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!
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
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 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
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.
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
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 🙏
Great video. I make caramelized onions this way and then freeze them. I give them to people who like to cook French onion soup. It is easy for them as the onions are what takes a lot of time to do. My onions are very much appreciated.
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. 🙏🏼🙏🏼🙏🏼
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!
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!
@@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!
@@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!
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.
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!
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 ^^
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.
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!
You are the best thing on TH-cam 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
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.
I'm trying to make French onion soup for the first time - wow, I had no idea how much time this would take! Thank you for this video. I really appreciate it. I look forward to seeing your other videos.
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!
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.
🤤 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 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.👌😌
Hello Jason. I am grateful for the wisdom you so generously shared. Thank you. This technique really amped up my onion game. The results were great!🎉 👍 🎉
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. :)
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. .
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!! :)
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.😋🧅💛🤎
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
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!
Appreciate the straightforward nature of the video. I'm so sick of these "quirky" cooking shows on youtube. I fucking love onions, but I've never made caramelized onions. That changes tomorrow and I'm following your guide with my dutch oven.
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!
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. 🤗🧅💛
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...
Any tips on storing the onions after so they don’t compact into a dense brick? This recipe is so great and so easy to follow-we make a huge batch and put them on everything from pizza to carnitas.
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.
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?
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!
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?
I've try this recently, but the liquid is never come, i cook for an hour then i diceded to stop coz the color is too dark. Idk if i missed any of those step
The only thing I do different is I use johnnys seasoning 😅❤ love it towards the end but I do a grilled onion type of caramelizing cuz I mostly use it for tacos 🌮or steaks 🥩
👍 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.
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!
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 😅
I wonder if they can be refrigerated, and if so, for how long, or frozen, and the best way to thaw them if you can freeze. I guess I’ll have to Google it after I make some.
Hello! Yes, you can refrigerate the cooked onions for about 1-2 weeks. And you can freeze them for about 6 months. I vacuum seal little pucks of the cooked onions and keep them in the freezer.
@@farmageddon excellent news, another video mentioned that he froze them in 42g baggies to represent a half onion, not sure of recipe requirements. When i was reading about how to season beef for pizza topping it mentioned caramelized onions for a topping, hence falling down this rabbit hole
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.
Hey, Eden! Yeah, I freeze mine all the time. I'd say they're good for about 6 months in the freezer. I tend to freeze them in small batches, like maybe 1/4 cup. So I can just thaw out whatever amount I need!
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!!
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!
Why, thank you! I really appreciate your kind words!! :)
Agreed
If TH-cam 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.
The right way is to boil with lid first, then remove lid and let water evaporate. Then butter.
Yes
Finally someone who does it correctly.
This was an absolutely incredible video. In 4 minutes you just convinced me to spend 4 hours cooking onions. Bravo. Nailed it.
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
That's awesome, Mark! I'm glad you are enjoying the onions!
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 tried every single other way to do this quicker and it NEVER works. This IS the way. Caramelised onions were incredible thank you for the guide
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
Can we can them?
Really appreciate your "correct" demonstration on caramelizing onions. It's a long but simple process. Thank you for your teaching.
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.
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 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 🙏
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.
Great video.
I make caramelized onions this way and then freeze them.
I give them to people who like to cook French onion soup.
It is easy for them as the onions are what takes a lot of time to do.
My onions are very much appreciated.
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. 🙏🏼🙏🏼🙏🏼
it's a bit of work. but they're so good!
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!
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!
@@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!
@@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!
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.
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!
I made this yesterday, it took about 7 hours but pure deliciousness!
I admire your dedication!! :) And I'm happy you enjoyed the onions!! They really are good!
Wow.
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 ^^
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.
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!
Would you mind sharing your steps for the Instant Pot?
You are the best thing on TH-cam 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
thank you! :)
I love caramelized onions and ground beef. Its such a simple yet awesome dish. Thanks
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.
I wish we could ask your grandmother her caramelized onion secrets!!
I'm trying to make French onion soup for the first time - wow, I had no idea how much time this would take! Thank you for this video. I really appreciate it. I look forward to seeing your other videos.
You should Bouchon’s French onion soup sometime. It’s the best version I’ve tried. Takes a bit of work though.
Thanks!
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!
I made caramelized onions with 30 lbs of onions yesterday and canned them up to put in our pantry 😊
Thanks alot, how long can you store them in pantry, Namibia🇳🇦
@maruisgreyling1941 I've had them 11 months now and they are still fantastic
So did you just put them into mason jars? Is your pantry cooled/cool in the summer?
?
I had this video saved on TT and had my onions sliced up only to see the video was removed. 😩 So glad I was able to find it here!
one of the best and showing there are no shortcuts if you want the best
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.
🤤 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. 🤔
You're very welcome! Thanks for watching! I'm super jealous! I plan on buying some land and starting a farm one day!! :)
@@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.👌😌
how was it? :D
@@gracemark9809 extremely delicious! The only sad part is how much they shrink and how fast they go lol ;)
@@heartsandmindsathome but its all worth it right :)
Thank you for this great video. Time to have some french onion soup😊
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!
I'm glad you enjoyed the recipe!
Hello Jason. I am grateful for the wisdom you so generously shared. Thank you. This technique really amped up my onion game. The results were great!🎉 👍 🎉
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
Thank you!
Thank you! So many bullcrap videos regarding caramelized onions! You deserve more recognition!
Thanks, Craig! I really appreciate your kind words!
