Caramelize Onions The Correct Way (Caramelized Onions Recipe)

[@wot_hog]

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!

[@farmageddon]

Why, thank you! I really appreciate your kind words!! :)

[@luke125]

Agreed

[@julesfalcone]

If KZbin 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.

[@EndWach-gi1nh]

The right way is to boil with lid first, then remove lid and let water evaporate. Then butter.

[@sarahdoanpeace3623]

Yes

[@markcoren2842]

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

[@farmageddon]

That's awesome, Mark! I'm glad you are enjoying the onions!

[@5e88e]

Finally someone who does it correctly.

[@elderscrollsbladesfan]

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.

[@drmoovingroovinbass5348]

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

[@k.d.miller9645]

Really appreciate your "correct" demonstration on caramelizing onions. It's a long but simple process. Thank you for your teaching.

[@xxiceboxcakexx]

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. 🙏🏼🙏🏼🙏🏼

[@farmageddon]

it's a bit of work. but they're so good!

[@Bugnetblue]

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.

[@twozerosix206]

It’s 7:30pm and just started. Thanks for all,of your videos, I’ve made a few things you’ve uploaded

[@sebastianrico9601]

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

[@davidungarelli1264]

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 🙏

[@markusalexander6224]

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!

[@farmageddon]

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!

[@markusalexander6224]

@@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!

[@farmageddon]

@@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!

[@SteveWynn-x2j]

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.

[@KariTurtle]

I made this yesterday, it took about 7 hours but pure deliciousness!

[@farmageddon]

I admire your dedication!! :) And I'm happy you enjoyed the onions!! They really are good!

[@redpill5671]

Wow.

[@omerbelahnes7974]

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.

[@farmageddon]

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!

[@LarryHester]

Would you mind sharing your steps for the Instant Pot?

[@nathanielgriffin327]

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.

[@sahar5177]

You are the best thing on KZbin 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

[@farmageddon]

thank you! :)

[@BlinkinFirefly]

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 ^^

[@farmageddon]

Hey, thank you very much for your kind words! I really appreciate it! Your comment made my day!

[@brianclevenger5521]

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.

[@farmageddon]

I wish we could ask your grandmother her caramelized onion secrets!!

[@heartsandmindsathome]

🤤 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]

You're very welcome! Thanks for watching! I'm super jealous! I plan on buying some land and starting a farm one day!! :)

[@heartsandmindsathome]

@@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.👌😌

[@gracemark9809]

how was it? :D

[@heartsandmindsathome]

@@gracemark9809 extremely delicious! The only sad part is how much they shrink and how fast they go lol ;)

[@gracemark9809]

@@heartsandmindsathome but its all worth it right :)

[@retrocny5625]

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.

[@sophiabultena6781]

I made caramelized onions with 30 lbs of onions yesterday and canned them up to put in our pantry 😊

[@maruisgreyling1941]

Thanks alot, how long can you store them in pantry, Namibia🇳🇦

[@sophiabultena6781]

@maruisgreyling1941 I've had them 11 months now and they are still fantastic

[@Beginnerss]

So did you just put them into mason jars? Is your pantry cooled/cool in the summer?

[@sendmail7]

?

[@TOM-C.]

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!

[@Eledaraumar]

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.

[@Rickflairshair]

I love caramelized onions and ground beef. Its such a simple yet awesome dish. Thanks

[@PhilippeDevienne-eh9tx]

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.

[@KeesKouwenberg]

Now this is the recipe I am looking for for so long. Monday (Saturday now) I will go and buy onions and caramelize them!

[@Mike3313]

made these tonight for a big birthday party cookout... they were a hit!

[@farmageddon]

I'm glad you enjoyed the recipe!

[@eckankar7756]

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. .

[@farmageddon]

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!! :)

[@douglasernst9477]

I love caramelized onions with or on top of a properly cooked medium rare ribeye with cracked pepper and a spritz of fresh lemon juice for a bright taste which every bite I get savory,(beef), sweet(onions), tangy,(lemon juice) and a bit of spice(pepper corn). P.S. a sip of a very hardy red Merlot to clean the palate to experience it all over again!

