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Visit Rouxbe Cooking School to view a wide selection of online cooking classes, video cooking tips and instructional video recipes. This video shows the home cook how to make caramelized onions-- an easy and inexpensive way to add amazing flavor to the simplest dishes.
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45 minutes may seem like a long time but if you've ever made these you'd know why it's so worth the extra effort.
i love the sound quality! i love the sound of the onions being chopped!
Thanks SIRI
LOLOL^^
One of my favourite things to always have on hand. You never know when you might say "caramelized onions would go great with this". It's good to be ready.
I just tried this last night. This was a great video and as long as you take your time and don't rush it they will turn out perfect. Do not try to increase the heat to speed things up, it will end in disaster.
Thanks! I tried this in my cast iron skillet and it worked great!
Did you start the first 5 minutes on high covered then reduce to med-low un-covered? Every stove and pot combination is different. It's all about taking your time and recognizing the signs along the way to know they are getting to the desired end result.
Thanks for posting. I've had problems with them getting too dark, now I know to turn down the heat and to be patient.
@MommaBearShare You answered your own question. The printable recipes are all avilable on Rouxbe. We only have a few sample videos on TH-cam as this is not the player we use on our site. Once you learn cooking basics it's not about amounts at all as you'd already know what you'd need if you're relying on technique first.
We already have those videos available on Rouxbe.
@hanphilip Once uncovered and the heat is reduced it's all about taking your time. I usually keep a cup with water near by to add a few drops now and then to scrape up any brown bits from the pan. The end result takes me on my electric stove nearly an hour which is longer then we took over the flame in this video.
Watch the temperature and if it starts to stick just add a bit of water and scrape the bottom of the pan clean with a spatula. To get the colour your looking for this is a necessary part of making caramelized onions.
You can use any oil you prefer to work with. We used olive oil for this example.
You're right, after starting on high heat we then reduce to medium-low once we remove the lid.
@rouxbe great tip! i'm probably going to be making a french onion soup soon and will need a lot!
Perfect. I haven't done this for a while, I used to do it all the time to make onion gravy or to use as the base of certain curries or a chilli. I liked to deglaze the pan with homemade beef stock. I shall have to get back into the habit... although it appears I'm already in one.
It also makes the kitchen smell great.
I deglaze with Harvey Bristol Cream (Sherry)
Yes, I did that.
But other than a bowl full of liquid that formed, I ended up pouring the liquid out, turned the fire a bit higher, and eventually it started to brown like in the video :)
came out great :) !
Just watching this, it looks like it smells good. I want to go make some for no reason now...
A little salt does help draw out the moisture from the onions but it's not a deal breaker if you skip it. You'll still get a great result.
@imsotired247 Sound is such an important indicator when cooking and we pay close attention to capturing the best sound on set as possible. Thanks for noticing.
Your stove maybe hotter, or your pan thinner. When you take the lid off if there is a little colour just scrape the bottom on the pan and mix it in. That's where the caramelized colour is coming from.
I would use those to add sweetness to my potato soup with bacon it is just heaven!
Thank You. Is it okey to puree Caramelized Onion with oil + salt and then Freeze it in the Freezer ?
how long can it stay in the fridge?
Yeah....tried this before with my All Clad pots and it was a sticky burned mess. Haven't gotten used to the ways of stainless steel. I use my non stick for stuff like this. Any pointers for using All Clad MC2 pots and pans?
How long would they last in the refrigerator after being put away?
haha
@belrocksg You won't get the same level of caramelization in a non stick pan. The colour is coming from the onions sticking to the bottom and when you scrap them up or add a touch of water all the colour is going into your onions.
If you add mushrooms to the onions, will it turn out well or will it mess with the onion's process? I'm thinking that if you can, then you can whisk these into basically any recipe you wanted to. I always find that pre-made spaghetti is so tangy and I thought that caramelized onions would be perfect to sweeten it up!! I'm a huge mushrooms fan too though!!
If you want to use butter you could use clarified butter, higher smoking point than normal butter. Always have a batch of it, has a longer schelf life than normal butter and is healthier when using high temperatures. Strongly advise to look into it.
We don't have a recipe for this sauce. We just teach you the basic techniques required to create it on your own. You tube doesn't like links apparently but have a look at one of the 5 mother sauce lessons for Velouté.
its like watching a rocket going into space ... i stand humble before you .. great video .. thaaaaaaank you .. ...
Can you use a non-sticky pan? What would be the difference?
if i use any butter,should i additional salt?
Do the onions stay covered the entire time or just in the beginning while they are on high heat?
TheFrenchfries007 Once we uncover them after 5 minutes we never use the lid again.
As with any cooked whole foods you're good for about a week. Every time I've made this however it never lasts that long.
@heidishoshana I try to have some on hand as often as possible. The opportunities are endless if you know they are in the fridge.
I put these on a homemade pizza over goat cheese, divine, thank you!
what should I do if I don't have such a thick frying pan ? my frying pan is a 12 inch frying pan . is it possible to make this with any kind of frying pan ?
thank u sooooooooo much...... i really appreciate that u cared to reply..... thanx a loy...
I always sweat mine when I do a curry but caramelized would be great too.
In order to do this, one does not need a whole lot of seasoning and other spices, but to keep this simple is the best solution: a little virgin olive oil to begin and a touch of pepper, sugar and mustard and some water. What do you think of this?
Just to taste, 1 to 2 tsp depending how many onions you start with.
Sorry for silly question... but I though that "caramelized" means adding some sugar... But here is no sugar at all, am I right?
