Caramelized Onyo (Onion) Fast & Delicious | Chef Jean-Pierre

[@lloritoovidexequield.8609]

I'm a simple man, I see Chef Jean-Pierre's video with "Onyo", I click the "like" button.

[@ChefJeanPierre]

🙏❤️

[@lolabelle4959]

Omg I'm exactly the same❤

[@KL005]

@@ChefJeanPierre OHNYOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO ALLONZ Y HON HON HON

[@johnon1785]

Don’t forget to ring that bell !

[@AlohaSnackbar-pc9gd]

He is THE Onyo Emperor!

[@ichsagnix4127]

Another classic with the trio: Emotional Support Butter, Onyo and Jean-Pierre

[@Acts238-39]

Precisely!

[@wally7856]

"Emotional Support Butter"? When you hear Jean-Pierre say butter is an "emotion", he's actually saying butter is an "emulsion". It just sounds like he is saying emotion due to his accent, lol.

[@johnpartipilo1513]

@@wally7856 He has said in the past that his bowl of butter is there for emotional support. Because how can you not feel good when you see a bowl of butter?

[@wally7856]

@@johnpartipilo1513 Okay, carry on.

[@charlotte-m5d]

I’ve never heard of emotional support butter, but I’m here for it!

[@TheTransporter007]

By orders of magnitude, *THE FINEST* cooking channel on the internet. No fluff, no "cooking influencer 30 minute life stories" just great cooking and les accents française!

[@TomFrew-l8m]

I have known this chef for more than 45 years, he has served me numerous times at his former restaurant the "LEFT BANK" in Ft Lauderdale, dishes like his brown gravy ESCARGO to Banana Fosters, made at your table. It truly was a dinner and a show. Thank you sir for your devotion to the culinary arts, and the inspiration you project to all that desire to learn the techniques you have mastered and shared.

[@ChefJeanPierre]

🙏❤️

[@BiigDaddyDellta]

I love the new, "glad you're here" line! Makes my heart happy.

[@ChefJeanPierre]

🙏🙏🙏❤️

[@giraffesinc.2193]

Me too!!

[@woodstream6137]

0:25 is your timestamp

[@BiigDaddyDellta]

@woodstream6137 Yeah, it auto generated the time stamp? I didn't make it, odd.

[@nottherealrashnar]

That last tip is actual gold! Allow them to cool to room temp to release the moisture. This is why I love this man! Thank you Chef!

[@lthead]

My freezer is going to be packed 17 years from now with all of Jean Pierres recipes 😂

[@RetirededKat]

A new video from the chef means it's going to be a good day.

[@jamesevans909]

"Sometimes it's all the little things, you know?" - Chef Jean Pierre

[@MikehMike01]

It’s a regular schedule

[@thegodofpez]

Caramelized onions make everything so much tastier! Thanks, chef! 😊

[@jenbrooks5872]

They do, indeed. I make them at least once a week and serve them on something! (The most common being patty melts.) I tend to use bacon fat instead of oil if I have any! It's great I learned the older aged the Balsamic vinegar the less sugar needed. That will save me time in the future with adjustments to taste. Tips like that have made me an even better cook!

[@thegodofpez]

@@jenbrooks5872 Fantastic tip, thank you for sharing!

[@DR-sv8ke]

​@jenbrooks5872 Anyone who uses bacon fat instead of butter or oil is just an all-around great person. 👍

[@jenbrooks5872]

@@DR-sv8ke lol

[@LoofahMate]

Chef, Essentially used your lobster bisque recipe for a crab and shrimp bisque. I am telling you the creamy base was so delicious. I actually creamed some of the crab in the base! I only used less tomato so it was not so pink as the lobster bisque. Keep putting a smile on my face!

[@AlohaSnackbar-pc9gd]

Chef Jean is THE Onyo Emperor!!!

[@nilabakery]

I love how you explain each step in such a clear and concise manner, making it easy for even novice cooks to follow along. 👌🤗

[@TartanJack]

I've learned more from Chef than any other food channel ever. He's amazing.

