The Best Caramelized Onyo | Chef Jean-Pierre

[@rickfarinella1808]

I made 3 pounds of onions like you do and now I use your favorite word. "Amazing !!" They disappeared in less than 3 days. I used them on everything I cooked and even my guests for dinner could not believe that I made them. I had to show them your video and now they are doing it also. Thank You, Chef ! You are AMAZING !

[@ChefJeanPierre]

Nothing pleases me more than my subscribers success!!! Thank you Rick!!! 😀❤❤❤

[@carlypoo13]

Aside from being a great cook; this guy is so funny; I really enjoy watching him 👍

[@dedpoptart]

@@carlypoo13 hes been entertaining since the 90s when he was on local TV in Broward. That genuine care has shown the whole time. So very happy hes back!

[@fressielopez9112]

Amazing 🇬🇧❤️🔓

[@Obi_too_kenobi]

@@ChefJeanPierre they are the best I have tasted . Can you show us how to make a onion soup 🍲???

[@aceroalma1164]

He is the most Italian French person I have ever seen.

[@Birdbussa]

Yeah it's wild

[@r34ct4]

@@Birdbussa I think his father is Italian

[@MAAZAD]

Hahahahahhha I was about to say the same thing as soo as I heard him. How fake is he though!!!!!! Hahahahahah

[@gigimalvassora9682]

@@r34ct4 nope kzbin.info/www/bejne/g6qvhZ6kgqqciJY

[@soniat360]

That’s exactly what I thought !

[@williamrhea3535]

Tell you something Chef, in my street I have introduced you to my cooking neighbors and we are now taking turns finding one of your dishes and cooking it and inviting the rest over for dinner. "Amazing" I get to eat free two or three times a week.

[@ChefJeanPierre]

That is such a cook idea!!! 😍😍😍

[@mrbeefhbw]

Can we just take a moment to acknowledge how excited this man is for caramelized onions?

[@Jimmy_Saf]

Hahha yessss 🙌🏼

[@sued_]

Not gonna lie I'm always exited about caramelized onions.

[@mazieg7072]

Yes, but sadly and hate to be rude too long winded.

[@preuomo]

caramelized what? what's an "onion?"

[@tonyl4888]

The don’t watch or Mazie. Instead of complaining turn the video off. Majority of us enjoy his entire videos!

[@Ch9-7708]

I feel like he is so down to earth and genuine, there’s nothing annoying about him. I love his personality and his accent. Especially when he gets excited when talking about food 🤣. Great video!

[@ChefJeanPierre]

Thank you so much for the kind words, I really appreciate it! It is because of people like you that I love doing it!!! 😀

[@Es2pid]

Who says chef jean is annoying? He has a good accent 👌

[@MrJerobona]

His accent is not a true French one, he sounds more Italian or Spanish, maybe he did live in France for a while, but I don't think he is real French !!! I love his videos, sense of humour...

[@foggy_b2837]

That's Italian and French-Cajun right there! Like a Sicilian Justin Wilson, I garawntee!

[@bene_chino]

@@ChefJeanPierre Chef, from your heart; is good enough for me‼️🌞

[@37Dionysos]

"Margarine is one molecule away from acrylic! You like plastic? Good, eat your margarine." LOVE this guy!

[@BunnyMuffins]

The legend is back

[@Usernamenotabailable]

With about 3 different accents.

[@artistaloca4]

@@Usernamenotabailable 🤣 Shhhh, be vewee, vewee quiet... I'm twyin to catch a bunny wabbit

[@vasilijkrivec3958]

..

[@memo50123]

Buns love your content

[@memo50123]

I reached master because of you on LAN server

[@lazorman76]

Now i finally know what to do with the onions i cut 8 years ago learning from your video. Merci Chef Jean-Pierre

[@Rik-jl5dc]

LMAO😂

[@joedillon1387]

His enthusiasm alone makes me want to do this! I did a small batch and they were good, so I will make extra and freeze. Some chefs try to make what they are doing appear as magic.......he de-mystifies this and gives me confidence to improve and try new things. He is amazing!

[@snezanaerak3214]

Like your video ..Thankyou ...

