Yet, somehow that evolutionary protective factor helped out the onion enormously as a species. It is grown all around the world, spreading its influence throughout nearly all societies. I'd say that is a text-book perfect example of evolutionary spread.
Kinda like peppers. "We'll make a chemical that will cause her and omnivores nerves to freak out!" "I love spicy food."
4 ปีที่แล้ว
@@RustyDust101 yup, we ate it, we moved somewhere, we defecated. Or some other animal did. Hard to argue for being vegan once you know that, the plants would just have stayed in the same place. Doh!
4 ปีที่แล้ว +1
@A Gamer Aaron not sure of your POV grasshopper. I eat beasties, raar :)
"The bacon of vegetables." 100% agree on that statement. My grandma sent me a whole container full of them, and I never realized how much I missed them until that moment.
A whole container of crispy shallots❗️😱😳 ☺️ LOL, hope you got a box rather than a shipping container, I mean a container full of crispy shallots would cause most people to lose their appreciation for the onioney goodness for a long time to come...☺️💚🧅💚🧅💚🧅💚
@@lottatroublemaker6130 Nay, it's just a small container. The shallots are in a plastic bag inside that with an air-tight clip over the top. I've actually been using it a lot, and there's only half a bag remaining. Of the amount I've used... I'm... pretty sure... half of that... I just... straight up... ate plain... ... ... It taste great, okay?!
Aureolelegends Sorry, I was joking with you. I meant one of those shipping containers people make bedrooms and houses of. I mean, one of those full of crispy shallots would be a bit more than most of us could bear... Would be a bit much to fry for your mom too...😉😊
Finally a video that tells you the different properties of onions. You have no idea how long I have been waiting on a video that tells you which onions to use with what kind of cooking technique
If you do it happen to use this recipe, please don't use nasty vegetable oils like soy canola peanut oils etc. Their toxic rancid seed oils that are bleached and chemically treated to remove smells. They're one of the main reasons why people are fat and sick in this world. They are poisoned to us. Use olive oil or avocado oil or ghee or coconut oil. And Google the term "rancid seed oil".
@@decolonizeEverywhere I did make it and I used a bottle of olive oil and not the cheap stuff a 20$ bottle and I used a white yellow and green onion and then end result tasted like liquid caramelize onion I’ve been putting it in everything I’ve made grilled cheese sandwich’s with it I drizzled it over some white rice
@Will Shrik; Funny! The best joke I've ever heard about the Germans, is when Cheney went to war and Germany was against it, and Jay Leno is like 'What's up with that'!! I think its the only video about onions.
Here in Catalonia we have a kind of green onion called "calçot" that looks a lot like a leek, but doesn't taste the same. We grill it on open flames until it's black on the outside but very tender and sweet on the inside. To eat it, we peel the carbonized layer and dip the rest in a very good sauce called Romesco and then use your hands to eat the white part from the bottom up and discard the green leaves. You must wear a bib! Hahaha It's very popular when it's harvest time (around February) to celebrate parties called 'calçotadas' with a feast of calçots and grilled meat. If you ever come to Spain, you really should try it! The most famous are in Tarragona and Valls. Great video! Greetings from Barcelona!
Don't you also hit people in the face before peeling so that the blacken exterior leaves ash on the other persons face? Or is that just in Andorra... hahaha
I first encountered onion oil while eating noodles in a hole-in-the-wall restaurant in Suzhou, China. It couldn't have been simpler, just plain noodles mixed with onion oil and soy sauce, topped with some of the fried onions used to infuse the oil, but it was such a flavour bomb that I immediately ordered a second bowl... I'm so happy that you are sharing the joy that is onion oil!!
We have a dish in Yemen called Zurbian and we need fried crispy onions to make it. I remember when my mother used to fry some eggs with that oil the next morning. It was a very simple yet magical addition that succeeded to emboss those precious gathering breakfasts in my memory.
@@renegade_legend2583 There's the war, so not very well. However, the habitants try to live a normal life regardless of the conflict. I know only what my family tells me because I have left my country since 2018 and I couldn't return because of the pandemic.
@@mynameisandong Um, when you said that the Chinese onion oil would keep for a long time, does that factor in the chance of c. botulinum growing in infused oils if the flavoring vegetables aren't acidified first? Sources say that you should use such an oil within a few days, at least if not refrigerated: www.extension.uidaho.edu/publishing/pdf/PNW/PNW664.pdf
One of my favorite condiments is “good stuff”. Peel about five pounds of onions, and cut them into sixths or eighths, and then run them through the meat grinder into a large Dutch oven. Add about a 1/4-cup of olive oil, and then put the pan on a low to medium-low heat, and stir them every once in a while, until they are starting to caramelize, if your making this to pressure can, stop now, as they will continue to cook during the canning process. If your going to use it soon, keep it on the heat until fully caramelized. It is a great addition to soups, stocks, gravies, and meat loafs, etc., to bring a lot of depth and umami. Variations are the “Holy Stuff”, which is the “Holy Trinity”, of Creole cooking: Onion, bell pepper, and celery. Or, the “Damned Good Stuff”, which adds about fifty percent mushrooms. I make a batch of each every fall, and can them in half-pint jars. And, all of them can be used as the base for vegetarian soups.
