Caramelized Onions

How to Make Caramelized Onions
Onion type, skillet type, and other important considerations
Makes 2 cups of caramelized onions
3 Lb yellow onions, sliced pole to pole
1/3 cup olive oil
1 tsp balsamic vinegar or to taste
Salt
Browning:
Set a 12 inch stainless steel skillet over medium-high heat and add the oil. When the oil starts to shimmer, add the onions and a couple of big pinches of salt. Mix to integrate the salt and then leave your onions alone until they brown on the bottom. Stir, and continue cooking over moderately-high heat only stirring after you get color. As they continue to cook, browning will happen faster and faster, so you need to watch them closely. If the bottom of the pan ever looks dry, add more oil and if onions or the brown bits are turning black instead of brown, lower the heat just a bit. This stage takes 10-20 minutes.
Sweating:
Reduce heat to low and cook stirring occasionally until the onions are very soft, jammy, and mahogany in color, 20-30 minutes. Add the vinegar. Taste and correct for salt. Tilt the pan, move the onions to the higher end, and let the oil drip out for at least 5 minutes. At this point the onions are ready to use, but I usually let them cool in the pan and then move them to a container. Store in the fridge for up to 10 days.
Note: For a smaller amount, you can cook 1.5 Lb of onions with ¼ cup of olive oil in a 10 inch skillet. That’s the smallest batch that works well.
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[@tiffr7878]

I noticed that you’re consistent with measurements and details (i.e. amount of oil, size of pan, etc.) and I appreciate that a lot. Some cooks would say “a tablespoon” of something then add WAY more visually, and as a beginner cook that still struggles with eyeballing measurements and ratios it can get pretty stressful getting the right taste of things. Your videos are also helpful and always straight to the point. Thank you so much!

[@DonNick.]

You need to understand that everytime you cook you might need to change things a little, its not like X + X = Y always, sometimes its 1x + 3x = Y

[@Ninjamohawk]

This is a genius explanation of how to caramelize onions instead of wilting them.

[@deanasnarky3903]

I love that she gives very clear directions! I also love the little story about how you did before you knew what you were doing, I think that would encourage budding chefs

[@TrishTruitt]

I love how you give such complete instructions, including pan size and oil amounts. Love your voice and accent as well. You're a natural teacher. Thank You!!

[@paulameng4011]

My life has changed since I found you. I'm now a caramelized onion lover, potatoes and peppers. Oh my, you make me hungry and I love your teaching style. ♥

[@shakey215]

very informative. the only problem is that when I reduced my onion to a low heat after browning they didn't sound like a softly spoken eastern european lady. any tips?

[@momzilla9491]

Jake, I couldn't get the onions softly cooked either. I added a 1/4 cup of water, put a lid on the frying pan, and basically let the water boil off. Then I went about finishing the recipe for C.O. Worked out really well.

[@lottatroublemaker6130]

Neither did her onions, so that’s OK❣️☺️👏

[@BoHarry71]

zdravstvuyte

[@HamzaKhan-iv7ct]

eastern european?

[@sunshine2049]

Hamza Khan she’s got strong Russian accent

[@sharkloo7482]

This is one of the best cooking tutorial I've have ever seen in my whole life. Thank you for this. 👌 Time to make my caramelized onion.

[@oscarjetson128]

I followed this recipe EXACTLY and it turned out amazing!!! So good!!!

[@charliemoody7168]

I’m still fairly new to getting cooking tips from YT…most of what in know about cooking came between the ages of 7 -13, from the grownups, but that was way short on techniques. At this point, after 60 years in the kitchen, I have never made a batch of caramelized onions that turned out like I wanted…and here comes Helen, to SHOW AND TELL me in less than 10 minutes literally EVERYTHING I didn’t know about how to get it done - no more missing pieces. I’m confident that my next batch (later this week) WILL turn out like I want. Thank you (again), Helen - and WELL DONE: you are a treasure!

