Your the only chef to tell the truth about timings, it does take approx 45 mins to caramelize onions properly, not like others saying after about 15 mins they should be done, ( coz if there brown after 15 mins -there burnt not caramelized). Thanks, excellent video.
A great straight-forward way to make caramelized onions. I'll try them without sugar next time. I've always thought that they'd be fine without it. The key is the low temperature and patience.
Glad I found this video. I made them the other day and some of them were burnt. The other instruction had them done in half the time. Looking forward to trying it again this way and remaking my patty melt.
This video was so helpful! Thank you for the FULL explanation, giving the CORRECT length of time, and showing the ACTUAL process at is happened. I'm going to try them on patty melts today!
2:11 It is easy to remove the excess oil. So i prefer more oil. Tilt pan, move cooked onions up in the pan and the oil will gather at the bottom. Spoon out the oil and save this infused onion oil for a dipping oil for bread.
Being of Mediterranean background, nobody in the family ever caramelized onions, so watching this was so helpful and looks very easy to do. I will be trying this tomorrow. Thank you for a great instruction video.
You are indeed an ignorant Med. background !!!!! Wev been carmalizing onios hundreds of years in our ancient recipes !!! Halumi !!! means dream in Arabic !!!! You are dreaming !!!!! انت تحلمين بسبب جهلك !!!!
Love this. Very basic, but nevertheless an eye opener. Good food takes its time, and watching an expert spending 45 minutes to caramelzie onions supports my approach to cooking (although I'd had two beers with it, but maybe this is just not on the camera).
Chef, thank you. I've been making the Hello Fresh meals for the last eighteen months, and they have about five minutes set aside to caramelize onions, and I think I'm doing it wrong every time. They also have me add sugar, which I always thought was wrong -- the natural sugars in the onion should do that. In future, I'm going to start this step ahead of everything else.
Nice skillet. I recently purchased a set or copper clad cookware and I love it. It takes a little effort to keep it clean and pretty, but man it's nice to work with.
Get yourself a cast iron pan, you''l have it until you die and the next generation will have it too. Mine is 30 years old now and I recently took possession of my mothers' skillet which must be 60 years old. Want to give someone a present? Give them a cast iron skillet.
great Video, not a lot of yakiddy yakiddy yak, with worthless jive. each step explained simply, clear. informative of what is happening. and best of all the real time it takes to do them. not the 15 minute burnt deals. thank you for a great tutorial on how to do the onions right! and for sharing.
Great share. One of the theoretically easiest accoutrements for a whole lot of meals. As the Chef said and others commented, making carmelized onions is a ritual you can't speed up. What difference does using butter instead of oil have?
You build a lot more flavor if you do a slow caramelization. I do 10lb batches (freeze the leftovers) and the cook time is about 5-6 hours; they take forever to do right but the flavor isn't even comparable to quick caramelized onions, which I'd consider anything under 2 hours a "quick caramelization".
Yeah, but lets be realistic not many people have 5-6 hours of spare time in their lives. Thou' I do agree with you, proper caramelized onions take about that time and the flavour isn't comparable to quick caramelized ones.
Thank you chef , for sharing your knowledge and experience in cooking with us . you kitchen looks so clean. It is a good sign :-) I am sure you have a skilled chef :-) I subscribe to your Chanel , I really like to learn from a real chef :-)
I'm from the UK and have never heard of fabricating an onion so I checked and it is more usual to use this term in the preparation of meat or fowl. Probably just in the USA. Did the “executive” forget his inhaler or was that just nerves?
@@steveschatz6256 Thats why he's the Senior executive chef . Who else would have a hour to make onions .. lol hes got 2 execs and a few exec sous and a entremitiere under him to make that video ...
Pro tip: Add sugar at the end, right before they are done. (If you want sugar added. If not, then don't.) Also try to add a little vinegar and let it evaporate. It gives a nice hint of acid to the taste.
Yeah, cook up a big batch, put it in a Hefty One-Zip, and freeze. Make sure you squish it every couple of hours as it's freezing so that it doesn't freeze together as one big clump. Then you can grab as much as you need at a time.
