I really appreciate that you’ve created a dish of this calibre with something so cheap and already in everyone’s kitchen. Any chef can make themselves look good by using the world’s best, and most expensive, produce which is out of the reach of ordinary people. Elevating the humble onion like this demonstrates your extraordinary artistic talent and culinary skill. Thank you so much Jules, I’m going to make this one for a dinner party. I appreciate you so much.
Now I've tried it. It takes a LOT of time. The quantities was a little vague, so I am here with 1.5 kg chopped onion, but we can use it anyway. The onion-paper was tricky. With my shaky hands, 1 mm thickness is hard. All in all, it was edible, and I've learned a lot, thank you.
@@MrBeatboxmasta The onion paste is supposed to be spread to 1mm thickness. OP's sheet probably had thicker and thinner areas, or even tears. A restaurant or bakery will usually have custom made tools for spreading pastes to even thicknesses, such as when making puff pastry. It's basically a bench scraper with a notch cut into it
You can do something like i have seen people doing with cakes. Just an idea tough, put some object with the desired length underneath the spatula and just slide the spatula in it, like a ruler. Don't know if I made myself clear..
This is the kind of dish that isn’t really supposed to be made, but instead it’s a show of conceptual work and techniques, that can then be applied to other dishes. Truly great.
I have been subscribed for a few days now. I've watched several of your videos. I am at a loss for words. All I can say is thank you for this magnificent channel!
I highly appreciate his channel, using precise metric measurements, not using too much fancy gadgets, classics made simple but true to the roots, great works!
Wow great to see how much the production value of your channel has increased. Keep up the good work! Would be great to see some overhead shots inside of the pans as well so we can see what color and texture you are caramelizing the onions to for example. Also there is so much technique in this video. In the future you seeing some videos on those techniques would be cool maybe. I was really wondering how the dish ended up taste wise and texture wise. Keep up the good work champ.
This was absolutely unbelievable what you've done with this. Seriously this was creative, super useful, and actually inspiring to do with such cheap ingredients (or, uh, ingredient.) My only slight complaint is with the audio in the video. It's pretty echo-ey so it might be worth investing in some audio dampening foam behind your mic or even one of those tabletop recording booths Still though, that doesn't take away from this video. You got a new sub.
Hey Jules, thanks for the video and the equipment list! I was actually curious about the small blender so I might end up buying the same one you have. I have made some of your other recipes before and they were awesome. I think I'm going to make this dish too because I have a lot of leftover onions right now. Quick question about filtering the broth...can I use a coffee filter instead of kitchen paper? It seems like kitchen paper will absorb too much of the broth and waste it
Super urgent sorry, i ordered Wagyu Short Ribs and forgot the curing salt. Can i use normal salt instead for the 24h curing bath? Thanks hope you see this Sorry to post this here
Hey Chef, first of all fantastic dish, beautiful cooking. I do have a question if you wouldn’t mind answering if you have time. If I wanted to slightly thicken the onion broth, how would you recommend doing this without taking anything away from the flavour. Could I use xanthium gum powder? Thanks Chefs, hope to hear back from you.
What is the trick to the onion paper? I tried it in the oven, but the outsides got too dry and the insides stayed mushy. Clearly I had an uneven distribution of onion, but even the bits in the middle that would've been usable were not as translucent as yours. Did you add some kind of binding agent?
@@JulesCookingGlobal Second attempt came out better, still at 70 degrees. Had to go for an extra hour and still had too dry, cracked edges and a slight wet spot in the middle. I got 4 usable rounds out of it, so I'd need to do this way too often for it to be feasible as is, haha. I think my main issue is a slightly bent palette knife making it very difficult to get an even layer. I may try my dehydrator next, see if the air movement helps dry it out faster. And order a better offset spatula to get to grips with the flattening.