A good way to keep out people I don't want to keep in my life: seeing how shocked they are when they see how much I love onions (and garlic!). Thank you for the awesome video!
I made the shallot oil. I used about 700g finely sliced shallots for 1L of sunflower oil. It is amazing! It's now my go-to cooking oil! I will definitely make this again! The crispy shallots turned out pretty good too, but I pulled them out of the oil a little too late, not burnt, but a touch beyond golden brown. Next time I will be more prepared for separating all the tiny bits of onion from extremely hot oil. Thank you for this awesome video!
Fun fact: the oil in an Indomie (yes, that Indomie noodle) is just a regular onion oil. It's either that or garlic oil, which is basically the same but with its own taste profile.
Damn you, Andong! Now I *have* to make onion oil… as someone who buys (and consumes) ~1-kg-net of onions/week I think I will sure love this. And while I'm writing this I think of making mayonnaise with the oil… **drooling intensifies**
Hey Andong, can’t sleep so I decided to put on one of your videos. They’re honestly perfect for a late night, informative, friendly, and positive energy chat, even if it’s only about onions. It’s nearly 3 am, but it’s ok, I’m on a Andong video binge.
✔️ Easy to approach ✔️ Entertaining and funny guy ✔️ Extremely informative content ✔️ No BS video You sir have yourself a new sub! I very much enjoyed this video and I learned quite a bit about onions in the process.
Onion: I’m gonna produce this sulphurous compound to be used as tearing-gas to defend myself from herbivores! Humans: Finally, some good **** food! Me: 葱油拌面 is really good !
Indeed. The "remainder" batch of fried onions from making onion oil at the end of this video is actually the objective for some, to whom the onion oil is the delicious byproduct. These pieces of crispy fried onions are perfect for 蔥油拌麵.
Have you come across the Catalan Calçot yet? It’s a specific variety of alium, which is pretty sweet, and not too intense. You pick them when they are still sticks, about a centimetre wide, before the bulbs have formed. Traditionally, you cook them in fires until the outside is blackened, and then you pull the cooked inside out, slather it in romescu sauce, and lower it into your mouth to eat. It has a significantly different flavour profile to most onions, without going into the leek or garlic flavours. The season is generally in February to April. Let me know if you want me to try and send you a couple of bunches...
You have a perfect talent for balancing entertainment with captivating the attention needed for educational information. I enjoyed your video so much, thank you!
I have a giant pot in my backyard that has garlic-chives. They're very mild in both the garlic and oniony flavors. The other neat thing is that they grow back for me EVERY with any sort of work or watering for me, which is crazy living in Texas.
Still one of those videos I come back to every once in a while, I love being able to utilize an ingredient to its fullest. I made the onion oil around when this video first dropped and it was incredible, need to make it again!
Fantastically well presented. Very informative. Your intelligence is displayed by your obvious curiosity and your ability to explain without trying to impress; the true mark of a teacher. Not only did you answer so many questions that I came here with, you answered several that I did not know I had. Good on you sir.
This is the video why I started watching your channel. I was looking for a new ways to use onions, but I found even more things. Your videos are amazing
Really interesting to see someone refer to red onions as being very sweet! I don't know if it's a variety thing, but the red onions I had growing up were quite pungent and sharp in flavour, which is why most people avoided them, and also why i loved them so much! Will definitely try the onion oil though! Thanks for sharing!
They are intense and sweet at the same time. In their raw form, you'll mainly taste the pungency, but once they are cooked, even a little, they have a great, sweet flavour
I'm not super fond of them either. They smell like bad armpits. But rinse in water and cook with them they taste great. Just not raw. I even grew some this year. Sigh. Still smell like armpit but they taste good in my stir-fry 😋 🤣
@@finneh6145 This would make a lot of sense actually! We would only used cooked onion for stewed dishes or curries, and raw onions in salad. I think i recall the salads more whereas for the dishes the taste kind off fuses into them!
@@Emeraldwitch30 Ahahah the armpit has me howling 🤣 didn't realise that before. Oh are they easy to grow, as in say in an apartment or a small flat? Same! I always loved them in stir frys, i think they pair quite nicely with soy sauce :D
@@Cyrano263 ive not grown them to maturity inside but i started 4 types from seed this year inside under LED lights, they did really well except I bought long red of Florence and it ended up being a small flat cippolini type red onion. Tasty but oof! Armpitty! Lol. I bet with a small LED grow lamp set on a timer you could grow them and trigger them to bulb up. But even then onions are edible at any stage and you could just grow green scallion type onions in on the window sill. My favorite that I grew was a zebruune shallot. I planted most wrong and under things that crowded them and they still grew larger than store bought. I was super happy.
Fantastic run down of onions. I really appreciate it. Also, seeing your enthusiasm and bright smiling face really cheered up my morning. Have a wonderful day!
