!

@alexw509

2 жыл бұрын

@@farmageddon That does, thank you!!

how long can i keep them

what cheese did you use in that caramelized onion grilled cheese?! looks crazy good

@farmageddon

Жыл бұрын

Thanks! I believe it was this “Alpine Blend” cheese they have at my grocery store. It’s Swiss and Gruyère. I probably had some cheddar in there too!

@soapydanielle

Жыл бұрын

@@farmageddon thank you!!!! :)

Please post your egg bites recipe!!! (or do a video on it). My mouth is watering.

@farmageddon

2 жыл бұрын

I definitely plan on doing a video on how to make them soon! Thank you so much for your support! I really appreciate you!

@chrismanteris9093

Жыл бұрын

@@farmageddonstill planning?

@farmageddon

Жыл бұрын

@@chrismanteris9093 yeah, I'll definitely do a video on egg bites in the future! Not sure when, though!

I'm very curious what you think of the new popular technique of adding some water to the pan/pot at the start and starting the onions with a lid on, to steam the onions at the beginning and get them to wilt and soften faster, and then caramelizing from there. America's Test Kitchen and Helen Rennie have some good videos on it and they say it cuts the cook time roughly in half for deeply browned caramelized onions. Just wondering if you've heard of or tried that technique and what your thoughts on it are! :)

How long is the shelf life generally? Can these be preserved?

@farmageddon

Жыл бұрын

Hey, Nicholas! In the fridge, I would say about a week or two. But what I do is divy it up in small batches, generally a couple tablespoons, and freeze them - where they'll keep for about 6 months. That way I always have some on hand! Thanks for watching!!