@@mikaloans3917 Hi Mika, yes I managed to get the process down to a reliable and repeatable system. Using a dehydrator set to 65 degrees, it took about 3 hours to get 3 sheets dried simultaneously. My process is more checking the consistency of the paper than waiting for a specific time. I ordered some carbon fiber drying sheets, then cut those to size and a hole for the central shaft using a knife, so they fit into the dehydrator. Then spread a 1mm layer on each of those. The resulting onion paper sheets were almost entirely usable and nicely pliable without brittleness except near the edges. I got a new, smaller palette knife, which helped with spreading the puree evenly. They say a poor craftsman blames his tools, but I found that using the proper equipment was a difference of night and day. One of the most important things to keep track of is creating a properly even layer. Thin spots become too brittle and shatter. Thick spots don't dry in time and are either just still liquid or too gummy and disintegrate when introduced to the wet filling. Mine never did get as nicely translucent as Jules', however that appears to be mainly a function of the cooking of the onions before pureeing. I had a batch go a bit too long without stirring during the long covered cooking stage, and they caramelized on the bottom of the pan. That batch of puree was a lot darker, and the paper a lot darker and more opaque as well. I think keeping the onions as glassy as possible will render the most desirable outcome. I made the dish for Christmas this year, and was not disappointed.
He jules ik vroeg me af welke specerijen maler jij gebruikt ik had eerder al dezelfde als die in de link gekocht zonder op te letten en kwam erachter dat dit een amerikaanse stekker (en voltage) heeft🙈
I think dishes like this is only appropriate in a degustation menu with at least 15 kitchen personel. I cant imagine this be in ala carte menu , its just too time consuming.
Unreal content once again. This man really giving away techniques you could otherwise only learn with years of fine dining experience.
Thanks a lot Naiad! Really appreciate it
And he is younger than me
I really appreciate that you’ve created a dish of this calibre with something so cheap and already in everyone’s kitchen. Any chef can make themselves look good by using the world’s best, and most expensive, produce which is out of the reach of ordinary people. Elevating the humble onion like this demonstrates your extraordinary artistic talent and culinary skill. Thank you so much Jules, I’m going to make this one for a dinner party. I appreciate you so much.
Now I've tried it. It takes a LOT of time. The quantities was a little vague, so I am here with 1.5 kg chopped onion, but we can use it anyway.
The onion-paper was tricky. With my shaky hands, 1 mm thickness is hard. All in all, it was edible, and I've learned a lot, thank you.
You should use a mandolin for produce that require super thin cuts.
@@MrBeatboxmasta The onion paste is supposed to be spread to 1mm thickness. OP's sheet probably had thicker and thinner areas, or even tears.
A restaurant or bakery will usually have custom made tools for spreading pastes to even thicknesses, such as when making puff pastry. It's basically a bench scraper with a notch cut into it
You can do something like i have seen people doing with cakes. Just an idea tough, put some object with the desired length underneath the spatula and just slide the spatula in it, like a ruler. Don't know if I made myself clear..
That onion paper is brilliant!!..thanks for sharing chef
Incredible display of technique. I love the content and inspiration! Merry Christmas and thanks for such a well done content!
So kind of you to say! Merry Christmas
This is the kind of dish that isn’t really supposed to be made, but instead it’s a show of conceptual work and techniques, that can then be applied to other dishes. Truly great.
Masterpiece totally surprising thanks and i am really appreciate it
Thank you so much for sharing this. I truly love it. Yes indeed. Love it. So going to try to make this.
Thank you
I have been subscribed for a few days now. I've watched several of your videos. I am at a loss for words. All I can say is thank you for this magnificent channel!
Same for me!
I highly appreciate his channel, using precise metric measurements, not using too much fancy gadgets, classics made simple but true to the roots, great works!
Thanks a lot Jimmy! Appreciate it!
I m so impressed wow you are very brilliant
genius. amazing techniques!
I never comment… but I must… this is really incredible! So intuitive with food🤯
One ingredient, so many techniques. You’re a mad man!
Thanks a lot! Appreciate it
Awesome… great techniques… thank you for sharing
Thanks! Glad you liked it
I love this channel and you are a genuine pleasure to watch and learn from ,I salute you and hope to learn much more
Amazingly original dish!!!
this is absolutely mind blowing!
Thanks mate!
great recipe Jules! thanks for sharing.
Thanks a lot! glad you liked it
world class finesse execution equals any 3 michelin star work this should be a signature dish of grounded sheer brilliance
This is so amazing
INCROYABLE !!!!!!!!!!!🤩🤩🤩🤩🤩
That was great. Perfect for a quick lunch. 🙂
Quick lunch? He’s on about toasting onions for 5 hours 😂
quick to eat...after prepared and served :P
Wow 👏🏾👏🏾. That's all , I'm speechless
Wow, incredible
Thanks Jimmy!
