How to caramelize and store onions

[@richardchicago]

Very nice. My mom used to caramelize onions every Sunday for her Sweet Sour Cabbage. Brings back wonderful memories. When I get a buy on onions, I like to dice them and keep them in quart containers of a simple pickling brine of vinegar, salt, sugar, & water in the fridge. It helps get rid of that harsh raw taste and smell. I use them either raw or add them in cooking. Thank you Dennis.

[@MobileHomeGourmet]

Thanks Richard. That brine idea seems worth trying. -Dennis

[@richardchicago]

@@MobileHomeGourmet The ratios are 1.5 white vinegar to .5 water. For 2 cups of liquid add 4 tsp sugar, and 1 tsp kosher salt. Heat the brine to dissolve everything then cool to room temp. Pack the onions into quart containers and fill. Apply the covers ( I use Ziploc Twist 'n Loc 32oz. containers. ) Store in the fridge and use as you would raw onions.

[@marthamika7372]

Thanks for showing me how to caramelize onions😊

[@MobileHomeGourmet]

My pleasure 😊 -Dennis

[@WagonPilotAdventures]

Great idea. I would definitely use more caramelized onions if I had them handy.

[@anitak8056]

I made this recipe today!! Wow that was work but worth it!! I sliced 5 onions, carmelized them, put them in jars and on Saturday I'll add them to mashed potatoes to stuff in Pierogies!! Thank you for this delicious recipe 🥟🧅🥟🧅🥟🧅💕

[@MobileHomeGourmet]

Thanks Anita. Yes, they're a lot of work, and therefore it's good to do a lot at one time. I caramelized part of an onion yesterday, for 20 minutes, to make Linguine with Clam Sauce. It was worth the effort. The meal was delicious. Now I want to make Pierogies again. After frying the Pierogies, I like to garnish them with a little caramelized onion on top. -Dennis

[@Perspectologist]

I enjoy seeing your whole process. I’ll be interested to see the onion harvest. I think I want to get started with some simple food gardening.

[@MobileHomeGourmet]

I'm curious about that harvest too. I've seen lots of success in videos, but I'm not sure what to expect. Thanks for the interest. --Dennis

[@deebeefromnc54]

So glad you made this video and so glad I watched it.

[@MobileHomeGourmet]

Thanks Debbie. I'm glad you like it. -Dennis

[@nancymandle5215]

So nice to have read in your sunday blog that your plumbing issues might be coming from a medication mixup. Hope things will now start to improve. And i am intrigued by your potato salad feature recipe. So different from my mother’s way-too-simple one - your sounds like a vast improvement!!!

[@MobileHomeGourmet]

Thanks Nancy. The road to recovery seems like a long one and fraught with difficulties, but I feel I am making progress. That potato salad recipe has me craving it. I'll probably make it again soon. -Dennis

[@amyrivers4093]

I can see how people say your voice as calming and soft. Xx

[@MobileHomeGourmet]

Thanks Amy. -Dennis

[@amyrivers4093]

@@MobileHomeGourmet you're welcome, I use mindfulness and ASMR to help with the pains I have due to being terminally ill. Xx

[@timbuktu7753]

You have the best cooking channel here on yt. Always detailed recipes and you have a comforting voice that goes along with your cooks. Oh by the way I too live in a mobile home (double wide) Lol. Great video!

[@cwitham69]

Wow Denis, You just knocked me off of the fence on buying a seal a meal thingy, thanks buddy for a great video!

[@cindyh3069]

Thanks for your blog today 11/4/2020. and very blog and vlog you do.

[@MobileHomeGourmet]

Thanks Cindy. I'm trying to write my script for my vlog response to the election, but there is so much new information coming in. Maybe by the evening. I appreciate your positive feedback. -Dennis

[@cheriengatai9490]

Hi Dennis, I'm sure I've met you before. Were you in NZ, Rotorua in the early 90's on holiday? You were working at Santa Barbara University at the time.