That would seem to make sense for uniform slices. But, when you cook onion slices cut across the grain long and slow-behold--they will eventually disintegrate. Use this cut in slow cooked dishes such as braises or soups (not onion soup) where you want the onion to become part of the sauce or gravy base of the braise/soup. It is one of the artful magics of cooking.
I do not think uniform is necessary for caramelized onions. I do not add any fat before I start. I fill up a big pot. I cover the pot, so that the onions can sweat. I stir frequently. It take about a hour. I add some butter at the end.
He starts out with a very low flame but seems to go to medium high after about 10 minutes but doesn’t tell us. If kept low those onions would carmelize in over an hour!
@@rbagboyz i saw another video with a lady who used a pinch of baking soda in water. also covered her onions with a lid to steam them and cook quicker.
@@ariat3381 I might have done them in the oven cause I got more things to do then stir onions till there done .. who's fabricating the ground beef the tomatoes and lets and fries oh thats right he's the senior exec at Kraft they got 16 people to make a burger lol
Nice, I also don’t use sugar but salt and adding very small water when the pan is drying, it’s tasty and fast as 45 min to caramelise onions is absolutely a waste of time
@@fedos admittedly it’s an obscure term, but it is an actual thing, I’ve heard it before in this context. I obviously know what fabrication means normally
Speaking from an accountant's perspective, how much does this chap get paid for one hour? Muliply by 75% or so and you get the basic labour cost of this preparation. Seems very expensive
Generally they would pre prepare this before service so that it's good to go, all while getting everything else ready. He doesn't need to stir it constantly.
45 min to "caramelize" onions ?? Who will wait 45 min at a restaurant for a burger ??? I wonder how long it takes him to caramelize the bun, the burger meat and the veggies !!!
way too long for for caramelized onions...i don't use sugar either, but only takes me about 9 mins to get a nice caramelization . Use a higher heat and pay attention if all you're focusing on is the onions
@@nora22000 no way wrong...start on high heat for about 8 mins....given your burner is already at high heat before you begin....cook in an immoderate amount of oil, as not to over coat the onions. stir occasionally as not to burn. after 8 mins lower the hear to low-med setting. Add sugar, preferably brown sugar, to quicken the process of caramelization (add salt instead of sugar for longer cooking time, risking burning the onions). Stir continuously for roughly 5-7 mins until the sugar, onions, and moisture become and thicker caramelized state. the whole process should only take about 15 mins if done properly. This if for food service standards. if you want good onions at home,,,do he same.
@@kutchskorner3471 You don't want to use sugar as a crutch to develop flavor. There's no need to create a malt. Just develop the sugars in the onions to build the caramel. It's its own magic and far more authentic.
Okat, let's try education instead then. Onions are not a food that you can "cook to death" (short of burning them of course). Unlike meat or veggies such as carrots, their flavor is not contained in volatile compounds. It isn't diminished by cooking. On the other hand, they contain a lot of sugar and plenty of compounds that will undergo a maillard reaction under heat. Maillard reactions combined with a small amount of actual caramelization of sugar within the onion greatly adds to the complexity of the onions' flavor. Meanwhile, the natural aromatic compounds in the onion persist while their water content is greatly reduced, thus concentrating the flavors. A cooked onion tastes more like an onion than a raw one. You might not like the more intense taste, but claiming they're "cooked to death" is objectively false. As for grease, onions don't actually absorb much fat and the amount they will have absorbed after being cooked for a short time will be almost the same as that after 40 minutes of caramelization. The large amount of oil you use to caramelized onions is to distribute heat evenly onto the whole surface of the pieces, not to be absorbed into them. If you want to get rid of the oil at the end, you can easily strain it off, and this is what you'd want to do for a good burger. The onions will not be any more fatty than ones cooked for 10 minutes. They will, however, taste infinitely better.
Your the only chef to tell the truth about timings, it does take approx 45 mins to caramelize onions properly, not like others saying after about 15 mins they should be done, ( coz if there brown after 15 mins -there burnt not caramelized). Thanks, excellent video.
just add a little water if your burning it will evaporate out
Quick tip: use a pressure cooker 😉
I prefer to caramilise on a higher heat to keep the texture of the onion. But this looks good for a onion sauce.
Max Smith If they aren’t somewhat jammy, can you even call them caramelized?