[@dzfz2100]

Absolute icon - he’s even better than he was on his old tv videos! The KZbin format suits Chef JP perfectly!

[@yumlive5698]

I was fortunate enough to spend around 1 year learning from a chef from the provincial region of France at a local Italian fine dining restaurant here in the states. I learned dishes such as tomato Provençal and bouillabaisse but after watching your videos over the last 3 days, I have learned more about cooking than I could have ever imagined. You have an incredible personality and I am truly thankful for all of the help and support I have received over the years. I could have never imagined that one day I would open my own restaurant. Thank you so much for sharing this information. For me, I don’t have the time to take culinary classes at a college or university. For someone to take the time to share these industry “secrets” is truly remarkable and I thank you from my heart. God bless you.

[@richardcorsillo9819]

Teaching is a gift that not everyone has. You're right

[@petergreenwald9639]

I am so happy to hear that you have your own place to share your imagination and efforts. Good for you!

[@robbiet8583]

IKR? Chef remembers to tell us all the details! Very fun to follow🧄

[@Marrio49]

Chef Pierre you’re magnifico. I also think highly of chef Jacques Pepin and is right up there with you. Best wishes to you, Charles

[@nobody1755]

Man this guy loves cooking so much, he teaches thousands of people online how to cook, and” I’ll do it for free because I love it so much” holy hell what a guy

[@cameroncooper4175]

Yes, perhaps so, but garnering half a million views per video brings in some coin for the man... As they say about doing a job you love: "I don't come here just to get paid, but I don't think I'd come here if I didn't get paid."

[@Psyminds]

@@cameroncooper4175 "but I don't think I'd come here if I didn't get paid." what a load of bull. Plenty of people love turning up to things that dont involve money. Countless people prefer poverty living because it means access to doing what they love to do even if it means not being successful financially. You are the first person iv ever heard make that "quote"

[@monicamailman3796]

​@@Psymindswell said

[@curtgroen2712]

I have been a professional Chef for over 40 years and I agree with Chef on so many things! I have kept caramelized onions in my refrigerator for years! I cannot seem to make a big enough batch to make it worthwhile to freeze they disappear so fast. He is correct, they can be used for a topping for just about everything. I agree with Chef that you haven't had a cheeseburger until you have had one topped with caramelized onions. It just puts it into another realm!

[@ChefJeanPierre]

Thank you Chef! 🙏😊

[@terrenceb.6123]

How long does it last in the regular fridge, no freezer ?

[@curtgroen2712]

@@terrenceb.6123 let your nose tell you. When it is going bad, it will let you know!

[@KartStan]

I just tried your very simple recipe, measured everything carefully, added my own touch (a bit of black rum to the vinegar) and the onyo turned out fantastic! Sadly I’m not gonna see it in my fridge in 17 years because I ate it all momentarily! Thank you for inspiration, chef!

[@MottiShneor]

LOL

[@LobsterLover530]

You’re right I can use them on anything! Keeping a special pot just for onions 🧅. Thanks chef ❤

[@pijosison9598]

It's just amazing that his passion for cooking still makes him so excited hahahaha his video tutorials made me love cooking

[@ChefJeanPierre]

That's awesome! I Could not ask for anything else! Thank you!😀

[@johnkealy4164]

Clearly a man who enjoys what he does! Super presentation!!!!

[@archiekilmor]

Not only is Chef Jean-Pierre a brilliant and no-nonsense instructor, he is so funny. When he said he has a big bowl of butter for "emotional support", I almost cried laughing! I agree Chef, butter is beautiful and too many people these days are unnecessarily scared of it and truly miss out on the joys of food cooked with lashings of butter.

[@wendyhannan2454]

Great comment, many people prefer margarine 😩 horrible stuff, no flavour. Bring on the butter 😉

[@curtgroen2712]

@@wendyhannan2454 oh my gosh, no self respecting Chef uses margarine! It's one molecule off from plastic! The studies have proven that all the bad press that butter got is exactly that, bad press! You cannot get that wonderful butter flavor from plastic!

[@nopenottalib4366]

@@curtgroen2712 Even worse - if you open a tub of margarine and put it in a sewer - a rat won't eat it. Speaks volumes about margarine if a rat won't even eat it.