Another way to dice onions North to South then stack back up together turn now slice again west to East you just diced the onions without that scary side ways knife motion hope this helps Another onion treat instead of balsamic vinegar sweet Rice wine vinegar very tasty
I absolutely love this onion oil. I'm making it for the second time and I decided to just make a ton and bought a gallon of peanut oil and several pounds of assorted onions. I'm seriously considering making this for presents next Christmas
I think I've been subscribed since the "Berliner's guide to Döner" video and I really enjoy seeing your channel grow and your content and production quality evolve. Keep it up and thanks for the great entertainment and cooking lessons! :)
Awesome video, you really covered a lot about onions, but I still would like to make one small addition, the Tropea onion. It is an onion from calabria in the south of italy. It is said that in only grows in the region near a beautiful town called Tropea. The people in the south of italy especially calabrians are obsessed with that onion, even claiming it is the best onion species in the world while also having a healing effect and therefore being really healthy. In italy a lot of people come to Tropea from far away just to buy onions there. The taste is really unique being intense and sweet but still really mild. I felt almost obliged to mention the Tropea onion because Calabrian cuisine in general tends to receive less attention than it deserves.
The struggle is real when you have a friend who can't eat onions because of irritable bowel syndrome. Can't exactly blame 'em for it, but it's a struggle nonetheless. (Of course, the person with the IBS is the real sufferer...)
What an incredibly timely video! I just made a big batch of fried onions yesterday and I saved my onion oil too. Eggs cooked in the onion oil are delicious! ✌😁
you could (and propably should) use the leftovers from the onion oil, to make onion jam! just put them back in the pot, add a some water, a decent amount of brown sougar, salt, pepper and (freshly roasted and grund) coriander, and maybe some cardamom .. put a lid on, and let the whole thing simmer low and slow for 2-3h, before hitting it with the stick blender. once reduced down to a thick paste, it keeps for a long time, and is't so, so good.
Oh my god, what the hell? This is again a great overview you created here. I definetly learned something throughout this video, and I so agree on how you can use spring oninos and scallions haha. Keep up the good work, I loved the video!
Had to check this out, I eat onion constantly, almost with every meal or sandwich, have a variety in the garden all the time. I think I'm going to like this suggestion. I will definitely be making the onion oil. This is only my second video, and I love ya, great easy presentation.
Really appreciate videos that go beyond recipes to help me understand how different similar ingredients function, so I'm helped in knowing how to use them in general and why recipes use them.
I made the onion oil and added some lemon zest just because I felt like it. It turned out great. Used it in a Moroccan green bean salad. It tasted great. Thanks for the video.
Maybe, maybe not. I make it. It takes an entire 2 days though if you’re keen. Otherwise buy it at a fine ingredient store/deli. As for veal jus as it’s super concentrated.
Was ich an deinen Videos so klasse finde ist, dass ich dabei so viel lerne. Und...dude you sure are passionate about what you're doing. A pleasure to watch. Danke.😊
this video was very informative but I feel like I watched so many onions and heard the word onions so many times that I don't know what an onion is anymore
Completely agree with your assessment of the qualities of the various types of onions. I've used them all. They each have their strong points (or super powers)!
Finn Eh I’m talking about the knife at 1:25 which I’m pretty sure is a cai dao. Nakiris are also quite square but usually there’s a few key differences: a Chinese chefs knife (cai dao) is usually longer, taller, heavier and often thicker. It’s also commonly made with steel that’s a bit softer and less brittle. The other knife he’s using is also not a nakiri, but I’m not sure what it is. Looks Balinese.
Finn Eh you’re welcome :) I love my cai dao. Once you get used to size of it, it really starts to feel a lot safer than any other knives. When I come home late at night drunk and want to prepare a snack I usually reach for the biggest knife I have, even when I see two knives I can feel exactly where it is. It’s reassuringly big.
Might be something like cck kf1303. At least the knife I'm referencing is one of the best for its price. You can look for 1301 if you prefer a little higher and bigger. You can also look for their stainless steel counterpart which I don't know the ref numbers
I made the onion oil when this video was still a toddler. It was delicious and I only finished the last of it this week. Yes, nearly two years in my fridge and it was still great to the last drop
Awesome! If no one has told you today, you are amazing! Thanks! I love learning about what lasts a long time in the pantry! Also love learning about different applications! Thank you!
Onions are so underrated. One of my favourite things about cooking is the first part of so many dishes where I just fry some onions, whether I'm looking for that to be the basis of a nice fond on my pan or not, it's so lovely. Thanks for the vid!
"Humans love onions." Meanwhile my mom giving my toddlerself raw onion as a playground snack. Not the green leafs, nooo the whole big chunky yellow onion. She believed it would be good for my hair and my teeth.
You must have had a wide circle of school friends! haha :) Actually, my mother used to make me onion and tomato sandwiches from when I was a toddler (raw Spanish onion and raw tomatoes with a little sugar sprinkled on!) I used to call them O.A.T.S. lol
I tried this out last night. It took an hour for the fried shallots and over 2 and 1/2 hours for the rest of the infused onion oil to caramelize. I'm pretty happy with how it turned out though
I just discovered your channel last week, and your content is awesome, Andong! Excellent, thorough, and well thought out presentation. Your channel is going to GROW! Best wishes from Indiana, USA!