[@sandraelboubkri2563]

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?

[@dawgunit1953]

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

[@farmageddon]

Thank you!

[@Phara3on]

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

[@farmageddon]

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!

[@Phara3on]

@@farmageddon oooo Pad See Ew? Kimchi? Or any thai food tbh 🥰😍🥰

[@Phara3on]

@Jason Farmer also out of curiosity, do you have Audhd (autism and adhd) because you give off that vibe? (I have Audhd).

[@farmageddon]

I don't. But my mom is the CEO of a charity that provides services for children on the spectrum.

[@RougeM88]

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!

[@pectenmaximus231]

Chop tops off, pour oil on, foil sealed, oven for 40 min. Watch a video for details. Slightly more difficult than boiling water.

[@jonbranden]

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.

[@lrom5445]

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.

[@anitak8056]

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.😋🧅💛🤎

[@thine_pale_one59]

adding this to mashed potato with the potato skin left in is phenomenal

[@saishades]

Thank you for this great video. Time to have some french onion soup😊

[@julianvickers]

If your caramelised onions are taking 5 hours, you’re doing it wrong. Probably the main reason you’re doing it wrong is that you're adding too many onions to a relatively small vessel. This means that it takes considerably longer to caramelise them, as for a long part of the cooking process, most of the onions aren’t in contact with the cooking surface. I am very confident that you can get similar results in an hour (or even less) by using fewer onions. In fact, I’ve done it many times. I know there is this inclination to do as many as you can, but with caramelised onions, stacking up your pot to the brim adds a lot to the cooking time. A second way to shave a decent amount of time off is to add a little water to the pot and close the lid for the first 10-20 minutes. This dramatically accelerates the softening process. Once the lid is off, the caramelisation can begin.

[@philhardy6470]

Julian, I’m gonna be doing my first Caramelized onions, so once if cut them, put them in a pan, with oil, i salt them, stir, then add some water, how much? To create a steam, with lid on. Great tip. Being disabled, can’t be around a pot for 5 hours. Your idea sounds good thanks

[@philhardy6470]

@@julianvickers I made caramelized Onions, did put a little too much water but easy to evaporate, I saw a recipe yesterday, Caramelized onions first, Pork in same pan, once cooked, Onions back in with flour and beef broth, until thickens, Pork back in, Onions on top of pork, Some Grated cheese, your choice, then broil, until cheese melts, they call it French Onion, with pork, very nice for my first try. Thanks for that tip though, regarding the water, it really did speed up things, well,I thought so anyway.

[@TheAsmrAddict888]

Absolutely. Important that they aren't over crowded because they saute or stew instead of carmalize. I make sure I have just enough onions to cover the bottom of my deep non stick pan. On low with butter and tad of olive oil. Once they start to soften up I add that little but of salt to help the water in the onion come out. Give them a stir and make sure much od the onions are in contact with the pan. Undisturbed but taking care they aren't burning. When they have a lil bit of brown stir again and leave alone again. I only use water if I'm making balsamic carmilized onions. The longest ill ever cook onions for carmalizing is an 1-2 hrs. When I need them fast I cheat with a teaspoon of sugar and ¼ of water and splash of apple cider vinegar. Stirring them up until jammy. They are just as good. I Haye when people on KZbin declare something the right and wrong ways. When it comes to cooking nothing is wrong of it tastes good. And he's wrong it doesn't take 5 hours for the natural sugars to release. After a hour on low the natural sugars are what cause the browning. I don't take anyone on KZbin word as gospel when it comes to cooking. Just suggestions. 😊

[@SpaceMonkey23101]

Thomas Keller's recipe for caramelised onions takes 5 hours, and he's one of the best chefs in the world, so...?