If you're French and/or Italian, it takes 3 hours to caramelize onions - "friends"...
That radial cut demonstration was actually very useful.
Caramelized truth right there - no added shortcut sugar - just patience ... well done Good Sir 🤘
Straight and honest, nothing added, but the essentials. Great simple recipe, needs nothing else. Thanks.
A great straight-forward way to make caramelized onions. I'll try them without sugar next time. I've always thought that they'd be fine without it. The key is the low temperature and patience.
Perfect!! I tried to find the best recipe and this is it, as simple as it is! Loved it
Glad I found this video. I made them the other day and some of them were burnt. The other instruction had them done in half the time. Looking forward to trying it again this way and remaking my patty melt.
This video was so helpful! Thank you for the FULL explanation, giving the CORRECT length of time, and showing the ACTUAL process at is happened. I'm going to try them on patty melts today!
Patty melts ! You know what's up
2:11 It is easy to remove the excess oil. So i prefer more oil.
Tilt pan, move cooked onions up in the pan and the oil will gather at the bottom.
Spoon out the oil and save this infused onion oil for a dipping oil for bread.
Being of Mediterranean background, nobody in the family ever caramelized onions, so watching this was so helpful and looks very easy to do. I will be trying this tomorrow. Thank you for a great instruction video.
Mediterraneans caramelize onions all the time! Lots of lentil, rice, and fish Mediterranean dishes use them like mjaddara, siyadiyye, etc
You are indeed an ignorant Med. background !!!!! Wev been carmalizing onios hundreds of years in our ancient recipes !!! Halumi !!! means dream in Arabic !!!! You are dreaming !!!!! انت تحلمين بسبب جهلك !!!!
Good video. Straight forward, clear instructions. Thanks.
Love this. Very basic, but nevertheless an eye opener. Good food takes its time, and watching an expert spending 45 minutes to caramelzie onions supports my approach to cooking (although I'd had two beers with it, but maybe this is just not on the camera).
Chef, thank you. I've been making the Hello Fresh meals for the last eighteen months, and they have about five minutes set aside to caramelize onions, and I think I'm doing it wrong every time. They also have me add sugar, which I always thought was wrong -- the natural sugars in the onion should do that. In future, I'm going to start this step ahead of everything else.
How did it turn out?
lol 5 minutes for caramelized onions is a joke; what are they thinking?
Thanks Chef Freeman!
Thank you for a very simple recipe!
Very helpful
Thank you Chef. This helped a lot
Skip to 1:56
Good job
Nice skillet. I recently purchased a set or copper clad cookware and I love it. It takes a little effort to keep it clean and pretty, but man it's nice to work with.
Get yourself a cast iron pan, you''l have it until you die and the next generation will have it too. Mine is 30 years old now and I recently took possession of my mothers' skillet which must be 60 years old. Want to give someone a present? Give them a cast iron skillet.
Nice all clad pan. I love my set ! I can’t wait to try this
Great tutorial....Outstanding choice of knife !
Love that knife too...good eye John.
Fabricated in Japan or somewhere else ??
great Video, not a lot of yakiddy yakiddy yak, with worthless jive. each step explained simply, clear. informative of what is happening. and best of all the real time it takes to do them. not the 15 minute burnt deals. thank you for a great tutorial on how to do the onions right! and for sharing.
Nice job, good tutorial; thanks Chef 👍
You are a great Teacher. Thank You. Do you have your own Channel ?
This is professionel!!!!
This fella has game. Big Philly cheese steak guy so I listen closely, cuz the onions are a big deal.
Great share. One of the theoretically easiest accoutrements for a whole lot of meals. As the Chef said and others commented, making carmelized onions is a ritual you can't speed up. What difference does using butter instead of oil have?
20 mins- beautifully caramelized
30 mins- beautifully caramelized
45 mins- beautifully caramelized
You build a lot more flavor if you do a slow caramelization. I do 10lb batches (freeze the leftovers) and the cook time is about 5-6 hours; they take forever to do right but the flavor isn't even comparable to quick caramelized onions, which I'd consider anything under 2 hours a "quick caramelization".
Yeah, but lets be realistic not many people have 5-6 hours of spare time in their lives. Thou' I do agree with you, proper caramelized onions take about that time and the flavour isn't comparable to quick caramelized ones.