[@bazsuperbi]

I agree. Would love work along side in the kitchen.

[@annedobson-mack3688]

I laughed out loud at that emotional support comment!

[@SeekerKnight]

It's refreshing to learn from a Chef who is willing to take the time for explaining the mechanisms of their methods. You pack more information into one of your videos than most cooking videos do in a whole series. Thank you for explaining the reasons for roasting and draining the onions before caramelizing them, as well why properly aged balsamic vinegar is superior for this use. Little things like this help to train a better cook instead of merely getting through one recipe. This information can be carried on to the rest of the cooks experiences through the years to follow. Love your videos!

[@ChefJeanPierre]

Thank you so much for the compliment and the great comments I’ve been being a professional chef for 54 years I have certainly learned my way around the kitchen and it is such a pleasure and an honor to share with everybody on KZbin 😁😊

[@francisconti9085]

@@ChefJeanPierre 54 years.. now that's a lot of "OWU(n)-YEOU(n)S" ! Haha! I see you like the bigger onions, I have the tendency not to use the larger onions as many times they have a very high water content.. I make an exception as I love thin sliced large red onions as they are sharper flavor foundarion, nice color and touch of bite with a good texture..there is an "Onnyo" for everyone and everything!😉👍

[@maryryan1278]

I agree, yes! This lovely man is, no. 1, A Chef, and no.2,

[@maryryan1278]

a Teacher!

[@maryryan1278]

This lovely man is a great Chef and a great, and generous, Teacher. He loves to impart his knowledge and does so with great humour, too. Who wouldn't love his videos? Priceless!

[@b5eetjr]

What I like about chef Jean is that he does not complicate things and he is easy to understand and he is funny too. lets get him to 100k subscribers by the end of the year.

[@ChefJeanPierre]

Thank you so much! 100K that would be super nice! I appreciate your vote of confidence! 😀

[@toykafx]

@@ChefJeanPierre here goes my one penny.BTW you are worth million and more.

[@ChefJeanPierre]

Thanks a million 😊🙏

[@directrulefromgamerchair3947]

Well he got 100k :D

[@b5eetjr]

@@directrulefromgamerchair3947 Yessss🎉

[@Stover205]

Simple but one of your best videos of yours I've watched. I have worked with many trained chefs over 30 years and they seldom take the time to present onions like this. Thank you.

[@byPetra]

I caramelized onyo this Thanksgiving and used it to top baked sweet potatoes, acorn and butternut squash. The dish was, as you say, "Ah-may-zing friend". Thank you!

[@ChefJeanPierre]

I did not get an invite 😬😂😍

[@lauracolby6038]

I see a thumbnail with “Carmalized Onions” and i love everything cooking, but I’m thinking, “a 16 minute video about carmalizing onions? Come On!” Well friends, let me tell you that every minute of this video was worth the time to view it! I carmelize onions a lot for cooking today’s recipe, but little did I know how much I can do to develop the flavor of the onions and store for months to come! And he’s not only a chef, but he’s extremely knowledgeable and entertaining. If you’re questioning watching, I’ll advise you give it a watch! You Will Learn so Much!

[@yvonnerahui8729]

I actually do mine by one step cooking: 5-6 med to large onions in a good amount of butter & oil..Ive made many times..on low heat & continual stirring. Can take up to 3/ 4 to an hour to cook while gently turning over till its looking lovely & golden..& all soft. I often make 'onion pie:.yum.

[@therealbs2000]

"Well friends let me tell you" laura colby even quoting chef jp

[@Oleevur812]

Thank you so much for the video! I'm a little late to the party, but I'm absolutely LOVING the results. With 3 1/2 pounds of onions, the bowl was empty in a matter of days. I live with two of my brothers and they want to send their compliments to the chef, which I am now humbly delivering to you! Thank you again, chef!

[@michaellalli7693]

I’ve worked with Chefs like Jean many years. His cooking and technique are classic and timeless. K. I. S. S. - keep it simple stupid. His prep and cooking is first class authentic.

[@jiujitsuforall8627]

Where have I been all these years?!?!?!? I love this guy!!! I love how he talks to us, NOT over us. His explanations and delivery are great. I'm gonna carmelize all the onyos in my tray!!!

