The other truth (almost) is a whole bushel of onions will produce about a teaspoon of caramelized onions.

@DivIsOP

Ай бұрын

frfr, i was making caramelised onions that I had to use for my dinner dish and I was one bowl short (I needed one bowl)

@theinvisiblewoman5709

10 күн бұрын

3lbs of onions gets you 3/4 cup… I just made some yesterday and that was my result. But it took me 4 hours not 45 minutes. I used 4 tablespoons of butter, 1 tablespoon of salt and sweet onions.

When caramelizing onions never add salt straightaway, add when they've are starting to colour. If the pan is getting to hot, add a drop of cold water this will kill the heat, plus the water will evaporate.

@JC-kl7qv

10 ай бұрын

why not add the salt rightaway?

@sheep2826

10 ай бұрын

@@JC-kl7qvAlmost nothing in cooking is that precise. Delaying when you put salt in might have some benefits but if you salt them right away it isn’t going to ruin anything.

@Sanderly1820

9 ай бұрын

@JC-kl7qv salt stops the onions from caramlising add the salt as soon as you see them starting to colour salt draws out the water to quickly meaning your boiling onions not frying them

@sheep2826

8 ай бұрын

@@Sanderly1820 I make carmelized onions and add salt right away and it works just fine. And I’ve had caramelized onions where the cook didn’t add salt right away and that also worked just fine. Cooking isn’t an exact science, there are lots of ways to achieve the same results.

@bibsbeezASMR

8 ай бұрын

I was told by my mom that if u add salt to onions it will just help with caramelizing faster. (They get soft faster)

Adding a healthy amount of water at the beginning will reduce the cooking process time twice

@Taureantiger888

7 ай бұрын

Yup steam on higher heat and then lower once browning

Thank you! I always burn the first step because I’ve been told medium high, then turn down. Low and steady sounds like it works great!

Steaming the onions first by cooking them in a pan with a bit of water speeds up the browning process, and a pinch of baking soda near the end cuts off a ton of time.

@azaryahcaldwell4462

25 күн бұрын

Why baking soda in curious?

@Abelhawk

23 күн бұрын

@@azaryahcaldwell4462 It makes the onions less acidic, which speeds up the browning reactions.

This video has so much character i love it

Was having way too much fun just watching your video to take in how much of which and what...huh? Yeah, I'll just watch again a few times, they look delish, as always! 👏👏

Please make Yassa, a Senegalese dish made primarily of caramelized onions

@Ashutok

Жыл бұрын

Senegalese brother 🇸🇳 ❤

This is the kind of influencing I need

I love this video.

Died laughing on the LAST PART of internet dialling.

Do you put oil in it

I just made this and i cant stop crying. Really though Id recommend you set the heat to 1 out of 10 and wait at least an hour. Stir occasionally.

Oh that's why! I burnt mine a week ago

Bro you're hilarious enjoy the sub!

OR you could add some baking soda and it will be ready in 5 min

Bro's caramelized onions are so good that he starting to lag

Thank you for teaching me this, I make food for myself and wanted something new.

This dude is MJF if he went to cooking school instead of becoming a wrestler

Yummo ❤

Mine keep turning out crispy but I have it on as low as it goes! What am i doing wrong m? 😢

yeap use full 👍

Where is that tee shirt from i need it now 👹

where on earth can i get those sunglasses they go hard

@OFFICIALBROTHERBOLDLYMUSICK

8 ай бұрын

You go soft

I heard adding a pinch of baking soda will make the process quicker😊

Ok what i wanna know is do i have to use that much onion? No one in my family really eats onion so i feel like its a waste if i make that much

@sayantanmazumdar3

9 ай бұрын

Just use a smaller portion and adjust the ratio of the fat.

Damn ig i been doing it wrong my whole life, but if i like my onions sauteed until they're caramelized with a little burnt crunch to em, os it really wrong? If they dont have burnt crunchy edges i dont eat em

Those are large onions? Lol

Can I freeze them?

@jeroenvandermark5850

9 ай бұрын

Yup! You can make a huge batch and freeze portions, they keep for a few months in the freezer. The caramelizing process also dehydrates the onion, so they also keep well in the refrigerator :)

do you use clarified butter? or how it doesn't burn after 40 min

@sayantanmazumdar3

9 ай бұрын

The water released from the onions doesn't let it burn.

I could make a meal out of carmelized onions.

I usually fry em just enough to soften and get the awful taste out, right before they turn golden colored, perfect for sandwiches

Or. Just put the whole onion in the oven for half an hour. And taste deliciousness with butter and salt.

What's the type of sunglasses he wears?

If cutting onions hurts your eyes, you need to sharpen your knife

@OFFICIALBROTHERBOLDLYMUSICK

8 ай бұрын

I don’t use a nife, I use an onion cutter machine

@salvyballacc

8 ай бұрын

No you're just cutting it Wrong. Chief here.

@4536647674

2 ай бұрын

Bullshit. The only thing a sharp knife does is it cuts faster. So you're not cutting those things too long hence hurts less

@gregvetter5070

2 ай бұрын

Or have your eyes removed.

If you properly cut the onion you will never cry😢

What I do is put onions butter and soy sauce and oyster sauce

@LewAhkow-gq4tf

6 ай бұрын

Edit :in a pan

I still want to know how to chop that fast?

@georgemartinez9987

Жыл бұрын

It is sped up but honestly w practice an onion julienne is the easiest cut to master

The pan is realy dirty !!!

Salt you mean sugar

@sashasashha7011

7 ай бұрын

There is enough sugar in onions to caramelize

cringe

Salt toward the end of cooking. If you know what you're doing, of course