You know he's serious when hes using a $375 Miyabi knife! Thank you chef!
Thank you so much 🙂.
great instructional video, nice explanations
good point like going to driving school. u learn right. then you GO on your own
Excellent Instructor, Great Technique
yes I agree but he didnt show his penis
fabricating onions just when I thought I'd heard it all
WESSERPARAQUAT Got to fabricate your onions when you're building a burger.
How are you going to go down town to flavor town without fabricating the onions?
He’s welder I think 🙊 or maybe a fitter and turner, you know fit it into a pot and turn it to shit.😜
You can buy prefab onions if you don't have time to fabricate your own.
livens100 Pre fabed onions...... PMSL😂😂😂😂😂
Thank you very much. I learned a lot. Also cutting the onion radial was new to me. Well done! Thanks!
I still like to add a few drops of balsamic vinegar near the end.
Agreed! No need to add sugar. If you are a chef, you should understand that you do not NEED SUGAR!
So how much should i stir them? And after what amount of time?
Thank you so much
Thank you chef , for sharing your knowledge and experience in cooking with us .
you kitchen looks so clean.
It is a good sign :-) I am sure you have a skilled chef :-)
I subscribe to your Chanel , I really like to learn from a real chef :-)
want to learn the real way too cook ... go work and clean his kitchen for free for a year "old School"
can i use butter on it ?
I used normal butter and it worked fine but it would be better to use clarified butter
Nope.
I'm from the UK and have never heard of fabricating an onion so I checked and it is more usual to use this term in the preparation of meat or fowl. Probably just in the USA.
Did the “executive” forget his inhaler or was that just nerves?
i can feel your anxiety from here
meat fab in school
Very good tutorial..u should teach wannabe chef's .. Thnx
Ok, 45 minutes and the onions are done. I'll have your Bacon Burger ready in three short days !!!
Fabricate..... lol.... You mean CUT...?? .. I accidentally FABRICATED my finger
LOOOLL
Alfonso Zuccari That was Epic Bro. I can't breathe now lmfao
He even uses words like 'burger builds' as if hes in construction.
It's how cooks speak in the industry.
@@steveschatz6256 Thats why he's the Senior executive chef . Who else would have a hour to make onions .. lol hes got 2 execs and a few exec sous and a entremitiere under him to make that video ...
HE DOESN'T SAY ONYO THOOOOOO
I came for that comment
......and there is the comment. TH-cam comments section never fails me. 🙂
Yeah but in the middle of the video it looks like you turned up the fire. Should we take the fire up at anytime?
Fabricate?
2 A.M. So now I got to wait until the stores open to buy some onions and a big ol steak lol
If you like liver its also great for that!
@@AceSimGaming I know, my dad eats this combo, but I dont like liver ^^
Radial cutting definitely is better for dressing..
Pro tip: Add sugar at the end, right before they are done.
(If you want sugar added. If not, then don't.)
Also try to add a little vinegar and let it evaporate. It gives a nice hint of acid to the taste.
good video :)
How about butter instead of olive oil?
Butter will burn, unless you use ghee or clarified butter with the solids removed. You can use butter with oil which is less likely to burn.
@@christopherian1 isn't ghee and Clarified the same ??
Fantastic - I am guessing a person does a batch up needed for the day because no one is waiting 45 mins for a burger
Cheers, Patrick
Yeah, cook up a big batch, put it in a Hefty One-Zip, and freeze. Make sure you squish it every couple of hours as it's freezing so that it doesn't freeze together as one big clump. Then you can grab as much as you need at a time.
@@victoriarobersohn3592 how do you reheat it if you freeze it? Cause j don't want a cold onion on my burger
@@zaki6548 Heat it until it's warm enough to go on your burger, genius.
🤔hmm, if you want uniform slices of the onions, wouldn't it be better to slice the onion across the grain?
That would seem to make sense for uniform slices. But, when you cook onion slices cut across the grain long and slow-behold--they will eventually disintegrate. Use this cut in slow cooked dishes such as braises or soups (not onion soup) where you want the onion to become part of the sauce or gravy base of the braise/soup. It is one of the artful magics of cooking.