Finally the proper way to do this. Thanks!
Jason, for your efforts much appreciation. As long as one gets the the desired flavour, time saver would be the way.
I would LOVE to see your french onion soup recipe!
Hey, Alex! Nice to see you again! I promise I'll do that video in the future!
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. :)
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. .
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!! :)
Now you have me wanting to make bacon, caramelized onion, eggbites! Would be so delicious!
Thank you for making this when I have the time an patience I’m going to try this method
Thanks for watching, Miles! Let me know if you need any help!
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.😋🧅💛🤎
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
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!
@@farmageddon oooo Pad See Ew? Kimchi? Or any thai food tbh 🥰😍🥰
@Jason Farmer also out of curiosity, do you have Audhd (autism and adhd) because you give off that vibe? (I have Audhd).
I don't. But my mom is the CEO of a charity that provides services for children on the spectrum.
I tried this and put some chicken to cook it in. Best sauce ever!!!
Appreciate the straightforward nature of the video. I'm so sick of these "quirky" cooking shows on youtube. I fucking love onions, but I've never made caramelized onions. That changes tomorrow and I'm following your guide with my dutch oven.
adding this to mashed potato with the potato skin left in is phenomenal
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.
Those surely make the best curry base
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
Your video is the only correct way to do it. Thanks. Also have you tried canning it to make it shelf stable if so how did it turn out?
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!
Chop tops off, pour oil on, foil sealed, oven for 40 min. Watch a video for details. Slightly more difficult than boiling water.
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!
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...
Any tips on storing the onions after so they don’t compact into a dense brick? This recipe is so great and so easy to follow-we make a huge batch and put them on everything from pizza to carnitas.
Wow thank you! I can see why making a large batch would be beneficial here. For how long do these onions last?
Finally the proper guide I'm looking for!
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.
Can you please confirm how to store these after preparation so they keep for a while?
Hi @Jason Farmer, love the video! Where can I find your recipe for the egg bites though 👀
I still need to make that video!! I'll put it on my short list!
Thanks for watching!!
@@farmageddon I would also love to see it.
Looks really professional. Have you tried using a crockpot to reduce the amount of attention needed to make this?
Yep, this looks good.
I am glad I discovered your channel. Thank you for the great video!! You gained another new subscriber ✨🙌🏻
Thank you! I'm really happy you found some value in the videos! I really appreciate your support!!
I love them with everything.....Yummy
They're a pain to make, but they are so good!!
Brilliant.
Going to try this.
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
Do they freeze well? Can i make a massive batch and freeze portions in an ice cube tray?
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?
Wow 4 hours! Looks delish.
Great video. How and for how long can i store caramelized onions in the jar?
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!
I like making some caramelized onion and mushroom puff pastry tart.
Tried it and it's completely different. 5H well spent lol. Please do a video on the egg bites!
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?
How long time will it take if i only use like 3 whole yellow onions to get them like this?
I've try this recently, but the liquid is never come, i cook for an hour then i diceded to stop coz the color is too dark. Idk if i missed any of those step
The only thing I do different is I use johnnys seasoning 😅❤ love it towards the end but I do a grilled onion type of caramelizing cuz I mostly use it for tacos 🌮or steaks 🥩
How do you make the egg bites?
I have a question on this. How long does it stay without going bad if put outside and also if under refrigeration?
Is the end result worsened if you add water to the pot when the bottom starts to stick or blacken?
👍 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.
Is there a tutorial for the egg bites shown here? I can’t seem to find it if there is. Or at least a recipe.
Brilliant, thankyou
Hi Jason, how about chopped the onion to super fine cut using kitchen blender or food processor. is there any different?
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!
@@farmageddon Thanks for your advice and suggestion
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 what I was looking for!
How long to wait for them to cool down? How long do they last in the fridge? Can you freeze these? Does the flavor hold?
I would let them cool down for about an hour or two. And they'll last 1-2 weeks in the fridge. Or you can freeze them for about 6-12 months.
4-5 hrs damn! Gonna try this on my vacation this Thanksgiving Dope video!!
good things take time
How long can you store it on room temp, refrigerator, freezer?
Thank you! How long can the caramelised onion hold in the refrigerator before expirering?
About a week or two. You can also freeze it for about 6 months.
@@farmageddon Thank you for responding - much appreciated. A section in my freezer will definitely be dedicated to a whole lot of these.
I wonder if they can be refrigerated, and if so, for how long, or frozen, and the best way to thaw them if you can freeze. I guess I’ll have to Google it after I make some.
Hello! Yes, you can refrigerate the cooked onions for about 1-2 weeks. And you can freeze them for about 6 months. I vacuum seal little pucks of the cooked onions and keep them in the freezer.
@@farmageddon excellent news, another video mentioned that he froze them in 42g baggies to represent a half onion, not sure of recipe requirements. When i was reading about how to season beef for pizza topping it mentioned caramelized onions for a topping, hence falling down this rabbit hole
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.
How lond do they store for? Does freezing it work?
Hey, Eden! Yeah, I freeze mine all the time. I'd say they're good for about 6 months in the freezer. I tend to freeze them in small batches, like maybe 1/4 cup. So I can just thaw out whatever amount I need!
I just bought 5 pounds of onions to try this. Where can I find your video or recipe for roasted tomato and caramelized egg bites?
How long is the shelf life generally? Can these be preserved?
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!!
Looks soooo good!!
Thank you, Angel!!