Testing the internets most viral Onion recipes
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- เผยแพร่เมื่อ 2 ก.ค. 2024
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00:00 - Intro
00:33 - Onion Bhaji
02:57 - Green Onion Roll
08:10 - Stuffed Onions
11:29 - Beef and Onion Stir Fry
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Thank you to the creators and their recipes!
Onion Bhaji by @jujumao
www.tiktok.com/@jujumaoo/vide...
Green Onion Roll by @Hellysimplerecipe
• This is the MOST DELIC...
Stuffed Onions by @hungrypaprikas
www.tiktok.com/@cbclife/video...
Recipe - www.cbc.ca/life/video/middle-...
Beef And Onion Stir Fry by @cookstaceycook
• Beef And Onion Stir Fr...
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Be honest, are you the guy from ratatouille?
Someone HAS to check if he has the rat in his hair.
Has been a couple rough years, moving on without Remy. But he managed. RIP little man. 😢
😂
The AU version since, apparently, he can cook well, unlike canon Linguini before Remy's around
@@TheDisquietingNightRemy taught him everything he knows. Was he around before Ratatouille? No. See?
I'm glad you're honest about the final result of what you cooked and you can say that something went wrong and that it was difficult, a lot of other creators would just say how great what they created is and move on
I mean. Thats a good thing sure. But i feel like.. maybe do it again but properly? He’s missing so many ingredients the whole video and kind of lazily substituting them. And i know his whole deal is trying to be relateable as a home cook but that kinda went out the window with the huge produce garden anyway😂
@@basvangeest5485 I agree, it went little overboard with substituting, but he could still fake it and make fake reactions and i am glad he did not
My absolute favorite use for my green onion tops is wonton soup. I can never get enough of that onion taste from traditional Chinese restaurants and recipes so I toss in the entire sliced onion bulb, at the start, and slivered tops a few minutes before I toss in some frozen wontons to finish. It does tend to cloud the soup, but I'm not a perfectionist.
taste before looks in my world. I also suck at presenting soo. ;)
I always have a quart container of chopped green onions handy in my freezer. They keep very well, hardly stick together, and it's such an easy way to add some onion flavor to eggs, pizza, soup, or, of course, almost anything. I make up several quarts when they are available, and keep them in my big freezer.
Great idea! Thanks for the tip!
Do you do anything to prep them before you chop them and throw them into the freezer?
@@stephaniegee227 I clean them, chop them into 1/4" or less pieces, and chuck them into the freezer. They are small enough that they defrost in seconds in hot food. If anything, you have to be a little careful not to overcook them. I usually toss them in toward the end of whatever I'm cooking. And they keep in the freezer for quite a while- at least until the next season.
Huh I didn't realize I could freeze them! Thanks! I'm single and the green onions always go bad!
@@dougvogt8058 Thanks!!!
Love seeing both of you on screen! The back and forth dynamic is very welcome and adds an element to the videos that make them feel more conversational. Thanks for the excellent watch, and fun onion ideas! Also, for the beef marinade it looks like you may have left off the oil. In the original video she makes a point to say it is important to leave off the oil until after the mixture has covered the beef. This suggests to me that addition may change the way it cooks and the final glaze.
ahh so great catch there. I actually did add in the oil but for some reason it slipped through the cracks in the edit.
@@ProHomeCooks Nice, not that then! I'm going to give this a go this weekend with some dark soy sauce. I'm not much of a cook, but if I remember to I'll report back whether it changed the nature of the glaze.
For the "Green Onion Roll", add eggs to the green onion mixture and some shredded meat, and you got Indonesian Martabak Telur. You have to try it.
You can use the green onion tops as pesto. Switch it out for basil. You can also use it to make oil. Just like basil oil.
Was about to make the same comment.
When I'm doing stirfry with steak I always like to sear both sides of the meat before cutting it into strips, then just add it in a little bit later to the pan to account for cooking time difference. Way more flavor when meat has a crust to it.
Love onions, and those recipes look great.
Just wanted to point out two things you did different when making the beef and onion dish. When Stacy marinated the beef, after she added all the items you showed. She added oil. And it's important that the oil gets added after all other is well mixed in. Something I have seen in many other dishes. Also when you stir fried, you used rice vinegar. She hoewever said rice wine, and her list of ingredients states cooking wine. So you had a different flavor from the vinegar in the final dish.
Spot on here, Shao Haing or Xiao Xing wine or Mirin would have been perfect, but even a dry Sherry would be better than vinegar. Using the bicarb as a tenderiser may also be defeated by the neutalising effect of vinegar. I think a tiny amount of Hoison sauce and Maggi would be a good sub for the dark soy.