@@leechowning2712 i actually already use mostly white or sweet yellow onions. eggs dont do it too me. and it doesnt give /more/ farts, just reallll nasty ones lol
Here in México, in the mayan region (specially the state of Yucatán) red onion (or as we call it, purple onion) is a huge deal. You can make a dressing by finely dicing red onion, and then adding white vinegar, lime/lemon juice, oregano, a pinch of salt, and if you are brave enough, habanero chili.
So glad I watched this, thank you for teaching us about onions and for the sharing the cool things you have learned. My cooking's gonna improve because of you! My hubby is not a fan of raw onions, but they're so good for us. Now, I can try your tips and hopefully change his opinon. Thanx again!
duuude i discovered your channel today and i love it so much i'm such a mess right now everything in my life started to suck but watching this wholesome content makes me feel better keep up with the good work please
Man I'm tempted to make onion oil now thanks for sharing that trick and going into the complexities and nuances of onions a video that really was needed.
I am definitely going to try the tip about soaking red onion in hot water for 15 minutes. Getting rid of the intensity while keeping the texture sounds awesome!
Allium: Evolves potent poisons that are produced when something bites into it.
Immune primate: This stuff is delicious and protects me from parasites!
Yet, somehow that evolutionary protective factor helped out the onion enormously as a species.
It is grown all around the world, spreading its influence throughout nearly all societies.
I'd say that is a text-book perfect example of evolutionary spread.
@@RustyDust101 so humans and onions have an important symbiotic relationship
Kinda like peppers.
"We'll make a chemical that will cause her and omnivores nerves to freak out!"
"I love spicy food."
@@RustyDust101 yup, we ate it, we moved somewhere, we defecated. Or some other animal did. Hard to argue for being vegan once you know that, the plants would just have stayed in the same place. Doh!
@A Gamer Aaron not sure of your POV grasshopper. I eat beasties, raar :)
"Humans love eating onions"
I knew it! My siblings aren't humans.
Yes, I'm a vampire
So huamn can tell i escaped from area 51 just with onions
@Dio dio confirms that they are vampires
You’ll find out your kids aren’t your too .... jk don’t cry .... but seriously you will
@@Mr.Helper. marriage is for simp anyway
"The bacon of vegetables." 100% agree on that statement. My grandma sent me a whole container full of them, and I never realized how much I missed them until that moment.
A whole container of crispy shallots❗️😱😳 ☺️ LOL, hope you got a box rather than a shipping container, I mean a container full of crispy shallots would cause most people to lose their appreciation for the onioney goodness for a long time to come...☺️💚🧅💚🧅💚🧅💚
@@lottatroublemaker6130 Nay, it's just a small container. The shallots are in a plastic bag inside that with an air-tight clip over the top.
I've actually been using it a lot, and there's only half a bag remaining. Of the amount I've used... I'm... pretty sure... half of that... I just... straight up... ate plain... ... ...
It taste great, okay?!
Aureolelegends Sorry, I was joking with you. I meant one of those shipping containers people make bedrooms and houses of. I mean, one of those full of crispy shallots would be a bit more than most of us could bear... Would be a bit much to fry for your mom too...😉😊
We can just buy it in bags of 500 grams lol
@@noahmeijers2769 that's not the same as getting them from your loving grandma.
I didn't know cutting onions in different directions made a significant difference. Thanks for the tip and great video!
Hey cutie what's up text me my name is Angel already you make me up show me a picture of you please
Finally a video that tells you the different properties of onions. You have no idea how long I have been waiting on a video that tells you which onions to use with what kind of cooking technique
I love alium
Helen Rennie also has a great video on this topic! (and a great channel overall)
Elle Boman thanks for the reccomendation ill check her out
You should attend the annual onion 🧅 convention!
I like this intense onion oil idea, gonna have to use that in my cooking
Following you since the beginning, love your content!
Me to I’m guna have to try it out
If you do it happen to use this recipe, please don't use nasty vegetable oils like soy canola peanut oils etc. Their toxic rancid seed oils that are bleached and chemically treated to remove smells. They're one of the main reasons why people are fat and sick in this world. They are poisoned to us. Use olive oil or avocado oil or ghee or coconut oil. And Google the term "rancid seed oil".
@@decolonizeEverywhere I did make it and I used a bottle of olive oil and not the cheap stuff a 20$ bottle and I used a white yellow and green onion and then end result tasted like liquid caramelize onion I’ve been putting it in everything I’ve made grilled cheese sandwich’s with it I drizzled it over some white rice
Onion paste is a good one for when you're in a hurry with cooking and you can get a jar of it at most Indian grocers .
This is the best video about onions on the internet! 👌🔥
@Will Shrik; Funny! The best joke I've ever heard about the Germans, is when Cheney went to war and Germany was against it, and Jay Leno is like 'What's up with that'!! I think its the only video about onions.
*0NI0N!*
He didn't burn every onion and say that they are all literally poison, so this is a very inaccurate video.
It was a deep-chive into the world of the onion
There's this green guy I know who'd like to have a word with you.
Here in Catalonia we have a kind of green onion called "calçot" that looks a lot like a leek, but doesn't taste the same. We grill it on open flames until it's black on the outside but very tender and sweet on the inside. To eat it, we peel the carbonized layer and dip the rest in a very good sauce called Romesco and then use your hands to eat the white part from the bottom up and discard the green leaves. You must wear a bib! Hahaha It's very popular when it's harvest time (around February) to celebrate parties called 'calçotadas' with a feast of calçots and grilled meat. If you ever come to Spain, you really should try it! The most famous are in Tarragona and Valls.