@@rochellesiegel5199 Thanks for that info. Who knew?
I didn't realize it took 30 to 45 minutes to do that's a long time but looks like great results though just salt!
I do not think uniform is necessary for caramelized onions. I do not add any fat before I start. I fill up a big pot. I cover the pot, so that the onions can sweat. I stir frequently. It take about a hour. I add some butter at the end.
He starts out with a very low flame but seems to go to medium high after about 10 minutes but doesn’t tell us. If kept low those onions would carmelize in over an hour!
in my experience, i start low to heat the pan up. if the flame is high when you throw the onions in, flames will shoot out from underneath
kraftwerk? You mean Autobahn?? its a sort of, techno pop
Lmao
Add a pinch of baking soda. Base catalyzes the Maillard reaction. Speeds up browning.
sounds gross. adding baking soda ... WTF do it right or go home shoe maker
@@rbagboyz i saw another video with a lady who used a pinch of baking soda in water. also covered her onions with a lid to steam them and cook quicker.
Wow here I am thinking I had caramelized my onions after 15 minutes 😂
We are at the 45 minute mark........FORTY FIVE MINUTES?........ lo
Yep. Any recipe that tells you it only takes 15 minutes to carmalize onions is lying to you. Thirty to forty-five minutes is about right.
@@shanedoe3462 unless you dont want them well done, i would have pulled them after 20 minutes
@@ariat3381 I might have done them in the oven cause I got more things to do then stir onions till there done .. who's fabricating the ground beef the tomatoes and lets and fries oh thats right he's the senior exec at Kraft they got 16 people to make a burger lol
Nobody saw those little bits at the beginning.....
Molto bene Monsieur Jean Pierre.. ( perhaps a little less talking and focus on the process) nevertheless, I learned un grande informazione.
Maybe the size is uniform, but way to thick and not uniform in thickness
Take a shot every time he says onion(s)
ooooh Miyabi - that's a couple of hundred bucks worth of Japanese knife he has there
@Richard Kelbe oh it's a good value. Properly cared for, that would be a knife you would use for a lifetime and leave to your kids!
45 min for damn onions
Just put the damn onions on early. You won't regret it
Compare 15 minutes of high heat caramelisation to 45 minutes low, you'll be able to tell the difference.
It's damn well worth it.
The process goes a little bit faster if you "sweat" them in the beginning, using a little water and mostly covered with a lid as you begin the saute.
Guy keeps changing height of his flame and never mentions it...
It's called cooking.
It's pretty obvious he's controlling the temperature to make sure it cooks slowly. Doesn't need an explanation.
Translation:
Carmelize = Caramelise
Fabricate = Chop
thanks i needed that
These are fried onions not caramelized... Seen so many videos making fried onions instead of caramelized but claiming its a hot make caramelized...
These are caramelized onions.
Added sugar makes caramelized onions wayyy too sugary, almost disgunting.
I would do it in the oven because I got 20 other things going on at the same time
Then your going to cook them, not caremalise them.
recepit
Nice, I also don’t use sugar but salt and adding very small water when the pan is drying, it’s tasty and fast as 45 min to caramelise onions is absolutely a waste of time
hell no i like to keep the care in and let someone fined it
just the core in small mined sized onion
Onions aren't fabricated. They grow out of the ground.
ITS FAKE NEWS DUUUUUDE! JK LOL I thought the same thing...but then again....there is the simulation theory ehh..?
That’s… not what that means
@@IceBlueLugia Sorry, but I'm not responsible for your ignorance.
@@fedos admittedly it’s an obscure term, but it is an actual thing, I’ve heard it before in this context. I obviously know what fabrication means normally
@@IceBlueLugia First of all, you replied to a joke I made 2 years ago. Second, the correct term for what he's doing is "process", not "fabricate".
looks like very non uniform caramelization actually
Nope, its spot on baby! Great job by the instructor!
But would it be more uniform to uniform with the uniform? Or should I uniform with uniform with the uniform?
Uniform!
Fuck up you're not clever
Speaking from an accountant's perspective, how much does this chap get paid for one hour? Muliply by 75% or so and you get the basic labour cost of this preparation. Seems very expensive
We never leave our job at work right?