[@ScottishAlaskan77]

Dear Chef Jean Pierre, i have watched you for a very long time. You inspired me, i have always had a massive passion in culinary arts. I am 47 years old and for years i found reasons not to advance that passion. But i recently realized that those were not reasons but excuses. watching your KZbin videos and following your recipes gave me to confidence to finally follow what i really should have been doing all my life. I recently enrolled in Escoffier School of Culinary Arts. One thing I always known is food is something that binds us all. Regardless of our differences, we all share food. Seeing how the world is going I hope to spread that connection threw food. And i wanted to thank you for your videos that helped me make this step. George

[@essiebessie661]

Wonderful! Keep us all posted as you progress in your career!

[@beverlymcgunegill6683]

I have been looking for a good caramelized onion recipe for sometime now. FINALLY I have found it. Thank you Chef Jean Pierre😘. You are the best.

[@chrisgardiner5952]

your right it has a Futurama vibe to it. haha

[@supergeek1418]

Caramelized onyo on a Wagyu burger (medium rare), on a brioche bun with a schmear of Dijon --- not much better, anywhere around! Now my mouth is watering so much, I'm almost choking!

[@nottherealrashnar]

A new Chef JP to make my Thursday great, and an Onyo recipe!!! I have some caramelized onyo in my freezer still....they last 17 years!

[@nandodanosclips4600]

The only channel i watch that gets a thumbs up before i watch it, as I already know it will be excellent. Thanks Chef and Jack for the great content and recipes!

[@mikwcas5110]

Same.

[@danallery8207]

Out of all the various cooking channels I watch and subscribe to, I think it's only JP's videos that genuinely make me smile and improve my mood afterwards!

[@ChefJeanPierre]

🙏🙏🙏❤️

[@koolfunnykat]

This man brings a bunch of simple joy in my life.

[@ChefJeanPierre]

🙏❤️

[@johnnybitcoin2826]

Ooooh a new caramelized onyo recipie. I'm in!

[@RandallHeath1121]

Freezing them for future use is an awesome idea! I would never have thought of freezing caramelized onions.

[@smiffyOG]

They'll last 17 year!

[@supergeek1418]

I like to put them into 8 oz. deli contIners, since 8 ounces is usually pretty close to a good amount for most recipes. Measure carefully! Plus, deli containers stack so well, and if you need more you simply grab another one.

[@MikehMike01]

You can jar them, if you’re into that

[@Flippokid]

If y ou're going to freeze them I recommend his old video. That shows JP making a big batch so you will have enough _to_ actually freeze. We all know how fast caramelized onions go when you can take them ready to go out of the fridge :)

[@Wutdafork]

Thank you for all of the amazing dinners at Jean-Pierre's in Newtown, PA. You are a culinary G-O-D!!❤❤❤

[@itaohs5551]

I'm still not at the phase of "I'm cooking these for me and the gang" but at the very least, your channel has helped me remember "oh yeah, I'm hungry". So thank you, Chef

[@Mathias-RetroFutureTech]

This again is a recipe that (once mastered) will pretty much revolutionize the rest of your culinary life! Brilliantly explained (as always)! 🙏😃

[@alpcns]

Ah, Onyo! Mountains of onyo! My day and week is good again. In this insane world Chef's enthusiasm, energy and joy is nothing short of a fresh breath of air. Thank you, Chef! I would also love to hear your expert opinion on cooking with natural sweeteners such as Stevia instead of highly refined carbohydrates such as sugar.

[@jayhouse3149]

*Chef Jean-Pierre ~ His hand gestures reminds me of W. C. Fields* - William Claude Dukenfield (January 29, 1880 - December 25, 1946) he was an American actor, comedian, juggler and writer.

[@Black_Rabbit_84]

I've watched hundreds of Chef's videos, how am I only just noticing that his oven looks like a surprised robot?

[@myoldmate]

Face pareidolia. There are many examples of this on the Web. It's fun to look these up.

[@michaelmcgillivray1624]

Oh man! Now that I see it, I can't un-see it!😅

[@lktrang]

It even has a moustache lol

[@lisabishop6266]

I was always super jealous of his ovens, but now you got me kinda creeped out 😂😂😂

[@DR-sv8ke]

​@@lktrangan oven of culture and sophistication. I bet that oven owns books.