Ive been making beef/chicken and broccoli lately due to the abundance of it growing in the garden....and I found that if you skip the starch in the marinade, then add it when you add the sauce at the end, it makes a huge difference. I think it keeps the meat from browning properly and sticks to the pan too much. Thats probably why you got the gravy like rather than a glossy sauce.
Not sure if you knew this, but if you grow broccoli, don't pull it out after you get the first main head. Trim it up and let it grow, and you will get continuous little crowns to pick for the next month or so until it bolts from the mid summer heat. But if you can keep it growing until Sept, you can easily get more harvest until winter comes
Onion greens freeze super well and are great thrown into woks, soups, baked into bread, etc. Garlic greens are the same although usually not as fresh once the garlic is ready. We keep large containers of them whenever we can and it's a great way of getting more out of your garden.
Just too bad you can't really save them if you are curing the onions.
Green onions & eggs, great with rice! Super easy & quick meal for those busy days!!
Use green onions to make Mongolian style beef. PF Chang’s serves this dish with an abundance of 2-3 inch green onion pieces. It’s incredible. The sweet sauce brings great flavor to the greens.
Should have popped over to Beryl Shereshewsky in NYC. She made something with pomegranate molasses the other week on her TH-cam channel!
Definitely track down some pomegranate molasses. It’s got a great tart flavor that works super well in grilling glazes etc
Helen Rennie uses it in a ton of her recipes
NICE! Thanks for the compilation.
For your scallion/green onion tops, I have a favorite recipe from Sunset Magazine: Green Onion Noodle Soup. It's been a favorite at our house for literally 25 years and you can still find the recipe on their website! Try it- really yummy!
Mike, I love when you do this type of content. Great job!
There’s a Dutch recipe called Hachee. There aren’t many videos, but a few. There’s a few blog posts too. It’s a beef and onion stew, and you serve it with mashed potatoes so no rice or wheat which you can’t grow. Traditionally it’s just onions as it was a times are tough type meal, but you could very easily add other veg.
I'm a Lebanese Jew, what we use for the stuffed Onions (Basal Mechi) - we'd have it for Holidays. You got to use Cortas pomegranate molasses (dibs rimon) - best company! Jews from Aleppo would use tamarind molasses.
Happy pride month!
Thank you!
Just to add, back in the day when the Syrian Jews weren't able to come by Tamarind they used Worcestershire Sauce as a substitute. Which creates a few halakhic (Jewish law) questions.
But not the scope here 😂
Next time you require pomegranate molasses - you can boil down pomegranate juice until its super thick and sticky then add sugar and lemon juice to taste 😊
Thanks for the tip!
Thank you so much for the recipe 🌹
I love these "trying out viral recipe" videos. Thanks for doing them!
Love, love, love onions. Tank you for this video. Cheers!
You rock! I'm still fascinated from your recipes and tips from the beginning of the times. But still, I simply think of you as someone of my family ahhahah
holy cow those onion bhaji's look so good. Might have to try that out!
Hello. For the last recipe, I think aside from not using dark soy sauce, it also doesnt show if you added oil and sesame oil after you added the marinade to the beef
The neutral oil and sesame oil was the one that added the sheen (that's also the reason why there's less fond even if the original recipe only added a small amount of oil while frying)
Chinese dark soy sauce is also darker in color, less watery, and has a molasses hint, which would make the original more glossy and less watery.
I would have used some Chinese Plum Sauce as a sub for the Pomegranate Molasses. I just think it might have worked with the sweet flavor... and I love it! I can tell that you're an excellent chef so I'm just putting my 2 cents worth in. I love Hellys' videos too.
Thanks for pointing out these onion recipes!
Some other onion recipes you might like are Mile Zero Kitchen's 'Onion Focaccia' (or might be called 'Tirotto mantovano' which is thinner and not as bready as most focaccia) and Pasta Grammar's 'Onion Farinata' made with chickpea flour.
I get ALOT of onion tops from time to time and here’s what I like to do with them: wash and slice up and put into bowl. Add a handful of fresh chopped parsley and season to taste. Add a couple of eggs, mix well and shallow fry in blobs. It’s so simple and everyone seems to like them
Also, when I have wayyy too many, I wash, dry, slice then bag them up and into the freezer they go. I use them for cooking 😊
Green onion top pesto would probably be good if they are the tender ones.
I missed these videos! its always a good day when you post
For the steak, thinner slices of beef and velvet it. Stir fry is supposed to be quick. The most time is spent in the prep. Looks good though.
Thise pancakes and fried onions look delicious!