[@julianvickers]

@@SpaceMonkey23101 Firstly, just because Thomas Keller is a master chef, that doesn't mean that everything he does or says is necessarily the best and most efficient way to do things, particularly as it translates to the home kitchen. You only have to look at Gordon Ramsay's grilled cheese sandwich video to understand this. Secondly, Thomas Keller's recipe also calls for a lot of onions. A huge amount, in fact. As I mentioned in my previous comment, the more onions you add, the longer it takes, because the caramelisation process is expedited the more the onions get to directly touch the pan/pot cooking surface. Cooking 8 pounds of onions at a time will take a long time to caramelise. This isn't necessarily an issue for a restaurant kitchen, in which this can be done during the day around all of the other food prep that needs to happen. In the home kitchen however, tending to a pot of onions for 5+ hours isn't a particularly good use of your time, when you can caramelise a smaller amount in a much shorter time.

[@RigGames4]

Thank you! So many bullcrap videos regarding caramelized onions! You deserve more recognition!

[@farmageddon]

Thanks, Craig! I really appreciate your kind words!

[@gregkraft7292]

Looks really professional. Have you tried using a crockpot to reduce the amount of attention needed to make this?

[@janepalmer3706]

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. 🤗🧅💛

[@patrickanderson5927]

Now you have me wanting to make bacon, caramelized onion, eggbites! Would be so delicious!

[@shahrookherani870]

Jason, for your efforts much appreciation. As long as one gets the the desired flavour, time saver would be the way.

[@carolinajew]

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. :)

[@carsonvessar3763]

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

[@TheChef-ss9ek]

Those surely make the best curry base

[@mileswalters2372]

Thank you for making this when I have the time an patience I’m going to try this method

[@farmageddon]

Thanks for watching, Miles! Let me know if you need any help!

[@FarayukiDiro]

I tried this and put some chicken to cook it in. Best sauce ever!!!

[@Mrmegaton21]

Dude! You are teaching me so many new things!

[@gibcia123]

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?

[@Brettt]

Apparently I was a bit conservative with the heat, took me 8 hours 😅, but it was still worth it...

[@farmageddon]

Hey, Brett! Yeah, the first few times I made them, it took me a bit long. After you make them a few times, you'll dial in what heat works well and what doesn't! Another tip I always do is make a gigantic batch of them and freeze what I don't use in vacuum-sealed freezer bags, so I always have some on hand. That way I'm not spending an excessive amount of time too often! Thanks again for your support! I appreciate you!

[@MsZwebb]

@@farmageddon How do you recommend reheating them after frozen and also what is frozen shelf life?

[@farmageddon]

@@MsZwebb hey, Zack! I usually just run the freezer bag under some cool water for a few minutes and it's fine. Either that or stick in the fridge the night before I plan to use it. Either method works fine. Thanks for watching!

[@papisaoco708]

I’m throwing them into a homemade velveeta today. Thanks again for this detailed tutorial!

[@kathleenchisholm4672]

i love putting them on my pizza. really delicious. you are truly a rock star. nice work.

[@NooDLES411911]

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...

[@Witchhammer6669]

Hey man, I have been planning on doing this for a recipe for thanksgiving next week and was wondering, would this work in a crockpot on low heat? I’ve seen videos of people doing that on TikTok but not sure if it achieves the same product as what you’re showing here. Thank you a ton in advance!

[@alexw509]

I would LOVE to see your french onion soup recipe!

[@farmageddon]

Hey, Alex! Nice to see you again! I promise I'll do that video in the future!

[@marksposito817]

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

[@nattydred2593]

👍 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.

[@carmelo_southwesternaustralia]

Brilliant, thankyou

[@jurestramec2878]

Great video. How and for how long can i store caramelized onions in the jar?

[@farmageddon]

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!

[@JoWongRising-Millions]

Wow 4 hours! Looks delish.

[@SALTYTUBE]

I am glad I discovered your channel. Thank you for the great video!! You gained another new subscriber ✨🙌🏻

[@farmageddon]

Thank you! I'm really happy you found some value in the videos! I really appreciate your support!!