[@tyefinenyu875]

I loved the “ want to use other onions? Well don’t!” 😂

[@Iman-wl3lk]

I’ve failed so many caramelised onions recipe but I finally achieved it this year bc of this video :D tqvm

[@mk325ef]

I've spent quite a bit of time watching videos on this subject, including videos featuring well known chefs, and I think these onions look the best out of any videos I've watched. Thank you for the video.

[@konkret7]

I just looked up "pleasant" in the dictionary. It said, "see: Helen Rennie" Thanks for a great tutorial!

[@crecielens9993]

What about nutrition what happens to nutrients when overcooked?

[@billmorash3322]

@@crecielens9993 If you're concerned about nutrients, try serving the onions over granola.

[@megsarna7429]

@@crecielens9993 if nutrition is wat u want then eat onions raw

[@darrylwayne1292]

I love this ladies voice. It’s beautiful and soft

[@mariegrobler3069]

I've been cooking for many years. I can watch cooking videos for hours. I must say...I absolutely LOVE your way of cooking and detailed explanations.....

[@nicacio73]

Thank you Helen. They turned out perfectly. You are a natural teacher.

[@goliath257]

Excellent information and presentation thank you.

[@coloren1]

Watching this early in the morning, I was so enthralled that I went out and bought onions, came home and made this......Looks FAB!! Thanks!

[@VanagandrAngr]

I love amount of details that she gives this is very helpful.

[@whoisrichardedward3597]

Onion Love!!! I can smell it right now!!!

[@Elkanderowicz]

I've been returning to that recipe several times now, it's perfect!

[@etiennedeklerk]

Finally! This simple, basic technique works amazingly well. I've been searching because I'm never satisifed with the result, until now. Mission accomplished, technique conquered. Thank you

[@2AKNOT]

Great details. This is what every cooking channel should offer it's viewers.

[@C05597641]

Great video. You spent enough time on this. Other videos were too short and I felt I was improvising when I tried to do this.

[@patriciatreslove4449]

I could watch you cut onions for hours, I have never tried to caramelized onions, thank you for your excellent video.

[@lindanoel1853]

Delightful -- You and your clear easy-to-understand SPEAKING and those essential information directions ~ !

[@The666VampireGirl]

i want to try and make my own caramelized onion hummus, so learning how to make caramelized onions first is important to me

[@LookoutVan]

Still haven't tried making them but this video is amazing! I love the attention to small detail it helps people who are just starting to cook like me.

[@leonarddaneman810]

I've made about five large batches of French Onion Soup and found your tutorial. May I say, your instruction was concise and perfect . . . thank you. I've seen many other videos, and no one comes close to your expertise and communication. The caramelization is essential to get the most flavor in the soup. I use sherry, sometimes Worcestershire, but will try the vinegar next batch. I subscribed to learn more . . .

[@AtlasFlynn]

I watched another video on how to make Caramelised Onions and they said 'this should take about 15 minutes to make' I prefer this video

[@digidali999]

Very good video. Just what I needed.

[@sweetcanary3006]

Thank you so much Helen Rennie for all the details about everything - excellent !!! : )

[@tejask6034]

Best and the most professional explanation and presentation I've seen...Kudos...!!!

[@cmo_rocks]

Onion jam is also amazing

[@jovenardmapanao4443]

#realcomment I thought I made pretty respectable caramelized onions, but these are next level! Great tips to try for my next batch.

[@se7encureton]

Yor are so kind in you’re voice.

[@Pindi44]

Just magic! You madam are a wizard.

[@heaven4012]

My grandma made gravy with caramelized onions, it wasn’t your typical gravy it had a lot of oil, but it did numbers if you put it on some bread

[@badgebadge8946]

Awesome tutorial. Too many people show you how to do it in 15 minutes, which is criminal.