Great video! Greetings from Barcelona!
That sounds like a lovely time!
I‘ve always wanted to try this after seeing a documentary about it years ago it looks amazingly delicious and messy. 😊
Don't you also hit people in the face before peeling so that the blacken exterior leaves ash on the other persons face? Or is that just in Andorra... hahaha
Why do you throw the green leaves away?
tiff2106 same here. Never thought it would come back after all this time.
I first encountered onion oil while eating noodles in a hole-in-the-wall restaurant in Suzhou, China. It couldn't have been simpler, just plain noodles mixed with onion oil and soy sauce, topped with some of the fried onions used to infuse the oil, but it was such a flavour bomb that I immediately ordered a second bowl... I'm so happy that you are sharing the joy that is onion oil!!
Step 1.
Pronounce them "ONYO"
Step 2. You are now a certified French master chef
I love a good helvy ONyO
I read that in Justin Wilson's voice.
I'm French and I aprove
is like a 6-pound onyO
SE ONYO
We have a dish in Yemen called Zurbian and we need fried crispy onions to make it. I remember when my mother used to fry some eggs with that oil the next morning. It was a very simple yet magical addition that succeeded to emboss those precious gathering breakfasts in my memory.
princess me What is Yemen like right now?
@@renegade_legend2583 There's the war, so not very well. However, the habitants try to live a normal life regardless of the conflict. I know only what my family tells me because I have left my country since 2018 and I couldn't return because of the pandemic.
sounds like a really good dish.
now i want an episode for their cousins, garlic! great video man
I didn't know that I needed this guide but it's awesome! I learned so much
I remember when Andong had 9k followers... I’m just so proud. He deserves a million more.
This needs a part two with garlic chives and all the lesser known alliums
cool idea!
My Name Is Andong
Please don’t forget ramson!
@@mynameisandong Um, when you said that the Chinese onion oil would keep for a long time, does that factor in the chance of c. botulinum growing in infused oils if the flavoring vegetables aren't acidified first? Sources say that you should use such an oil within a few days, at least if not refrigerated: www.extension.uidaho.edu/publishing/pdf/PNW/PNW664.pdf
@@mynameisandong Elephant garlic
Definitely
One of my favorite condiments is “good stuff”. Peel about five pounds of onions, and cut them into sixths or eighths, and then run them through the meat grinder into a large Dutch oven. Add about a 1/4-cup of olive oil, and then put the pan on a low to medium-low heat, and stir them every once in a while, until they are starting to caramelize, if your making this to pressure can, stop now, as they will continue to cook during the canning process. If your going to use it soon, keep it on the heat until fully caramelized. It is a great addition to soups, stocks, gravies, and meat loafs, etc., to bring a lot of depth and umami. Variations are the “Holy Stuff”, which is the “Holy Trinity”, of Creole cooking: Onion, bell pepper, and celery. Or, the “Damned Good Stuff”, which adds about fifty percent mushrooms. I make a batch of each every fall, and can them in half-pint jars. And, all of them can be used as the base for vegetarian soups.
Thank you so much!
This sounds amazing, I'm going to try it!
A good way to keep out people I don't want to keep in my life: seeing how shocked they are when they see how much I love onions (and garlic!). Thank you for the awesome video!
thats a bulletproof test!
Yeah some people be like "but you'll get garlic breath or onion breath" my thought is that's their problem not mine I'm sticking with delicious
I made the shallot oil. I used about 700g finely sliced shallots for 1L of sunflower oil. It is amazing! It's now my go-to cooking oil! I will definitely make this again! The crispy shallots turned out pretty good too, but I pulled them out of the oil a little too late, not burnt, but a touch beyond golden brown. Next time I will be more prepared for separating all the tiny bits of onion from extremely hot oil. Thank you for this awesome video!
Bro your channel is so underrated, I just found you like a week ago and I'm absolutely loving your content, keep up the great work
Fun fact: the oil in an Indomie (yes, that Indomie noodle) is just a regular onion oil. It's either that or garlic oil, which is basically the same but with its own taste profile.
Same-same but different.
Same same, but differenttttttt
It's fried shallot oil
For real? Wkwk
Damn you, Andong! Now I *have* to make onion oil… as someone who buys (and consumes) ~1-kg-net of onions/week I think I will sure love this. And while I'm writing this I think of making mayonnaise with the oil… **drooling intensifies**
Tell us how the mayonnaise is when you make 'em :)
Onion oil mayo... Now there's another thing I have to try!
As previously stated by others, please tell us about the onion oil mayo taste profile.
Try making the "soubise" sauce which is essentially bechamel with onion.
*Hands down the best restoration of anything i have ever seen. Absolutely beautiful*
Hey Andong, can’t sleep so I decided to put on one of your videos. They’re honestly perfect for a late night, informative, friendly, and positive energy chat, even if it’s only about onions. It’s nearly 3 am, but it’s ok, I’m on a Andong video binge.
I love scallions and spring onions. I'm glad I found this video because it has been really informative and presented plenty of ideas.