I dont think id trust you with my money
Pretty sure this man can get on with other stuff whilst he's doing this. Chefs have to multitask like a boss.
Generally they would pre prepare this before service so that it's good to go, all while getting everything else ready. He doesn't need to stir it constantly.
You don't tip do you?
45 min LMAO
Gordon ramsay adds sugar
fuc Ramsey
Chef Jean-Piers caramelised onyo are the real deal.
No idea what this poor imitation is.
Oñyo!
I'm going to bed wish you could have made it here so does this mean you and a scammer have a good day
Very credible. But if you have 45 minutes to caramelize onions, you have too much time on your hands!
I know zero chefs who add sugar when carmelizing onions.
So you know zero chefs
I'm one of them. A little Demerera.
Julia Child did.
@@petercallinicos housewife
That maple burger would sound good if you left the mushrooms in the forest where they belong. :)
fried onions not caramelized, and do you really think it makes a difference the way you cut/slice the onions and what is fabricate all about
i think by having uniform cuts of onion you will have a more uniform cooking time for each piece of onion?
with the low heat they are not fried at all, perfectly caramelized. just another youtube pseudo chef
45 mins to caramelize onions? Never mind I'll order takeout
45 min to "caramelize" onions ?? Who will wait 45 min at a restaurant for a burger ??? I wonder how long it takes him to caramelize the bun, the burger meat and the veggies !!!
Not practical for a restaurant
Not carm but rather cara melized
Oh my he sounds out of breath and kinda nervous
Fabricate an onion????? Ffs scrolled on
30 mins? Too long for me
40-45 is the actual length to properly carmelise onions
way too long for for caramelized onions...i don't use sugar either, but only takes me about 9 mins to get a nice caramelization . Use a higher heat and pay attention if all you're focusing on is the onions
Cast iron. Or throw them in a slow cooker and wait 4 hours unattended.
@@nora22000 no way wrong...start on high heat for about 8 mins....given your burner is already at high heat before you begin....cook in an immoderate amount of oil, as not to over coat the onions. stir occasionally as not to burn. after 8 mins lower the hear to low-med setting. Add sugar, preferably brown sugar, to quicken the process of caramelization (add salt instead of sugar for longer cooking time, risking burning the onions). Stir continuously for roughly 5-7 mins until the sugar, onions, and moisture become and thicker caramelized state. the whole process should only take about 15 mins if done properly. This if for food service standards. if you want good onions at home,,,do he same.
@@kutchskorner3471 You don't want to use sugar as a crutch to develop flavor. There's no need to create a malt. Just develop the sugars in the onions to build the caramel. It's its own magic and far more authentic.
bullshit
@@kutchskorner3471 no one wants your burnt ass onions bro
those onions look revolting .... cooked to death....
It's how caramelised onions look...
Why do people feel the need to comment on things they know fuck all about?
@@SpaghettiToaster Ah , now some real entertainment.
That is why I think they are not the best way to present a burger. Greasy.
Okat, let's try education instead then. Onions are not a food that you can "cook to death" (short of burning them of course). Unlike meat or veggies such as carrots, their flavor is not contained in volatile compounds. It isn't diminished by cooking. On the other hand, they contain a lot of sugar and plenty of compounds that will undergo a maillard reaction under heat. Maillard reactions combined with a small amount of actual caramelization of sugar within the onion greatly adds to the complexity of the onions' flavor. Meanwhile, the natural aromatic compounds in the onion persist while their water content is greatly reduced, thus concentrating the flavors. A cooked onion tastes more like an onion than a raw one. You might not like the more intense taste, but claiming they're "cooked to death" is objectively false. As for grease, onions don't actually absorb much fat and the amount they will have absorbed after being cooked for a short time will be almost the same as that after 40 minutes of caramelization. The large amount of oil you use to caramelized onions is to distribute heat evenly onto the whole surface of the pieces, not to be absorbed into them. If you want to get rid of the oil at the end, you can easily strain it off, and this is what you'd want to do for a good burger. The onions will not be any more fatty than ones cooked for 10 minutes. They will, however, taste infinitely better.
What a bunch of crap!!!
Steak chips Pease mushroom and onions 25 minutes in my kitchen.This bloke is a joke.