[@Jeffr33]

Hi @Jason Farmer, love the video! Where can I find your recipe for the egg bites though 👀

[@farmageddon]

I still need to make that video!! I'll put it on my short list! Thanks for watching!!

[@mathijs1987j]

@@farmageddon I would also love to see it.

[@SueMareeP]

Thanks for showing me how to make them the correct way. I will try this out, maybe not such a huge quantity for my first attempt. I love caramelised onions on pizza.

[@farmageddon]

Thanks, Sue Maree! You can also freeze what you don't use. That's what I typically do. Just freeze about 1/4 cup in freezer bags, so I always have some when I want them. Thanks for stopping by! I really appreciate you!!

[@SueMareeP]

@@farmageddon that's a great tip. I will consider that. My freezer is super small and usually filled with leftover baked goods! I might share your link to this tutorial in one of my videos, hope that's okay. I love how you explained everything so clearly.

[@farmageddon]

Of course, Sue! Share away!! Thanks again!!!

[@zebisnaga8438]

Tried it and it's completely different. 5H well spent lol. Please do a video on the egg bites!

[@zachshult]

Brilliant. Going to try this.

[@Skoben2000]

I LOVE carmelized onions. This is exactly how I make them as well. What do I do with them? Quiches and Fritattas Put them in salads Carmelized Onion Vinagrette Use in Pasta dishes and stuffings for stuffed pastas (Ravioli...) I make jams with them (As they are almost a jam as themselves) Mix with cream cheese and spread on bagels, canapés and the "glue" on the base of hors d'oeuvres for other delicious toppings. Mix with goat cheese and fill stuffed breads and savory pastries like Puff pastry and empanadas or to top Spinach soufles Mix a little in with some roasted or sautéed corn shaved off of the cob. Mix with Red, orange and yellow peppers to make a "relish" or "ragu" to sprinkle over asparagus for garnish Sprinkle over roasted potato wedges with some cheddar and chervil Caramelized onion cream sauces and gravies for meats. There's SO much you can do with them. They are DIVINE!

[@farmageddon]

We are cut from the same cloth! Caramelized onions make literally everything better! I'm keeping a record of your ideas and I might make a video on some of them down the line!! Thank you for watching and for your amazing comment!!

[@iano1973]

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?

[@amadoreyes1752]

I like making some caramelized onion and mushroom puff pastry tart.

[@3micsthriplethreat]

4-5 hrs damn! Gonna try this on my vacation this Thanksgiving Dope video!!

[@havehadit460]

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 😅

[@SedraArts]

Gonna try make these to make a grilled goat cheese sandwich 👍

[@cierrablue]

This is what I was looking for!

[@BigBoyJay_69]

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?

[@farmageddon]

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.

[@indianjoshi3001]

I have a question on this. How long does it stay without going bad if put outside and also if under refrigeration?

[@Wakeywhodat]

I’ve ruined a roux before but that’s only about an hour. I can’t imagine ruining 8 pounds of onions that takes 4 1/2 to 5 hours! Nice job.

[@karenorgan6203]

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.

[@farmageddon]

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.

[@karenorgan6203]

@@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

[@douglasbashaw9257]

good things take time

[@stynway59]

The results look incredible ( I'm caramelizing tonight for a French onion tart tomorrow on phyllo) But a couple of questions: when I've done a huge amount I have used a deep pot. But it never took that long. My mom grew up in WW2 Paris, and her mother was a cook (one job was for a baroness). She usually caramelized in a wide saute pan (sometimes in a deep pot, but it took longer). Depending on the use, she would pull up the fond with a bit of water or white wine, to add flavor and prevent scorching. Never needed sugar of course. The only speed-up she'd use, if absolutely necessary, was to cover at first to soften quickly, but the texture suffered. She wanted them to retain some shape. The other question is slicing. She, like I, liked little ribbons at the end. Though the grain clearly is vertical, cutting them conventionally always kept the slices together, but then.she and I cook for the standard 50-60 minutes, at quite moderate heat. As I'm making 2 pans at once, I'll experiment with the vertical slices. I waited to post this, and just sliced up the first batch vertically. I see that the ultimate thickness is determined here by the structure of the onion, not the knife. This will be interesting! Thank you for your tutorial

[@emmenneysuppliesandservices]

Hi Jason, how about chopped the onion to super fine cut using kitchen blender or food processor. is there any different?