[@kiticiti5594]

Please please active the CC option. My laptop does not have sound, and being of normal hearing my lipreading skills can land somebody in hospital. Love your channel.

[@sofiandonkerwolke5402]

holy moly, was looking for yhears for a chef that explains even to beginner, taking time and explaining clearly, I think I just found it, thank you, new subscriber from France

[@jerryabrowne]

Yellow onion! I've always used sweet onion like Vidalia. I'll use yellow the next time. I could never get mine to gel up like that. Thanks!

[@515aleon]

This appears to be a very clear explanation without the BS re: 10 minutes. No way does this take 10 min. Hoping I can now make them because they are amazingly delicious. (Also good explanation of which onions to use and how to cut.)

[@realtalkz3930]

Cheddar cheese and caramelized onion toasties are a must your welcome

[@reveme]

I did that with a lodge cast iron skillet, and the result is almost as good! But I've to admit that the temperature management is a lot more difficult...

[@doinaspiru2510]

Oh my God, I just discovered you right now and I have to say I simply love you 💝💝💝

[@SportsFan0027]

It’s past midnight and I’m craving caramalized onions 🧅

[@yujinpark6374]

Pure genius! Thank you

[@65LB]

Never successfully made French Onion Soup until I learned to caramelize the onions.

[@davidcraig9779]

This is great too, if you add cabbage, beets and parmesan cheese.

[@nosaltiesandrooshere7488]

👍 Danke fürs Hochladen! 👍 Thanks for uploading! 👍 Very good and beautiful, thank you! 👍 Sehr gut und schön, danke!

[@markgigiel2722]

I don't know it I have the patience for that, but it looks delicious. I do them on high heat with less oil and stir like mad and it's pretty good.

[@Dezmen1992]

Deffinitly gonna use this for a french onion soup, i am always scared that i take the onions to far but when i saw this. my my, good stuff!

[@satts1949]

A major yum!

[@susanpremo8068]

French onion soup!? Yum.

[@gigidope]

No butter needed? I love your voice and videos! ❤️❤️❤️

[@Chellybelly813thatsme]

Love your voice and great video and I bet French onion soup 🍲 😋 YUM

[@whyanita7187]

Mmmmm i love onions 🤤

[@marcush4741]

I make a cooked onion casserole for just about every holiday. It usually means cutting a giant bag of onions. I legitimately bought a gas mask just to deal with the onion tears lol

[@ByKristyLin]

this was so detailed thank you!

[@AAA19999]

Adding small amounts of water repeatedly makes perfect caramelized onions in my experience - don't need to worry about type of pan or onions

[@overknox6558]

Best vídeo on this ive come across! Ty!

[@jonathanstone7273]

Beautiful

[@abulferr]

#realcomment… I saw some of your videos only recently through recommendations… The way you explain everything precisely and clearly got me hooked, so I subscribed… I hope you will see this comment to answer my question… Regarding caramelized onions, I tend to make large batches when onions are in season… my question is, can I freeze caramelized onions?

[@m.corege9726]

New to your channel and maybe you've already done this but would love to see a lentil soup and one for French Onion soup - it's -7 here in Canada so we need some soup recipes - thx for sharing - wonderful video - cheers from Canada

[@MLFORAN7]

Not happy there is no Closed Captioning option. I bet it was some good advice too!

[@CollectingPlastic]

Lovely, thank you.

[@myndwork]

Omg i love this lady, so charming. Great video lady, love your accent!

[@doanius]

Great video! Thanks for the lesson.

[@artcook1976]

I hv found if I cut back on the sherry ,that I don't run into the wall or cut my fingers ,nearly as much Thank you much 🙏☺

[@winkipinki007]

Superb!

[@ShadowPoet]

I find I get much more consistent results using diced onions instead of slices. The end result also has no stringiness and is more spreadable (because let's admit... this stuff was MADE for samiches!)