[@massimilianodagostino4214]

Mr. J.P. in my opinion a true Chef de cuisine not only is somebody able to cook better than many but, is capable to explain what it does, clearly, simply and effectively ... just like you. Excellent job Chef!

[@israelinkete8698]

This man is a legend! Not only for the oño memes, but because of his recipes and tutorials (yes, even the already mentioned oño one) is that I discovered my passion for cooking. Also, watching him is pretty entertaining (the man loves his job + has a good sense of humor) Thank you, chef!

[@ChefJeanPierre]

Thank you so much for the nice comment. I love my job and I love cooking on KZbin! You get direct interaction with your audience. It's really rewarding and AWESOME!!!

[@romanspivak2805]

Chef, I did it. I did not put an any sugar inside because I used sweet onion but at the last two steps I added sherry and after sherry was gone I added whiskey. The result was fantastic. People can eat tires with this jam!

[@stormwatch7245]

Oohhh myyy gosh....I've finally found the only chef i need to watch....i LOVE this guy

[@cawashka]

“People ask me: why do you have such a big bowl of butter?” “It’s for emotional support” Man you’re the best 😄

[@miraa.a.7889]

i cried so hard when he said that

[@nyaa2805]

Mira A. A. Were you cutting Some Onyo when he said that?🤣

[@PakistaniCreations]

Me too

[@deppurple700]

I liked that also he's great

[@flybyairplane3528]

꧁ tsuki mikoto ꧂ hello, there is an MD I know of , he eats 16 EGGS EVERY DAY keep the yolks soft & runny, USE ONLY BUTTER he says never eat ANY COOKING OILS ! His lipid panel is perfect Cheers 🇯🇵🇺🇸

[@MichaelSBetts]

Emotional support butter. BEST CONCEPT EVER!! This man deserves some kind of award just for that!! Fantastic!! Made my evening.

[@preprebelactual]

Chef…This is the first video I have watched that Actually taught me How…to properly carmelized onions. Thank You

[@wiiguru13]

I've tried several times to make legitimate caramelized onions before and they always fall short. I did this method today and it worked fantastically. I feel like cooking them in the pot first is a much more foolproof method than trying to do low and slow in a pan, and I also have about a cup of onion juice for when I make vegetable stock. Easy to do method that came out tasting great. I can't thank you enough Chef Jean-Pierre.

[@ChefJeanPierre]

Great to hear! Thank you for letting everyone know that you had great success with the recipe!😀❤

[@Vibakari]

I love the way he explains things. He just doesn’t just tell you WHAT to do but WHY you’re doing it.

[@RenaissanceSmith]

He explains it so you understand the concept.

[@ClaudiaWarnke]

Great concepts for not only caramelized onions but also so much information about balsamic vinegar and other cooking principles. Thank you for taking the time to explain!!

[@lulubegaga]

Please don't ever stop making these, Chef Jean-Pierre! You're a joy to watch, your energy and how excited you get fills my heart with happiness and I'm sure I'm not the only one! Once again, I'm extremely happy you're posting again and for that, I thank you very much! Take care!

[@ChefJeanPierre]

Thank you, I will ❤😀

[@automaster209]

2nd time watching the video. Came out great. I cook with caramelized and cooked onions all of the time since watching his channel. Has added depth to many of my dishes. Some of the other techniques I've learned from this great chef is using my scraper keeping my knives sharp longer, the chlorine/soap water to keep my cooking area clean and sanitized and using a strainer when whisking in flour to thicken a sauce. My cooking at home is amazing since I have begun watching jhis channel.

[@petermccarthy3166]

I must be one of your oldest devotees being in my eightieth year, I watch your videos on a daily basis because I try to learn something new every day. I dry cooked the onions in my oven on the slow cooker setting and forgot about them for three hours, I froze the water and finished the prep as you did. Three times I have been asked by friends to make burgers just because they can't get enough of your caramelised onions.

[@richardcorsillo9819]

Feels good when people want your cooking, right?