I think what makes an Onion Bhaji is the Nigella Seeds. I've always thought Scallions pancakes were made with chives as the Chinese name is "Chive Biscuits" or 韭菜餅 Gao Choi Beng (Canto)/ Jiu Cai Bing (Mando). From what I've seen with Dolma videos, the plate is put there upside down to yes, cover it while it steams, but also to be flipped over at the end of cooking and used as the serving plate.
I swear these sponsorships are so effective at least for people like me who are easily cajoled into doing anything. I bought the griddle from made in from a couple of youtubers I watched having it in their videos and I thought oh wow that looks cool. Got it in.. haven't used it once. So, yes the pots look amazing and I might even use them, but they are so expensive that I cannot just go and buy every thing they are advertising that week.
I absolutely love you bringing in other people to try the food, like Carly! Adds a good multi dimensional review :)
That bhaji looks delish, gotta try that one for my show!!
Korean green onion salad is FIRE. easy way to use up all your green onions left overs if you need an easy recipe.
The pomegranate molasses is crucial! you must get it next time it makes the whole dish :)
The Germans and the French do have many recipes also Turks have lots of onion recipes...
7:30 looks like börek
Try making mongolian beef, it's really good and an easy way to use the green part of the onion. Korean green onions pancakes is also a good idea. But my favourite always is as garnish in soups. You can also make green onions oil. Or mix it with spreads like mayoneisse with tuna, or eggs...
Yummy! Honestly,I do not care for sweet food at all! I would rather have a bit of dessert!
Green Onion Top Pesto......😋😋😋
For green onions: a recipe i tried from carribbean vegan (taymer mason) had a recipe for Jamaican jerk seasoning that had 30 (!) green onions in it. Its like a base you can add things to (i used it to make vegan lentil patties) and would be good to keep in the freezer (fridge if you can get through it) and add it to stews etc... i would def make that if i had tonnes of green onions.
All of those looked incredible. Especially those green onion rolls. Also I like both of you on screen. Its fun to see you taste test with someone else, although nothing wrong with just you on your own of course.
#3 would have to have meat added for my family. I'm thinking spicy turkey sausage (reducing some of those spices called for in the recipe.) browned with the veg. What's your springboard recipe? 💖🌞🌵😷
Great content! And, my first time seeing Carly 😊 Hi, Carly 🎉
Dude has a "Garden Manager"?!
Just find pomegranate juice and boil it down to a syrup for pomegranate molasses.
The green union roll had me thinking of the Turkish dish gözleme! Great vid!
ahh so I never tried that dish but my mind went to that region right when I tasted it.
@@ProHomeCooks Turkey is not a region, it is a country. Also, there is no such thing as "Middle Eastern dolma", as "dolma" itself is a Turkish word.
That stuffed Onion Dolmeh is my favorite of all time. I also add minced turkey-lamb meat and chopped grapevine leaves
I want to try them all😂😂 thanks for sharing!✌🏻🫶🏻
kumquat oragne sause from blue apron my new favorite sauce on EVERYTHING....
Selam :) Sanırım Bizim yöreye ait bir yemek ismi ''soğan Dolması'' ve daha çok salça ile ve yoğurt ile mükemmel oluyor. Ellerinize Sağlık :)
The best thing I tried with onions is pickled red onions got to be the best snack ever just eating them out of the jar. They improve any sandwich or any other meat dish as a side dish cleansing your palette to enjoy the taste of foods. Maybe I am weird but it's just part of something I enjoy. Subscribed because honestly wondering what you will do with all the onions.
love pickled red onions too!
Scallion and egg pie is delicious!
Bhajis are NICE !
Yum! Now I want to see #2 made with sourdough. 💖🌞🌵😷
Can you do a video on how to store fruits and veggies so that they last as long as possible??
That's the thing though, if you've been cooking for a while. You try something, it doesn't turn out fantastic, but still pretty ok, so you use your experience to think of improvements, make it better the next time and so on to hone in on your own version you really like.
Kushari, musakhan, and mujadrah are all Middle Eastern recipes that uses a lot of onions, for the green onion, we have a dish cal mutabaq, baisically the scallion pancakes+ eggs
green onion tops: dice them up, put in a used/dried water bottle plastic, chuck in freezer for later use
Her chopsticks 🥢technique is on point. 👏🏻
You should try scallion steamed buns, sesame green onion flatbread, and Maangchi’s Korean scallion pancake (pajeon) recipes from TH-cam.