✔️ Easy to approach
✔️ Entertaining and funny guy
✔️ Extremely informative content
✔️ No BS video
You sir have yourself a new sub! I very much enjoyed this video and I learned quite a bit about onions in the process.
I'm really glad I found this channel. One of the best things TH-cam recommended me
Onion: I’m gonna produce this sulphurous compound to be used as tearing-gas to defend myself from herbivores!
Humans: Finally, some good **** food!
Me: 葱油拌面 is really good !
Indeed, 葱油拌面 is really good
Halt se
^^ that fail made them one of the dominant species on the planet...
Indeed. The "remainder" batch of fried onions from making onion oil at the end of this video is actually the objective for some, to whom the onion oil is the delicious byproduct. These pieces of crispy fried onions are perfect for 蔥油拌麵.
I don't like noodles too much but honestly, 葱油拌面 is fantastic, I don't know anyone who does not like it.
I love this sort of semi-theoretical, semi-practical video. There was a lot of information I can use in here. Thanks!
Have you come across the Catalan Calçot yet? It’s a specific variety of alium, which is pretty sweet, and not too intense. You pick them when they are still sticks, about a centimetre wide, before the bulbs have formed. Traditionally, you cook them in fires until the outside is blackened, and then you pull the cooked inside out, slather it in romescu sauce, and lower it into your mouth to eat. It has a significantly different flavour profile to most onions, without going into the leek or garlic flavours.
The season is generally in February to April. Let me know if you want me to try and send you a couple of bunches...
You have a perfect talent for balancing entertainment with captivating the attention needed for educational information. I enjoyed your video so much, thank you!
I have a giant pot in my backyard that has garlic-chives. They're very mild in both the garlic and oniony flavors. The other neat thing is that they grow back for me EVERY with any sort of work or watering for me, which is crazy living in Texas.
Still one of those videos I come back to every once in a while, I love being able to utilize an ingredient to its fullest. I made the onion oil around when this video first dropped and it was incredible, need to make it again!
By the way have you tired making a mayo with the onion oil, I feel that would be amazing.
gotta try this
dammnnn
Okay. You just made my tummy rumble like a tiger just thinking of how good that would taste! 😆
Sounds heavenly, like a milder aioli... 🧅💚🧅👏👍✅
Nice idea bro
Fantastically well presented. Very informative. Your intelligence is displayed by your obvious curiosity and your ability to explain without trying to impress; the true mark of a teacher. Not only did you answer so many questions that I came here with, you answered several that I did not know I had. Good on you sir.
As a kid, I used to hate onions (and garlic)... until I started cooking for myself. Now I use them here and there and pretty generously too.
Absolutely the same here :D
This is the video why I started watching your channel. I was looking for a new ways to use onions, but I found even more things. Your videos are amazing
Really interesting to see someone refer to red onions as being very sweet! I don't know if it's a variety thing, but the red onions I had growing up were quite pungent and sharp in flavour, which is why most people avoided them, and also why i loved them so much!
Will definitely try the onion oil though! Thanks for sharing!
They are intense and sweet at the same time. In their raw form, you'll mainly taste the pungency, but once they are cooked, even a little, they have a great, sweet flavour
I'm not super fond of them either. They smell like bad armpits. But rinse in water and cook with them they taste great. Just not raw. I even grew some this year. Sigh. Still smell like armpit but they taste good in my stir-fry 😋 🤣
@@finneh6145 This would make a lot of sense actually! We would only used cooked onion for stewed dishes or curries, and raw onions in salad. I think i recall the salads more whereas for the dishes the taste kind off fuses into them!
@@Emeraldwitch30 Ahahah the armpit has me howling 🤣 didn't realise that before. Oh are they easy to grow, as in say in an apartment or a small flat?
Same! I always loved them in stir frys, i think they pair quite nicely with soy sauce :D
@@Cyrano263 ive not grown them to maturity inside but i started 4 types from seed this year inside under LED lights, they did really well except I bought long red of Florence and it ended up being a small flat cippolini type red onion. Tasty but oof! Armpitty! Lol.
I bet with a small LED grow lamp set on a timer you could grow them and trigger them to bulb up. But even then onions are edible at any stage and you could just grow green scallion type onions in on the window sill.
My favorite that I grew was a zebruune shallot. I planted most wrong and under things that crowded them and they still grew larger than store bought. I was super happy.
Fantastic run down of onions. I really appreciate it. Also, seeing your enthusiasm and bright smiling face really cheered up my morning. Have a wonderful day!
That’s true! I love onions! LOL honestly you can throw them in almost any preparation or on their own and they taste amazing!
The onion oil is INCREDIBLE!!! ....I'm giving it out as Christmas presents. Thank You
"humans love onion's..."
Shrek is like onion's so......
We love Shrek
@ⰄⰓⰄⰀ Ofcourse, a mere peasant like you would not understand the undeniable truth that both shrek and onions have layers. Cringe.
@ⰄⰓⰄⰀ cringe
This onion oil has been a staple in my pantry ever since you dropped this video. It's my favorite thing to gift people.