[@lutach]

I thought I was the only one that cries when cutting onion(s) lol. The last time I caramelized onions was for a wagyu burger I made. First I added butter to the brioche burger buns and on a iron frying pan I lightly browned the butter, freshly made mayo and a little bit of sriracha, melted some blue cheese on top of the wagyu, topped it with the caramelized onions with a few drops of tangy bbq sauce. Thank you Chef and Jack for another great video and hopefully soon we will see your version of Caldo Verde.

[@lolabelle4959]

You've no idea how hungry I am now! Def coming to urs 4 dinner lol❤

[@karamelahi2808]

🤣

[@josephbendas2219]

Try to refrigerate onions before cutting them to get them cold. I do, and never tear up

[@GB01]

Until watching Chef Jean-Pierre's video I thought I knew how to caramelize onions. I would never have thought to add balsamic vinegar and brown sugar, but WOW! What a difference. Once again, thank you Chef.

[@AnalyticalReckoner]

I was just trying to master the art of carmelizing onions and had not really reached the level I'm looking for. Excited for this video!

[@mevinson]

We love grilled onyo on all our meats, burgers, mashed potatoes and especially when chopped and added to baked beans, ( you need to do a baked bean dish with onyo)!

[@SplitComp]

You always make the best caramelized onions! Gotta say, your overall video production is top-notch. Chef's kiss to the food and cinematography!

[@ChefJeanPierre]

I'm glad you appreciate the effort! You are too kind!! 🙏❤️

[@markzalubas5793]

I used a bunch of these in a pot roast braise and my family immediately noticed--it was amazing. Caramelized Onyo are a secret cooking weapon. Simple, cheap, underrated, incredible.

[@LiviCG91]

I love caramelized onyons too ❤ 😊

[@Enlightenmentbringer]

This is a small detail but fantastic. He switches forks between tastings, which is a breath of fresh air. So many times I watch chefs that cross contaminate food or are unhygienic, and he's in there cooking for himself pretty much and not putting "dirty" utensils into clean food. Love it! The recipe is great too.

[@mohamedmimou5639]

never listen to those haters chef we appreciate every single word coming out of your mouth

[@kyleshirley]

Finally learned to caramelize onions, I always just over cooked them in olive oil to get them brown lol.. Never thought about making them in bulk and freezing them and have them ready in advance to make great meals more often and quick. Great tip, Thanks Jean-Pierre!

[@School_211]

I like chefs energy and how he calls us his friends ❤😂

[@ChefJeanPierre]

🙏❤️

[@tpk158]

Had your old caramelized onyo yesterday with sautéed mushrooms over prime rib burgers and melted Swiss cheese. Try it folks

[@cwa107]

I was making pieorogies in butter and onions and thought I'd check my method against the master, and sure enough, Chef Jean-Pierre delivers once more! It was quite frankly the best I've ever made and all at the table agreed. Thank you, Chef!

[@ChefJeanPierre]

It sounds like you made a delicious dish! 👍🙂

[@MrChrisgilbert1977]

It really is a pleasure to watch you. Your passion really is contagious. Keep inspiring us all my friend ❤️🙏

[@CarolinaGirlCreationZ]

I love how you teach that a recipe isn't needed. I refer to recipes sometimes just to get the main ingredients and then I just cook by taste. Recipes to me, are guidelines. My tastebuds "rule the roost" because like you say, cooking is not rocket science. If you love food, you can cook anything you set your mind to. :)

[@MrGravylegs]

Even watching what would be considered an “I got this recipe” in my cooking skills. Chef Jean-Pierre shows me that I can still learn more!! Thanks Chef!!

[@dianac52176]

Your unencumbered enthusiasm brings a smile to my face every time I watch an episode. Thanks for that.

[@samtoughman3928]

I love the energy and passion you put in the videos pure charisma

[@georgeseremetis5576]

I just made this recipe and it’s fantastic! Thank you chef…long live the “Onyo”!!!

[@DeborahWheeler-v1q]

Thank you again. I made this from a previous recipe and it was perfect. Because of you I tried this.