[@MobileHomeGourmet]

Hi Cherie. Yes, that would be me. I think that was 1989. Rotorua was one of the best places to visit in New Zealand because of the geothermal park there. I really enjoyed that visit. -Dennis

[@nellymoriarty_5783]

Wonderful teaching Thank you I never thought to freeze but I never saw 'sealer machine' either Where would I find o e in Florida? Love

[@cuisined]

lol Dennis,...switch the jars so the smaller will not fall :)

[@MobileHomeGourmet]

I wish I had enough of those small jars. I just started another one, in a small jar, and it is now in soil and doing very well. Thanks. -Dennis

[@onesixfive]

i think many people (certainly myself included) have a tendency to be more impatient than they should when sweating aromatic root vegetables, onions included. not saying i have raw ingredients going into sauces, etc but as you said, ridding them of their water is important and it takes time. caramelization is a few steps beyond sweating certainly, but if they freeze well (never considered that) then it is an excellent idea. there must be 1000 videos on caramelizing onion on youtube and certainly you will get many views from people searching for such a thing. i dont need such a video, but since i watch all your content here i am. my point is i cant believe i just watched a 20 minute video on the topic - testament to your excellent channel. one last comment (question): is that a wooden spoon you cut with a saw? inquiring minds want to know!

[@MobileHomeGourmet]

I never hope to do a popular video anymore. I do what I want, like I do for My Kitchen Vlog. It's amusing; my most popular videos (Salmon Jerky and Fish & Chips) were done years ago. Irish Cream Liqueur is popular around the holidays; so it's climbing at the moment. The wooden spoon is a bamboo wok spatula I bought on Amazon. I use it a lot. Thanks for the comment. -Dennis

[@mneff69]

You can do same with bottoms of celery and green onions. As far as growing the roots. 👍❤✌🇺🇸

[@MobileHomeGourmet]

I've heard about that Mark, but I haven't tried them yet. Probably in spring. Thanks for the info. --Dennis

[@hoferryan]

your hair grows back fast!

[@MobileHomeGourmet]

Sometimes I think it grows too quickly. But I can't complain because at my age, nearly 70, I'm thankful I have hair. --Dennis

[@2Tone-x8h]

Shout out for referencing The Hitchhiker’s Guide To The Universe.

[@messier3126]

Very good video! Thanks

[@anitak8056]

I'll be making these to put in peirogies!!

[@nancymandle5215]

yikes - weather reports from southern california sound very serious - mud slides, flooding, more rain. Hope all is well in your area.

[@MobileHomeGourmet]

Yes, some scary scenes from around the state. Two nights ago the wind howled and I was awake most of the night. It's much quieter now. Just a gentle patter of rain on the roof. Where I live there were no difficulties. Thanks for the concern Nancy. -Dennis

[@Tick29]

Great video Denis, I think I may make some caralmalzed onions, I've got plenty of pickled ones in the fridge. Also I recommend checking out a channel called "Self sufficient Me" he did a whole video on growing vegetables from offcuts. It was a really good video and he had a pretty decent yeild. I highly recommend it. have a wonderful week.

[@MobileHomeGourmet]

I've seen some of his videos and I agree, they're good. He's very helpful. Thanks for the reminder Brodie. --Dennis

[@pamelalalaable]

I’m glad you don’t like long pieces of onion. So many chefs do and I hate them!

[@MobileHomeGourmet]

I agree. Long pieces of onion are a nuisance. I bite into a slice of pizza and a long string of onion ends up on my chin. Thanks for the comment Pamela. -Dennis

[@tiltedtwo5385]

Had know idea 42 was such a number. I had to look that up.

[@MobileHomeGourmet]

I read all the Douglas Adams books and I have the radio shows on CD. The story goes: Adams wanted the funniest number between zero and 100; so he sat in his bath and considered them all. He concluded 42 was the funniest; so that became the meaning of "Life, the Universe, and Everything" in the Hitchhiker's Guide to the Galaxy series. -Dennis