[@myronyoshioka8742]

His cooking is second to his personality. I originally watched his video to learn about cooking, but watching HIM is worth it 👌

[@erinluke2913]

I just found this channel and I have never enjoyed watching someone cook onions like Chef Jean-Pierre! I will make these without a doubt. I watched him make a prime rib and I know I can do it now. He is really good at explaining things and making it so easy.

[@jerrytheplater]

I am in the middle of making French Onion Soup and came across this video. I really like it. I'm 69 and this is the first time I've caramelized Onions. I really like your style.

[@lesilluminations1]

Exquisite! I love the fact that after watching these videos I can not only do it, but I understand it. I'll be making these for the rest of my life.

[@ChefJeanPierre]

I just made burgers yesterday and added them on there. It was amazing!

[@lesilluminations1]

@@ChefJeanPierre That's on my list!

[@oliverslizewicz8304]

First real video about caramelized onions I've seen. Thank you Chef Jean-Pierre!

[@SlazakNY]

I just made these onions, I used the famous Vidalia onions and they are sweet enough that they don't require addition of any sugar(mine didn't anyway) I used a whole bag of onions and by the time all the water was drained and I was finished, I barely had enough to fill a small container. So as the chef says, make a lot. Turned out awesome.

[@davidarrand4501]

I'm not a chef. When I watch your videos, I am amazed at how simple your dishes are.

[@monicamailman3796]

It's all method. Follow exactly.

[@joepazmenendez4995]

You are a Genius, with a special carisma and a contagious joy. And kept teaching cooking in a simple way.

[@ChefJeanPierre]

Thank you so much 😍😍😍

[@rtflone]

Must be nice to have a big beautiful kitchen stocked with everything you need to work with. Naturally, I say the same thing about my garage, and my wood shop..

[@apjag1]

I did this recipe last weekend, and the taste was amazing. I'm going to do this every weekend, as I can use these with a lot of dishes by freezing some of it and having a bit of it in the fridge. Jean-Pierre explains how to do it perfectly, getting excellent results. I love learning these French cooking techniques such as the gastric.

[@IndigoMystik]

We love Chef Jean-Pierre!!! He brightens our darkest days. Thank you for being you, Chef JP!! 🥰

[@ThunderDomeBoxingTalk]

I love this channel. Hands down my favorite Chef out there. I have been telling everyone to start watching this man.

[@ChefJeanPierre]

You're the best! 😍😍😍😍😍

[@seamustheplatypus]

This man is a national treasure to every country on Earth.

[@MrJohnylompoc]

The sharper your knives, the less you cry. Thank you for the Onyo secrets. Love your cooking videos, I learn so much from them.

[@jmo3096]

My kitchen smells awesome! Huge pot of onions sweating down. Ready for step two. Perfect Saturday morning!

[@Jules-yu1uo]

I'm 38 been cooking since I was 20 professionally what ever that means. From Michelin bollocks to cooking for old people. You're a star and your enthusiasm is infectious

[@ChefJeanPierre]

Thank you Jules! ❤

[@kimberlyt4865]

I have over 200 cook books from Emirl to Martha, You Jean-Pierre, have Passion that I can see and hear. My family loves you! You are blessed! We love love you.

[@wormsquish]

I've just discovered that I've been making caramelized onions the wrong way all my life! I made this recipe today and all I can say is OMG! They were delicious. I used some to top chef Jean-Pierre's French cheeseburger (another winner of a recipe) and I ate the rest that were left in the pan! I used 9 small onions and I ate the whole thing! Also, the water that I strained from the onions that I had cooked for 2 hours, well, I drank it all. It was so sweet and nourishing. Thank you so much Chef Jean-Pierre. You are the best.

[@rvoros]

Wow. Not only very entertaining but also very informative. He explains so many things and it all makes sense. Like his last advice on freezing stuff. Fantastic show.

[@RichardReeves-qh7sv]

BEST caramelized onion I have ever tasted. My wife is NOT a fan of onion, but even she loved them. Told me to make them like this always. THANK YOU for your knowledge in cooking

[@plantlovinglady]

“Emotional Support” lovely way to describe the big bowl of butter at Chef’s side💞 of all the chef's videos I've seen, and I've seen plenty - he's the only one I would love have cook for me🥰

[@carlantaya175]

This guy absolutely makes my day. His attitude and extreme competence make him an amazing instructor.