[@blu8451]

I love caramelized onions but was never able to make them properly for myself. Watched this video and now I've caramelized a whole bag of onions and they're delicious!! Now I have to make something to put them on haha. Thanks for the lesson Chef!

[@Birdwatching754]

Always a pleasure to watch Chef JP. He teaches me all the cooking skills. Love his caramelized Onyo.

[@frhythms]

Thank you, Chef Jean-Pierre! You are the best teacher of all the chefs!

[@themadhatter227]

My favorite thing to caramelize onions with is butter and beer with bratwursts. Beer brats and onion is such a family favorite when I make them.

[@vagkalosynakis]

Adding a little bit of water at the beginning and the covering, is a great way to reduce time MASSIVELY which was a great tip from Lan Lam. Being using it ever since.

[@coramachado7064]

I love caramelized onyo too

[@tlb2970]

I just love ONYO ❤ and Chef Pierre 🇦🇺

[@ChefJeanPierre]

🙏❤️

[@pixels2u]

Jean Pierre, you are a treasure. Love how you teach, love your spirit. I also love caramelized onions on burgers ❤️

[@Snailed_Suika]

they are the best on burgers :3

[@louisvanderhorst4022]

You and Pepin are my heroes

[@Cacophaton]

Je viens d'apprendre que vous aviez 72 ans... La bonne humeur ça conserve !

[@ChefJeanPierre]

🙏🙏🙏❤️

[@dvil9]

I just made some for my spicy chicken burger. A match made in heaven. Merci chef!

[@Snailed_Suika]

you put these beauties on top of roast beef and you already got my favourite regional dish from south-west germany Zwiebelrostbraten

[@maryannstewart9051]

I've made these twice now, using Vidalia onions...they are super DELICIOUS!!! So sweet and tasty...we had them yesterday with our ribeye steak. YUM!!! thank you chef.

[@hessuutsio]

I love the way he does the French "hon hon hon" when he's excited.

[@wferrol]

Thanks for the tip about getting the water to release early to prevent burning!

[@harrymann5523]

Love your “glad your line”

[@judydwiggins3456]

What a great chef and teacher! I’m so happy I found Chef Jean. He makes my heart happy!! I love watching him create wonderful dishes.

[@user-cp9id1mj8b]

Every time Chef Jean-Pierre says Onyo another Angel gets its wings 😊

[@WellRoundedWoodsman]

🧅OMG! It's becoming part of my cooking vernacular because he's teaching us all so much.

[@DR-sv8ke]

I find myself saying onyo in my head when I go grocery shopping.

[@gerdsfargen6687]

This 😂😂😂😂that's gotta be one yoooge angel oh that's a yooge angel

[@vanessamaiato3894]

​@DR-sv8ke so funny. I say onion just to have a laugh and now my husband says it too

[@kaiookalanikanuha2613]

Amen

[@TheVerendus]

I never used to like eating onyo until I watched a Chef Jean-Pierre video, and his energy and love for the onyo was beamed into me!

[@arenbanerjee8258]

Just what I was looking for. Thanks chef!

[@NormanLor]

WHEN IT COMES TO THE AROMA OF ANYTHING FRYING, ONIONS ARE A UNIVERSAL FAVORITE!!

[@andrewvickers4487]

Ain't no moosh onyo here! Nice to this done right, thanks chef.

[@Iamthereal_jr]

Tu es le meilleur chef Jean Pierre... J'aimerais apprendre a tes côtés... Tellement drôle en même temps tu es juste superbe et tu fais en sorte que les gens s'intéressent plus a la nourriture grâce a ton charisme 👏🏿💪🏿🙌🏿👊🏿

[@richie1047]

I was going to ask for this technique - thanks.

[@WayneBruening]

Chef JP,,,,,,Greetings from the gray, cold, damp midwest SE-WI. After living 15yrs in Savannah, GA we are in Love w/ Sweet Vidalia ONIONS! Just picked up a 5lbs bag from local WI grocery, grown in Meter, GA. getting out the BIG frying pan now,,,,,,,,,,"Thanks for the Caramelized ONYO receipt,,,,,,,Y'ALL :)

[@thomascampbell3763]

Excellent lesson chef!