Wahou, man, that's an amazing recipe. Almost no waste and for what ? For such a beautiful and (I'm sure) very tasty dish! Bravo !!
love this concept & video ! thanks a lot Jules :)
Appreciate it! Means the world
genius Jules.
holy shit man that is insanely creative and beautifully done!! I’m gonna try making this!
Awesome!! Just only onion!!! Great
Thank you William!
Just AMAZING… each recipe is way better than most 3 Michelin stars dishes that I’ve tried. 10/10. By far, most talented cook of TH-cam.
Wow great to see how much the production value of your channel has increased. Keep up the good work! Would be great to see some overhead shots inside of the pans as well so we can see what color and texture you are caramelizing the onions to for example. Also there is so much technique in this video. In the future you seeing some videos on those techniques would be cool maybe. I was really wondering how the dish ended up taste wise and texture wise. Keep up the good work champ.
My God!!!!! It's W0W!!!❤❤❤❤❤❤❤
Congratulations to a wonderful channel
Thanks a lot! So kind of you to say
This looks amazing! Will have to give it a try! Thank you!
Great to hear!
That onion paper is something I didn't really think was possible but I suppose it's basically a fruit leather in a way. Brilliant work, chef!
Thanks a lot man! Very kind
Genius!
Thank you!
Bro you should be a master chef as simple as that
This is just wild.... What a mind you have. Thank you for the content, it's very inspiring
Appreciate it! Means the world. Have a good one 🙌🏼
Really great work as always.....i'm looking for the brand of the plate....i really like it.
Set fire to the onion peels then cover with oil😅 I love it
You are a genius
U deserve a lot more subs
Thanks Luke! I think so too… haha
My wife and I spend more time on your channel than we do on Netflix. Looking forward to the release of your book!
You are seriously awesome happy holidays my brother
Thanks! You too, happy holidays
This was absolutely unbelievable what you've done with this. Seriously this was creative, super useful, and actually inspiring to do with such cheap ingredients (or, uh, ingredient.)
My only slight complaint is with the audio in the video. It's pretty echo-ey so it might be worth investing in some audio dampening foam behind your mic or even one of those tabletop recording booths Still though, that doesn't take away from this video. You got a new sub.
Thanks a lot! Appreciate it and you’re absolutely right. Already ordered a new mic
What would this taste like! Excited!
outstanding content man
Appreciate it!
What an amazing amuse chef
Thank you and hope to see it more and learning from you..🤲🏻💪🏻💪🏻💪🏻👍🏻
All the best with good luck chef💪🏻
Appreciate it! Definitely more to come
The only thing missing is the onion ice cream ;) excellent work.
Hahaha I did one in the past and that was amazing!
Oh my god, that was amazing
Thanks a lot!
That is amaizing chef! Wondering what would happen if deep-fry those onion dumpling, does the oinion paper puffed？
How about make a brocolli one ingredient dish next time😀
That’s a good one, I’m not sure… but I’ll try this afternoon. If it works I’ll let you know
Exciting, with just one ingredient
Thanks!
Unbelievable chef, love your videos 🔥🔥🔥
Thank you! Appreciate it
full skill 🔥
Amazing
Thanks!
Yesss man!
Hey Jules, thanks for the video and the equipment list! I was actually curious about the small blender so I might end up buying the same one you have. I have made some of your other recipes before and they were awesome. I think I'm going to make this dish too because I have a lot of leftover onions right now.
Quick question about filtering the broth...can I use a coffee filter instead of kitchen paper? It seems like kitchen paper will absorb too much of the broth and waste it
That definitely works
Thanks a lot! Really great to hear you’re going to make the dish. You definitely can, as long as you filter the broth to remove any small bits.
hi chef. thanks for the amazing video! How does it work? onoin to paper without gelatin? can you pls explain this?
Insane as per Jules ❤️
Genius
Thanks!
thaanks chef for the video one thing i didn't see where you make onins cream plz Explain me chef thanks
King. 👑
Appreciate it!
The onion paper seems like it would be "chewy?"
Or, am I wrong and it's delicate and dissolves quickly in the mouth?
Super urgent sorry, i ordered Wagyu Short Ribs and forgot the curing salt. Can i use normal salt instead for the 24h curing bath?
Thanks hope you see this
Sorry to post this here
You are insane! Great content 👌
Hey Chef, first of all fantastic dish, beautiful cooking. I do have a question if you wouldn’t mind answering if you have time. If I wanted to slightly thicken the onion broth, how would you recommend doing this without taking anything away from the flavour. Could I use xanthium gum powder? Thanks Chefs, hope to hear back from you.