Another way to dice onions North to South then stack back up together turn now slice again west to East you just diced the onions without that scary side ways knife motion hope this helps
Another onion treat instead of balsamic vinegar sweet Rice wine vinegar very tasty
I absolutely love this onion oil. I'm making it for the second time and I decided to just make a ton and bought a gallon of peanut oil and several pounds of assorted onions. I'm seriously considering making this for presents next Christmas
I think I've been subscribed since the "Berliner's guide to Döner" video and I really enjoy seeing your channel grow and your content and production quality evolve.
Keep it up and thanks for the great entertainment and cooking lessons! :)
Samee! So cool to see the growth
I recently discovered this and it’s by far the best food channel ever. Ever!
Awesome video, you really covered a lot about onions, but I still would like to make one small addition, the Tropea onion. It is an onion from calabria in the south of italy. It is said that in only grows in the region near a beautiful town called Tropea. The people in the south of italy especially calabrians are obsessed with that onion, even claiming it is the best onion species in the world while also having a healing effect and therefore being really healthy. In italy a lot of people come to Tropea from far away just to buy onions there. The taste is really unique being intense and sweet but still really mild. I felt almost obliged to mention the Tropea onion because Calabrian cuisine in general tends to receive less attention than it deserves.
Sono le cipolle migliori al mondo
I’m currently in between stirring the oil, in about halfway through and it’s smelling amazing!
I can't be friends with anyone who doesn't like onions. 💀
AMEN to that !
You can't be my friend then
I don't like RAW onions, that's a problem?
The struggle is real when you have a friend who can't eat onions because of irritable bowel syndrome. Can't exactly blame 'em for it, but it's a struggle nonetheless. (Of course, the person with the IBS is the real sufferer...)
@Maybe, maybe not. How can someone not like music??????? That's literally the only thing I can enjoy besides cooking
What an incredibly timely video! I just made a big batch of fried onions yesterday and I saved my onion oil too. Eggs cooked in the onion oil are delicious! ✌😁
They're also popular cuz not many pests damage them when growing. Also chives n stuff are cut and grow so little effort, high yield
you could (and propably should) use the leftovers from the onion oil, to make onion jam!
just put them back in the pot, add a some water, a decent amount of brown sougar, salt, pepper and (freshly roasted and grund) coriander, and maybe some cardamom .. put a lid on, and let the whole thing simmer low and slow for 2-3h, before hitting it with the stick blender. once reduced down to a thick paste, it keeps for a long time, and is't so, so good.
Oh my god, what the hell?
This is again a great overview you created here. I definetly learned something throughout this video, and I so agree on how you can use spring oninos and scallions haha.
Keep up the good work, I loved the video!
Had to check this out, I eat onion constantly, almost with every meal or sandwich, have a variety in the garden all the time. I think I'm going to like this suggestion. I will definitely be making the onion oil. This is only my second video, and I love ya, great easy presentation.
Chives: 'The Delicate Artisan'.
*laughs in Chinese Chives*
Really appreciate videos that go beyond recipes to help me understand how different similar ingredients function, so I'm helped in knowing how to use them in general and why recipes use them.
My eyes have never cried so much watching a video 🧅 🔪😭
I made the onion oil and added some lemon zest just because I felt like it. It turned out great. Used it in a Moroccan green bean salad. It tasted great. Thanks for the video.
Taking onions "too far" by caramelizing them for a really long time on low heat is great for when you want to make a sweet and oniony hamburger sauce.
Agree. I Add a few tablespoons of veal stock for extra amazing flavour
Oh yes! I caramelized some red onions once for pulled pork nachos. It took a while, but so worth the effort.
Italian Parmiggiano with caramelized onion sauce and a tip of honey, it is the most satisfying antipasta.
stefano song oooh Stefano- sounds amazing brother 🥰
Maybe, maybe not. I make it. It takes an entire 2 days though if you’re keen. Otherwise buy it at a fine ingredient store/deli. As for veal jus as it’s super concentrated.
Was ich an deinen Videos so klasse finde ist, dass ich dabei so viel lerne. Und...dude you sure are passionate about what you're doing. A pleasure to watch. Danke.😊
this video was very informative but I feel like I watched so many onions and heard the word onions so many times that I don't know what an onion is anymore
now imagine editing this video
Semantic saturation. It's a thing.
@@austenhead5303 Wikipedia said its "Semantic Satiation". Semantic Saturation is a musical group
@@kyleevalencia1827 Heh. Yes. Guess the old braincell wasn't in the mood for accuracy that day.
Completely agree with your assessment of the qualities of the various types of onions. I've used them all. They each have their strong points (or super powers)!
I used to have a burger stand and I'd put an onion on the grill to bring in customers..
We just got a lot of onions from our garden , this Vidio ... perfect .. delicious ...
I just watched a 12:51 minute video about onions. Do i regret it
NO
I'm a huge fan of onions so this video is a jewel for me
What’s that Chinese chefs knife you were cutting a single onion with in the beginning?
It's called a nakiri. A very typical japanese vegetable knife
Finn Eh I’m talking about the knife at 1:25 which I’m pretty sure is a cai dao. Nakiris are also quite square but usually there’s a few key differences: a Chinese chefs knife (cai dao) is usually longer, taller, heavier and often thicker. It’s also commonly made with steel that’s a bit softer and less brittle. The other knife he’s using is also not a nakiri, but I’m not sure what it is. Looks Balinese.