[@maryannstewart9051]

Just made these AGAIN, to have with our filets & risotto...so delicious! Our onions are so sweet anyway, we just add a bit of aged balsamic...in heaven 😇😇😇 thank you chef.

[@unclegoose3864]

This is the video i been waiting for.

[@guerrerobryan59]

Came out better than expected!

[@Redstagwsmnp]

Love those onions

[@Lumaga]

Onyo

[@Jackielong-sighted7890]

All hail the hardy yet humble onion.

[@CristinaAnderson-g2n]

Chef Jean Pierre, thank you so much for sharing you experience and love for cooking with the whole world. You are a beautiful source of inspiration. I have a suggestion for future shows: once a month or so, pick up an ethnic recipe and show us how we can cook it. Choose something from Eastern Europe, Middle East, Far East, South America, the Pacific islands etc. - every once in a while introduce us, and stimulate us to making something completely new. Discover new dishes together. Give it a spin, based on your experience, so it’s easy to make by most of us. It is just a thought, however you know what is best. Thanks again for everything, good wishes to you and your family!

[@Alron112]

That "cm not mm" on-screen correction is actually not correct. Chef was right saying a couple milimeters - if it was a couple centimeters, it'd be very thick.

[@sharg0]

Yup, they'd be an inch thick. 1/4" is about 6 mm.

[@tititichirca8250]

Who cares? 🎉😂

[@tititichirca8250]

He said mm, Jack messed up

[@YasserAlaska]

It’s ok .. Jack was hungry

[@annierection4231]

I was here to comment this, not all heroes wear capes, thx 🙏

[@essiebessie661]

For a true lovers of these, this is an essential.

[@kenmitchell3784]

I add brown sugar to my onion and bake a sweetpoto to make a sandwich with them yum

[@ussul6524]

I love it. Bread, butter and those onions. BTW it goes well with beer.

[@charliebrown1828]

Thanks Chef!

[@rossrainwater5619]

Chef JP is a Truly wonderful human being! a genuinely good man ! Great Cook ❤

[@mousiebrown943]

Put a mess of those caramelized onions on top of a big bowl of buttered grits! 😛🥰 Maybe sautéed calf liver or chicken liver on the side for the protein. That's Southern dinner.

[@longlivebytor]

And now this is how I'll caramelize my onions for the rest of my life. Thank you!

[@azwife1715]

Absolutely love you!😊

[@arajalali]

I love it Chef. You are amazing and this is for Jack: millimeter is correct, I think Chef was talking about the width of the strips not the length.

[@robertm7554]

Love it!

[@calokent411]

Someone who carries so much passion within themselves is unstoppable! Thank you for this positive energy and great tips! 👍

[@johnlord8337]

Now time for BLACK GARLIC !!!

[@lolabelle4959]

Fab idea❤

[@tnsquidd]

I always appreciate when cooking channels explain why certain ingredients are added, and how to adjust the balance of flavours for yourself. Cooking isn't just following a recipe, it's learning how to taste in the go and adjust things

[@DARFER69]

Your oven just sitting there like 🤖

[@josephjunagee4363]

Lol I'm dying.

[@jameull]

😭😭

[@lao-ce8982]

I can’t unsee it

[@veegeniesse9]

🤣🤣🤣

[@carstenwagner3355]

The simplest stuff is the best stuff!

[@TheCitnarfoztiks]

"Onyon" is still exactly how I say it these days. It infuriates my girlfriend to no end and I can't imagine a better gift to have been given by a random, awesome chef on the internet. Thank you, Chef Jean-Pierre.

[@ChefJeanPierre]

👍👍👍❤️

[@essiebessie661]

This is one of the most “chef” videos ever from ChefJeanPierre. Love it!

[@mountainmover777]

I want to eat that on some vanilla ice cream! 😎

[@sued_]

I just want to say thank you for all the advice you have given me. I might not be a professional cook, but your recipes have impressed both my friends and family. So if you see this I'm very grateful. I've been following the channel for a couple of years now and you always cheer me up when im down or when i dont know what to cook

[@dale1956ties]

Good news. A Chef Jean Pierre video.

[@lorraine-bluebrit2242]

Thanks for showing us the right way to do it..