[@drewwerts7711]

Second time making these onions…. Yep… Make sure you use a lot of onions. This is my first time I’m using white onions. I will let you know how they come out. Love this guy. He is awesome.

[@SusanneLayton]

Wow Jean-Pierre. My dad and I are absolutely obsessed with you. We just made your caramelized onions. Sublime. We poured ourselves two strong drinks and are now watching all of your videos because you are a God among men, with the most mesmerizing hybrid of accents this world has ever seen. Cheers. You are a gift.

[@ChefJeanPierre]

Thank you so much Susanne! 😍😍😍

[@macs2765]

And he still says “onyo”, fantastic

[@matej2268]

Well onyo should be official word

[@tonyd1185]

MattS World muzzarella!!

[@penbird77]

Chef,I tried this way of cooking caramelized onions. To everyones satisfaction it is now a family favorite! Thanks for your way to make a great recipe and great food! I am now a devoted fan and follower of you nd Your your KZbin channel. Keep up the great way to cook with great success! Yours Truly, Chef Joseph Mascolo PINELLAS Park, Fl.

[@144avery]

Never thought I'd spend a quarter hour watching a caramelized onion video but here we are.

[@fitrianhidayat]

Same bruh

[@justiniadonisi9290]

It's pronounced "onyo."

[@lee02jepson]

Its time well spent!!! TIME WELL SPENT! lol

[@jrsands11]

😂😂😂

[@yojirex6374]

I have never heard someone refer to 15 minutes as a "quarter hour". Lol

[@killuazoldyck7705]

Man, it really made me smile to JeanPierre so euphoric when thinking about what you can use the caramelized onions for

[@Icewing10]

I just MADE THIS with 12 year old balsamic vinegar. It's AMAZIN'.

[@arit8009]

I love how much enthusiasm you've got for onions still! It's nice to see a chef appreciating simple foods

[@river_of_styx5565]

man, i can still see so much passion in you You are great man

[@Ch9-7708]

Zemeth I freaking love this man

[@koryaiine7393]

Thanks Chef JP!! I've been searching for caramelizing onions, and I'm glad you've made one already! ❤❤

[@kerryburns6041]

You may be using your second language, but you communicate better than most monoglots, and convey the depth of your love of food. Awesome .. thank you. Can´t wait to caramelise some onions.

[@ChefJeanPierre]

Thank you! 😃❤❤❤

[@WoofDaddyBigPlums]

ChefJeanPierre chef loved that video am definitely gonna give it a try. How do u re-cook the onions once u take them out of the fridge? Pan fry? Bake? Defrost? Or just microwave?

[@itsyaboysweetlou8419]

His accent is French but his speaking cadence is Italian it is blowing my mind.

[@ChefJeanPierre]

I was born in France, raised by an Italian Mom and a French Dad and I have been living in the US for the past 47 years! Thanks for watching my vids! 😀❤

[@RealArcalian]

@@ChefJeanPierre that explains a lot

[@glamygirlie6829]

And throw in there a lille Brooklyn! Love it

[@arribaficationwineho32]

I live in Louisiana and his accent is heard a lot in this state.

[@kittenmimi5326]

Apparently you got that absolutely right lol

[@femgoth]

just made a variation on this recipe that is going down a storm here. instead of using sugar, i reduced around two pints of sweet cider (hard cider) until it was almost a syrup, and then added cider vinegar. Seasoned with salt and added chinese five spice. Used 8 large onions, and within a week it is nearly all gone. absolutely amazing in a roast pork and english chedder sandwich.

[@richardcorsillo9819]

Did you grind the five spice from scratch? Sounds like a talent you have

[@Macantaya]

I can listen to this guy all day ..on the other hand great recipe. Buon appetite

[@HannsSchulmeister]

"Some time I get excited !" - I adore Chef for his passion and love he puts in his work. Greetings from Cologne, Germany - you teach me so much, it's amazing ;-)

[@timguerrini4893]

The tip about starting them in a pot and saving the water was genius. Thank you.

[@baconace4122]

Came for the onyo, wasn't dissappointed.