@@Diphallia Ah okay, thanks for the in depth answer :)
Finn Eh you’re welcome :) I love my cai dao. Once you get used to size of it, it really starts to feel a lot safer than any other knives. When I come home late at night drunk and want to prepare a snack I usually reach for the biggest knife I have, even when I see two knives I can feel exactly where it is. It’s reassuringly big.
Might be something like cck kf1303. At least the knife I'm referencing is one of the best for its price. You can look for 1301 if you prefer a little higher and bigger.
You can also look for their stainless steel counterpart which I don't know the ref numbers
Love the onion oil idea. Have made garlic oil, chilli oil, crustacean oil... Oooh, can't wait to get my hands on this !
"green onions on steroids" LMAOOO YOU'RE RIGHT!!!
I made the onion oil when this video was still a toddler. It was delicious and I only finished the last of it this week. Yes, nearly two years in my fridge and it was still great to the last drop
"Delicate and smol" me too onion me too
Awesome! If no one has told you today, you are amazing! Thanks! I love learning about what lasts a long time in the pantry! Also love learning about different applications! Thank you!
What?! Green onions are baby onions?! 🧅 I didn’t know that my whole life! 😂😂😂
OMG, how have I not found this channel before??? I love you, and all that you do.
“Oppa is here to help”
Me :👁👄👁
Onions are so underrated. One of my favourite things about cooking is the first part of so many dishes where I just fry some onions, whether I'm looking for that to be the basis of a nice fond on my pan or not, it's so lovely. Thanks for the vid!
"Humans love onions."
Meanwhile my mom giving my toddlerself raw onion as a playground snack. Not the green leafs, nooo the whole big chunky yellow onion. She believed it would be good for my hair and my teeth.
and yes it good for your health :D
You must have had a wide circle of school friends! haha :)
Actually, my mother used to make me onion and tomato sandwiches from when I was a toddler (raw Spanish onion and raw tomatoes with a little sugar sprinkled on!) I used to call them O.A.T.S. lol
I just really really like all your videos. They are culinary gold.
Green onion just an onion before they grew balls...
Well said.
I tried this out last night. It took an hour for the fried shallots and over 2 and 1/2 hours for the rest of the infused onion oil to caramelize. I'm pretty happy with how it turned out though
Literally, almost every dish in South Asian cuisine begins with sautéing red onions/shallots followed by tomatoes.
I just discovered your channel last week, and your content is awesome, Andong! Excellent, thorough, and well thought out presentation. Your channel is going to GROW! Best wishes from Indiana, USA!
Onions give me the gnarliest farts.
I would say look at white onions. The sulfur is what causes the farts... Eggs do the same... And the lowest intensity onions will do less to you.
@@leechowning2712 i actually already use mostly white or sweet yellow onions. eggs dont do it too me.
and it doesnt give /more/ farts, just reallll nasty ones lol
Absolutely wonderful master class in onions along with so many useful tips! Many thanks Andong 👍🏼.
That's why Indian food is so flavorful. They cook their spices with the onions for *ages* 🤩
and also the sheer amount of onions that‘s in indian food!
The flavor is from heavy mix of spices, not really onions. Indians usually eat onion raw, as a side to the main dish.
Live I meant more that the onions absorb the spices :)
I didnt know they eat them that way :o I would cry. Always. :D
75% of Indian dishes have a base of onion+garlic+ ginger+tomato+green chillies.
What? I mean WHAT?! Where has this been all my life?! Please do more of this. I need it.
I HATE onions! They smell to armpit.
I watched the video anyway tho
Among you are my go to guy for food explanations and awesome and unique recipes. Keep up the amazing work.I appreciate all you research.
Here in México, in the mayan region (specially the state of Yucatán) red onion (or as we call it, purple onion) is a huge deal. You can make a dressing by finely dicing red onion, and then adding white vinegar, lime/lemon juice, oregano, a pinch of salt, and if you are brave enough, habanero chili.
dude there is something about the way you teach is just perfect! i'm definitely trying the onion oil.
So glad I watched this, thank you for teaching us about onions and for the sharing the cool things you have learned. My cooking's gonna improve because of you!
My hubby is not a fan of raw onions, but they're so good for us. Now, I can try your tips and hopefully change his opinon. Thanx again!
duuude i discovered your channel today and i love it so much i'm such a mess right now everything in my life started to suck but watching this wholesome content makes me feel better keep up with the good work please
Man I'm tempted to make onion oil now thanks for sharing that trick and going into the complexities and nuances of onions a video that really was needed.
Your video editing skills are top notch!
Man..you've got some great videos going on. I love it...you've got a fan for life!!
A DEFINITIVE work on onions. Bravo, Andong!
I love this kind of videos, packed with information, tips and tricks, simply awesome!
Thanks great video as usual, also onion skins are quite interesting when you use them in stocks and jus.
Only cooking show I watch
I am definitely going to try the tip about soaking red onion in hot water for 15 minutes. Getting rid of the intensity while keeping the texture sounds awesome!
Thanks Andong!! Great video streak.