I grow tons of scallions for making all the different scallion pancakes/breads
Korean pancakes use up a ton if spring onions
The Amish do their version of onions rings with just wheat flour and chopped up onions and throw it in a pan. I like your asian gluten free chickpea and rice flour version. I love onions and have tried something like this. But gosh, I love potatoes. I finally figured out how to make good flat pan onion ring replacements: I just do 50/50 potato and onion hashbrowns. Borat of Subsequent Movie Film asks: "What do Eastern Europeons girls like? Onions!" I laughed so hard when I heard this remembering the war story my German mother told me about the Polish girl eating raw onions for lunch like they were apples when working at the cannery. Turns out I am a Euro mutt with the biggest slice of the slivered pie being Eastern European myself. It's true: Eastern Europeon girls do love onions.
Pomegranate molasses? Not commonly used in recipes and that's likely why it's tough to find. Yet it's easy to make. Pure pomegranate juice is widely available. Just reduce it to the viscosity you want - like molasses. It keeps forever in the fridge.
Helen Rennie recommends a certain brand of pomegranate molasses on her TH-cam channel. Its her favorite ingredient ans after making her carrot cake its mine too. Its very sour but also sweet
Interesting video,
Some day, I will let my onions cure. I just use a ton of them and LOVE picking and eating them in late spring/early summer.
Please make tempura onion rings🙏 I beg of you
On the dan bing, have you considered putting a slice or two of bacon inside the scallion pancake? We know a place that does that, and it's a whole new level.
could you make an infused oil with the tops? maybe with garlic as well if it isnt flavourful enough
Hahahaha! I love onions thank you so much! DUDE I am totally going to change the stuffed onions as a replacement for stuffed cabbage because I never learned how to get the cabbage leaves off for stuffing and rolling. Hey stuffed cabbage roll tutorial would be great!
The trick for using baking soda on meat is to rinse it off before adding all the other stuff.
Tip. You put the whole head of cabbage in boiling water for a few minutes. Remove and take of the softened leaves. Onky a few layers at a time come off. Keep repeating the steps till all the cabbage is done.
Hope this helps. Softening them also makes it easier to roll them after you filled them.
Alternative method is to freeze the cabbage head, which also softens the leave for easy peeling and rolling.
@@pegph4988 wow, I never heard of that . But I guess it makes sense as the freezing cold temperatures make the fibers burst and make the cabbage limp.
Green Onion & Garlic Nan. Also use tops to deter pests in the garden lol.
Onion bhaji... You make it as you wish. It's always good! No fixed recipe!
My favorite onion recipe is when you chop it all up and put it directly into the compost bin.
The laugh at 10:50 sounded like johnnyhamcheck
you should try making spanakopita which is similar to the scallion pancake but uses spinach and feta
With the green onion tops, make Korean scallion salad.
In Kenji's Wok book he does something similar to the onion rolls by stacking his pancakes to make them thinner for moo shoo pork.
I love pomegranate molasses....I get mine at Whole Foods. It is a critical ingredient in most dressings I make.Wyse Guide turned me on to it.
First time I see a non-indian improvise on onion-bhajia recipe , and as an Indian I approve on behalf of all 1.4B of us 😅
If you're lucky enough to have a Middle Eastern grocery store in town they will carry pomegranate molasses. It's worth finding.
When I have too many onions, I make Mongolian beef; can’t have too many onions in mine
Adding baking soda will keep your onion tops green, but it will start to breakdown the vitamins.
My middle eastern family puts the plate on the other way - upside right, which makes it easier to get off!
ahhhh!
My onions aren't quite ready yet but holy crumbs I need to make that stuffed onion recipe.
and the pakoras but I have a hot oil phobia
Basic green onion salad with sour cream. A little salt and pepper and eat with potatoes, pasta...
I'm surprised you didn't have pomegranate molasses. It's like 12 something for 2 bottles on Amazon. Pretty good ingredient to have, too. I think you'll like it if and when you buy it.
Gotta try those onion pakoras! Another TH-camr taught me that extra dark soy sauce has some molasses in it. I wonder if the addition of that ingredient would have helped your beef stir fry?
hmmm did you put the sesame oil in the beef? i did not see you do that step in the video. that would explain the lack of gloss more than the dark soy
With a little more planning, pomegranate molasses is the first thing to pop up on Amazon when you put in Pom right now. Also, they have dark soy sauce! 🤷🏽♂️😁
I've seen both at wally world
Blend cooked rice to create a dough that you can use for this recipe!!
Appreciate you doing other peoples recipes, I would never have seen any of them👌🏻
Gotta use a nonstick pan or a wok
Regarding the last recipe (the stir fry): I assume the original video gave amounts for the sauces and water that you added while the meat was cooking. It looks like you just eyeballed it, which is fine (and I think is your thing), but that seems like the obvious reason why the flavor of the dish and texture and amount of the sauce were 'off.'
I think that in the last dish, you used to much baking soda. This caused the onion to turn a little "mushy" because the baking soda breaks the cells in the onion