[@damonmcgee5816]

Thank you very much! I made the Caramelized Onions this evening. I thoroughly enjoyed the process. I had a 25 year Balsamic that I used and a little dark brown sugar. They looked great and taste absolutely delicious. I saved the water, “the liquid gold” and have it in my freezer. Thank you again for elevating my cooking.

[@barbd9887]

I am 74 yrs young and now I know, finally, how to cut onions.....AND carmalize them correctly! Thank you Chef Jean-Pierre! Love your videos!

[@2394Joseph]

If everybody approached what they do for a living, with the same enthusiasm that this man puts into the cooking of an onion, then America will become great again.

[@MrKevin486]

Make America Onyo again!!

[@jamesfortune243]

It's the teacher in you that disguises memory tips as personality quirks. Your tips are wonderful and you also explain the theory behind what you do. My food will become so much better because of you. Thank-you. Subscribed.

[@ChefJeanPierre]

Thank you! 😃

[@Dannymorlando]

I made these tonight and baby they were delicious and I finally know how to do this because of you. Thanks.

[@richardcorsillo9819]

Amazing how quickly that many onions will disappear too...

[@PaulMcAtee]

Made them tonight, I didn't have an 18yr old balsamic, but they taste pretty damn good anyway. I can only imagine how good the genuine article is. Thank you Chef. Greetings from Melbourne Australia.

[@deborahfogel3689]

I just like to put some on a saucer and eat them by their selves. And now I know how to make them correctly. Thank you so very much. Love watching you and love how you explain why to and why not to do things. ❤️

[@Lestr75]

Ive been following Chef for years, and it started with caramelized onyo. His approach to teaching makes a student want to learn. LOTSA LOVE, for Chef Jean Pierre!

[@joaopinto4616]

The american chef that has a french name that speaks like an italian

[@aritra2116]

if this isn't mr. worldwide then idk who is

[@SharShar2plus3]

He’s amazing hey

[@smoothbeak]

Every now and then he gets a little ghetto too! Haha

[@thenobosslife7098]

Well he’s half French/Italian soooo haha

[@John_on_the_mountain]

He sounds like hes from the bayou lol

[@HabaneroChinchilla]

Most entertaining chef on KZbin by far.

[@nezirtheone]

After swedish chef muppet show

[@kdizzy07]

Chef Jean-Pierre still got it. Best Chef on KZbin. The Onion Ambassador

[@JuanJose-cf8ps]

The Man, The Myth, The Legend Is Back!!!

[@5volts440]

"I have been a Chef for 54 years, ... i got a little onion on my hand." Boss you are fun to watch.

[@hardboiledharry4061]

I got blisters on my fingers!!!

[@babing1200]

OMG! Just finished preparing your caramelized Onyo recipe after tracking down Butter EVOO and 18-year old Mango Balsamic Vinegar. The smell from the Butter EVOO and butter was phenomenal. Finishing with brown sugar (Swerve no sugar or calories) and the Mango Balsamic was out-of-this-world aroma. Merci Chef, another fantastic recipe.

[@sarahsutube]

I was wondering about how they maintain texture in the freezer. That is so good that you explained that! This will help with all my frozen foods. Yes I will definitely make this. And it's so much easier than grilling onions for every meal. Thank you Chef Jean-Pierre.

[@richardcorsillo9819]

You have to do it and let us know!

[@goupigoupi6953]

Bless him, he's cutting the onion exactly like my grandmother.

[@RooflessM]

This is the most amazing recipe for caramelized onions that I ever saw or cooked. I was so excited about what came the first time I cooked this that I spent the next weekend turning 7 kg of onions into presents for my friends. Chef, you are amazing.

[@DanRogerss]

This was both chaotic and entirely wonderful.

[@2DJF]

I barely survived round one taking a shot for each time he says onion, but I'm glad to see he's back for more!

[@RyanEdmondsMyLifeAsRyan]

How. Have. I. Lived. My. Whole. Life. Without. This. Guy.... until TODAY?! So french. So italian. SO AWESOME!

[@bruht101]

Chef Jean Pierre is both French and Italian, That’s as professional as you get in cooking 😂🤣

[@venusbanta6574]

Wow, I love this chef, not only I am learning a lot, but he makes me laugh. I love it 😘❤️