[@nathanrittenhouse3589]

You need to add brown suger so gooood

[@fuddrucker74]

She is delightful

[@glennvanderwerff4985]

#realcomment I am caramelizing 3 lbs of yellow onions right now. I love your video, Thanks

[@tomyanno972]

Thank you, Helen!

[@7wiiskate]

beautiful onions, i like to add a bit of oyster sauce but i am sure this one is yummy.

[@precisionknifesharpening3102]

Now I know why the onions in my onion soup don’t look appetizing. I have been cutting my onions wrong. Thank you Helen.

[@trumanhw]

CPACIBA!! So adorable.

[@creativeplanetjanet]

Pole to pole makes a lot of sense. Scared of moosh, scared of moosh! 😜

[@3joewj]

After listening to her you can hear the femininity in her voice which I have not heard for a long time in America.

[@dennydiaz5080]

Joe ikr it's a bit depressing as a American.

[@Nuno1137]

I don't use a pan, I use a stainless steel pot. It works the same. I also don't add oil...I add some raw evo oil at the end.

[@kirune]

I like to add a bit of pepper to the mix, before the 2nd stirring.

[@glenwestphal7510]

Out of all the stupid videos I watched , yours was the only really dark caramelized onions that I was looking for . But then , you really explain how and why and no one else's was showing that , none of the videos explained why or how long theirs were done in 15 minutes 🤔 so I'm going to study your sight to see all you have because I want to know how and why , it's just me , lol 😆 thank you 😊 I want to make the best recipes I can for the people I love ❤

[@kunaalkhanna]

Soupe à l'Oignon Gratinée

[@helenrennie]

yes :)

[@mrgallbladder]

Soup... Could you use a Dutch over to caramalise the onions and achieve a similar result?

[@helenrennie]

you could, but stainless steel skillets distribute heat more evenly than dutch ovens. My dutch oven always has some hot spots that tend to burn.

[@edhog]

Helen. You're aweosme. Thanks.

[@pagodadr]

Love Onions, however, u cook them!

[@tloverde1166]

Great video as always! Are you making French Onion Soup next????

[@helenrennie]

yes!

[@tosca...]

#realcomment Haha! I too suspect French onion soup. Can't wait for your fast chicken stock. Good stock and good caramelised onions sounds like a marriage made in heaven :) Your time checks through the cooking process is much appreciated. Usually I make this while multi tasking so end up with unevenly cooked onions not all jammy in that magical way. We are not big meat eaters in my house so caremilised I onions end up being served with cauliflower* but also they are magic in tossed salads. * I make roasted veges such as cauliflower, heritage carrots, a little butternut pumpkin, sometimes broccoli, and caremilised onions served on a bed of home-made hummus with some toasted pistachios, sesame seeds, some sultanas and flat parsley. I can't remember where I got this recipe (maybe Yotam Ottolenghi?) but I've modified it during the past two years and it is a delicious dish for lunch, or, any time really! Some kookaburras are laughing at me outside while I write :D

[@helenrennie]

can I come to your house for dinner ? :)

[@tosca...]

@@helenrennie If ever you are in the Sydney area...... :D

[@anaqi2gochannel2020]

Nice good

[@kneadsensual7366]

This is terrific, thank you!

[@poloo92]

Man that was incredible !

[@sevengoals]

Super!

[@jpmhometv1819]

i actualy like red onions and shallots more the yellow onions for this

[@angrymushroom26]

would a pound of onion be okay for my 8 inch stainless skillet? single person but love me some onions and don't want a massive pile.

[@zheckav]

Хрестоматийный русский акцент))) Однозначно лайк, коллега 😘

[@zeeek1]

Beautiful, thank you!

[@SamsonGuest]

#realcomment Is the 12 inch/10 inch diameter referencing the surface or the rim of the skillet. I tried to look up the measurements for the misen skillet helen uses but couldn't find this specific information.

[@SergiuNegara]

Love it, thank you!