Thanks a lot! I would use Xantana or a little bit of potato starch
Super
Hi Jules, great to see, but - onionpowder in my own kitchen? I think I will never get rid of the smell.
What is the trick to the onion paper? I tried it in the oven, but the outsides got too dry and the insides stayed mushy. Clearly I had an uneven distribution of onion, but even the bits in the middle that would've been usable were not as translucent as yours. Did you add some kind of binding agent?
I would turn the oven down then to give it a more even drying process. No binders or anything. All my recipes are 100% what I do in the video.
@@JulesCookingGlobal Second attempt came out better, still at 70 degrees. Had to go for an extra hour and still had too dry, cracked edges and a slight wet spot in the middle. I got 4 usable rounds out of it, so I'd need to do this way too often for it to be feasible as is, haha. I think my main issue is a slightly bent palette knife making it very difficult to get an even layer. I may try my dehydrator next, see if the air movement helps dry it out faster. And order a better offset spatula to get to grips with the flattening.
@@damontheron3805 out of curiosity, did you have any luck with those updates you mentioned?
@@mikaloans3917 Hi Mika, yes I managed to get the process down to a reliable and repeatable system. Using a dehydrator set to 65 degrees, it took about 3 hours to get 3 sheets dried simultaneously. My process is more checking the consistency of the paper than waiting for a specific time.
I ordered some carbon fiber drying sheets, then cut those to size and a hole for the central shaft using a knife, so they fit into the dehydrator. Then spread a 1mm layer on each of those. The resulting onion paper sheets were almost entirely usable and nicely pliable without brittleness except near the edges. I got a new, smaller palette knife, which helped with spreading the puree evenly.
They say a poor craftsman blames his tools, but I found that using the proper equipment was a difference of night and day.
One of the most important things to keep track of is creating a properly even layer. Thin spots become too brittle and shatter. Thick spots don't dry in time and are either just still liquid or too gummy and disintegrate when introduced to the wet filling.
Mine never did get as nicely translucent as Jules', however that appears to be mainly a function of the cooking of the onions before pureeing. I had a batch go a bit too long without stirring during the long covered cooking stage, and they caramelized on the bottom of the pan. That batch of puree was a lot darker, and the paper a lot darker and more opaque as well. I think keeping the onions as glassy as possible will render the most desirable outcome.
I made the dish for Christmas this year, and was not disappointed.
@jules where did you get the plates?
A M A Z I N G!!!why you are not a 3 star Michelin???
He jules ik vroeg me af welke specerijen maler jij gebruikt ik had eerder al dezelfde als die in de link gekocht zonder op te letten en kwam erachter dat dit een amerikaanse stekker (en voltage) heeft🙈
This concept of using only one ingredient would be a nice test on a chef school
You gotta try your dishes at the end haha
tu régales 🇲🇫
I wonder what it tastes like
Incredible ♂️
Instant Subscribe
Legend!
Where i can buy small blender
Serve with crispy onions :)
Crispy onions are heaven!
Tu es génial!
Hey Jules, do you use a dehydrator to dry them or do you just use your oven?
You can use both
I remember an episode of "Iron Chef America" where the secret ingredient was onions ... I can't help but think this dish would have done pretty well!
Thanks! Means the world
They would have nothing on the plate, due to the time it takes to make.
1 ingredient but 999999999999999 Kitchen Utensils
Ingredients white wine vinegar,water,oil,onions dunno about you but that seems like more than one ingredient.
speechless
Thank you!
👏👏👏👏
Appreciate it!
😂 Crazy 👌
Thanks a lot!
Onions
Oil
Salt
White wine vinegar
Titled just one ingredient. 😐 lies jules 😂
Make a recipe only using water. That’s all I have in my house.
Really insiping!
Don’t oil and salt count as ingredients?
Was waiting for someone to ask this 😂 For me not, but I guess it’s what your think for yourself
@@JulesCookingGlobal It is for me, because when I prepare ingredients according to recipes, oil and salt count, too 😄
I think for most chefs it’s not because it’s a seasoning
Liijp
Thanks!
I think dishes like this is only appropriate in a degustation menu with at least 15 kitchen personel. I cant imagine this be in ala carte menu , its just too time consuming.