Caramelize Onions The Correct Way (Caramelized Onions Recipe)

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!

Ok I need a recipe for those egg bites.

I'm very curious what you think of the new popular technique of adding some water to the pan/pot at the start and starting the onions with a lid on, to steam the onions at the beginning and get them to wilt and soften faster, and then caramelizing from there. America's Test Kitchen and Helen Rennie have some good videos on it and they say it cuts the cook time roughly in half for deeply browned caramelized onions.

Just wondering if you've heard of or tried that technique and what your thoughts on it are! :)

I'm doing it now. 3 hours and counting

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. 🤗🧅💛

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

Could this be done in a slow cooker or maybe even better a Thermomix, that can automatical stir the onions?

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

Where is this biscuit video

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

I will try it out, but won't all the liquid evaporate if you cook the onions for 4 hours? I guess that's why you need a large amount of onion, to have plenty of moisture in the pan.

Update: I managed to screw this up somehow :P. What I ended up with in the pan was chunks of caramely mass that was way dryer and stickier than what it showed in the video, but at the same time it wasn't as brown yet as in the video. I did scoop out a few spoonfuls of liquid after about 90 minutes because it looked more like a soup (only liquid on the surface), compared to the video there was way more liquid in my pan. That could be the cause, or maybe it's the amount of heat from the burner. When you say low heat, I have to guess how much that really is. I used the lowest setting, but on a large burner, maybe I should have used a smaller burner. I noticed you're using a heating pad of some sort, so you can control the heat much more precisely. Other than those two things I don't know what could have caused the failure.

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

4 Hours?!!??!!??!

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.

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

Great video, like some people stated here, that's a Master Class par excellence! That being said, I am a caveman and would eat the onions straight out of the jar.

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

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!

I over salted mine

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

How do you make the egg bites?

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

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.

Well, not that long. I do a French onion soup. 4 sweet, 4 brown, shallots and one Bermuda. Lots of butter salt and pepper. I will simmer later then make the soup the next day. Yes, no sugar added.

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

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

Make caramalised onions and then store it!

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

This was what I was searching for... The added sugar etc versions confused me!

Is there a tutorial for the egg bites shown here? I can’t seem to find it if there is. Or at least a recipe.

Jason, how long can they be stored in the refrigerator and / or can they be stored in a freezer?

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

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. :)

Is that one tablespoon of kosher salt it or do you add more salt each time you fill up the pot with more onion slices? Thanks Joe

Those surely make the best curry base

How long do they last in the fridge? Mine started tasting cheesy?

Dude! You are teaching me so many new things!

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

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

What I would love to cook or eat with these camamelized oinions? Oh wait, already ate them from the jar!

good things take time

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

How do we find the recipe for his egg bites

I can smoke racks of ribs faster

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

what cheese did you use in that caramelized onion grilled cheese?! looks crazy good

Thank you for the content and tips...but good lord, can I get you some more butter with your onions! I know you're right and it is the way, but seeing the quantity of butter is almost off putting. I may never make it so but I wouldn't mind a taste. A small taste.

yeah its a bit hard for me to not make them burn I gotta pratice more

but can we get a video on those oven-roasted tomato/caramelized-onion egg bites, though?!?

Four and five hours! Ooo la la lol