[@farmageddon]

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!

[@emmenneysuppliesandservices]

@@farmageddon Thanks for your advice and suggestion

[@markv5576]

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?

[@v.z.407]

Thank you very much for sharing your knowledge! I made these onions folowing your instructions several times. Recently i found one awsome advice of how to speed up the process and I tried it two times - works very well l! First you have to steam onions with a bit of water for about 15 min on high temp.(with lid on the pan and stir few times, take care that they don't burn). After that I take the lid off, add butter and salt, lower the heat on medium, later lowe it some more and stir often . I would also advise you to think of what else you can do in the kitchen while you are looking after the onions ;) Hope this bit of info helps ❤

[@smokster0604]

I love them with everything.....Yummy

[@farmageddon]

They're a pain to make, but they are so good!!

[@kattiskablamski1393]

I like your voice , great vid. Do you know the lasting time for these ? In jar fridge ?

[@JuniperCrossing]

I could eat a bucket of them😂😂

[@moni4Jesus]

Thanks!

[@farmageddon]

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!

[@laulaug]

How long time will it take if i only use like 3 whole yellow onions to get them like this?

[@kiu8179]

Hello thanks for the video, and sry for my english. What pan do you recommend for caramelize onion, I mean stainless, cast iron, etc?. And does the lid is neccesary for this procces? Thanks in advanced.

[@farmageddon]

it doesn't matter which pan you use! and you don't need to use a lid!

[@doitumismou1329]

Thanks for the video. Where's the roasted tomatoes, caramelized onions egg bites, though?

[@karenorgan6203]

I’m thinking about maybe making caramelized onions for a beef homemade pizza

[@alexw509]

If I were to halve the amount of onions, would I still need four hours? I don't have a need for two whole cups, but one cup would be good for some recipes I want to try. Thank you so much in advance!

[@farmageddon]

Hey, Alex! Yes, it's probably going to take around that amount of time. I know it's irritating, but it takes that amount of time for the sugar in the onion to properly caramelize. :/

[@alexw509]

@@farmageddon Thank you! Another question- near the end, when you're talking about after it's given up most of its liquid, you say the bottom of the pan should look "something like this." I'm kinda new to cooking though and I don't know exactly what I'm supposed to be seeing. Could you describe it for me? Thank you SO MUCH!

[@farmageddon]

@@alexw509 hey, Alex! So, what you're looking for is basically at the moment the onions have given up all their liquid. That's when you'll turn the heat down. Basically, just push your spoon against the bottom of the pan and scrape across the onions. If there is still liquid, you'll be able to see it seeping out. When there is no liquid left, it will appear more dry (although, it still seems moist because of the butter). It's hard to explain over words, but you're just looking for the point where all the 'liquid' is gone. Even though it will still appear somewhat moist. You can see what I'm talking about better in the video. I hope this helps!

[@alexw509]

@@farmageddon That does, thank you!!

[@RedWhiskMedia]

Can you use oil or plant-based butter? I'm allergic to dairy.

[@saltedpeanut5571]

Thank you! How long can the caramelised onion hold in the refrigerator before expirering?

[@farmageddon]

About a week or two. You can also freeze it for about 6 months.

[@saltedpeanut5571]

@@farmageddon Thank you for responding - much appreciated. A section in my freezer will definitely be dedicated to a whole lot of these.

[@angelphalane399]

Looks soooo good!!

[@farmageddon]

Thank you, Angel!!

[@_Potato_Man_100]

How long can you store it on room temp, refrigerator, freezer?

[@allensbbqrotisserie5989]

Love This

[@jscottjohns1]

How do you make the egg bites?

[@itsROMPERS...]

Other channels are saying that you can get the same results much more quickly using water to soften the onions, then caramelizing them.