+AlexPat3d Thats true in part. Caramelised also means to cook something in such a manner so as to bring out its natural sugar content. So in this context the sugar content already present within the onions is used to caramelise it, no extra sugar needed.
Oh! So interesting! I didn't think than onion becomes brown because of it's own sugar! Thank you for this information! :)
AlexPat3d You're welcome :)
+AlexPat3d you mean its own sugar, not it's...
As I understood - onion has sugar in itself, and that is why it becomes brown when heated. Sorry, but English is not my native - I can write with mistakes)
I didn't catch the part where you added the sugar, don't you use it maybe? Is the result comparable to the ones with sugar?
Great video - appreciate you just have a voiceover & haven't ruined the presentation by overlaying it with music as some others sadly have.
Just one question - is the addition of salt necessary? What's the reason for it?
Thanks
which type of oil?
can some balsamic vinegar be added in the end?
Curious how many onions you started out with? What is the best type of onion to use?
I hope you made lots. It always seems to go so quickly.
So once you remove them from the fridge, what's the best way to reheat them?
@infamousmonster I love these on burgers too. I try to always have some in the fridge.
We also have a video that teaches you how to heat a pan properly. Seeing our video off Rouxbe.com without the supporting tip videos can lead to problems.
after cooking it on low for 30 mins a ton of water formed. is that supposed to happen? if not, what am I doing wrong? too much salt? cutting the onions too thin?
Thank you so much :)
Looks so good
It would have been nice if you mentioned the quantities. Also, instead of just "add the oil", perhaps say what kind. I'm sure I could find it on your website if I looked hard enough, but I am just watching videos on my phone - I don't want to go searching the web.
awesome... now to make my Japanese Curry
could you plz upload a video on how to make mashed potato gravy with caramelized onions?
A little sugar helps :-)
No sugar required in this version. These onions are sweet enough on their own and I wouldn't want to sugar to a savoury dish like this.
can you plz send me the link? all i found was caramel sauce and not caramelized onion gravy...
really well done video.
We started with about 12 medium sized onions.
We even have a video to teach you how to make clarified butter on this channel.
It's also a part on making a GOOD CURRY
Burnt mine a little.... still great on my sandwich and so sweet
thanks for the recipe. it was delicious just as i like it to be but i have some question. why my c.onion texture like a jam/ marmalade? it is spreadable.
+Aku Tak Pasti too much stirring and water
+Musclebrain Smartypants and time
thanks for the reply.. next time ill make it - water and stirring
Aku Tak Pasti Good luck :)
This dish requires a long cooking time and the milk solids in butter can burn if your temperature gets too high so using a higher smoke point oil is a fail safe way to go.
How much salt?
ive been trying this for almost a week now. done this over 7-8 times now. still no positive result. my onions get burnt. sorry for my bad english. i can use a bit of advice.
InVoKeRrulezz Turn range burner setting to lowest setting. Cook at that temperature the whole time and keep stirring.
Cook on a low heat and also make sure that the pan is thick based pan.
Also you have stir as well
+InVoKeRrulezz Also don't be afraid to add a bit of water when needed to deglaze if they're browning unevenly.
+InVoKeRrulezz Also dont leave them, dont ever leave them, let them cook the entire time in front of your eyes.
What kind of onions? How much oil? Thanks
@sonogramgrl Mmm, I just thought about them over hashbrowns...
The problem I always have is I taste so much as I cook them there hardly any left when I'm done.
I was going to scoff at the 45 minutes part, but then I thought about it for a while and I end up spending about that much time making mine. I use brown sugar and almost no salt though.
Low and slow is when the magic happens over time. I find the sweetness of the onions is enough for me but I'm sure brown sugar would be a bonus.
They look so goooood.. :p
would have been helpful in the beginning to mention that this recipe calls for 12 cups, :-/
+Josh Kreydatus That's why you watch the whole video before cooking.
It's funny mom refused to teach me how to cook food so I don't leave the house, TH-cam.... and I'm kidding about that...mom...thing.
@rouxbe I could PM the recipe. . . .
@heidishoshana We have a good text recipe for French Onion soup on Rouxbe.
rouxbe.com/recipes/2370
left overs huh?
+Petra J For days
@imsotired247 Ya, it's probably one of the highest quality videos on youtube!!
super
Just did this & it tastes amazing! Thanks for the recipe （≧∇≦）
@lolbethanyxx Dead simple and such a great item to have on hand to enhance so many dishes.
@bowow0807 I'd like a bowl of that right now thank you.
That is not low heat
45 minutes to cook!!
ohh!!! my apologies... may be i didn't browse well...... thanx a lot anyways.....
it's a knife, not a hammer
Lol yes
Around 50 seconds you mention "Preheat bottom heavy pan at high heat" then add oil. I did this. I then had a BLAZING INFERNO of a grease fire on my hands!!! I suppose my pan wasn't 'bottom heavy' enough, but you should mentions NOT TO USE HIGH HEAT on a large skillet or pan.
OMNOMNOMNOMNOM :D
you violate the food hygien laws by peeling onions over the cutting board
how?
it can be bacterias in the onion peels. I saw it in a video about how resturants should act not to contaminate shit ;)
Damn ive been doing this for awhile now :( RIP
exactly what bacteria will survive a half hour of cooking? the answer is none. what you suggest possibly makes sense if you're eating raw onions or using the board to prepare something else to be eaten raw.
holding the knife like a dumbass
+psWhatUp How so? They're cutting like a chef does...
this is so yummy, i had heard of caramelized onions but didn't know they were so easy to make (: