How I Make Onions the Highlight of the Meal

Techniques and all the secrets, it feels like the recipe is almost a bonus. Thank you, what a great way to teach! Like & subscribe? YES.

I find your methods top notch and really appreciate the content. It’s brought my home cooking to another level with very little extra effort. Many thanks! Keep them coming

Made version 2 - delicious!

I'm not a fan of balsamic vinegar.... Do you have an alternative suggestion for the recipe? Thank you for any help you can provide. ❤ from Canada.

Hi Ben. Can you make these a day ahead and then warm up just before serving? Any tips on how to keep them overnight ( in fridge? Covered with baking paper or foil or cling film? ) and how best to warm them to serve??

a youtube le queda poco tiempo gracias a la ia

👍👍👏👏

I immediately looked up MADE In cooking pans. This is a nice video ON ALL FRONTS. I will try your recipies AND MADE in cooking pans was nicely advertized, I will for sure look for these pans when I am in the market.

niiice ...... but oil ...fail high heat never never olive oil 😢 sad fail ...

why did you keep the skins on the onions? looks amazing though!

The Onion is the Working Horse in the Kitchen!
We use it in almost every recipe, but here is the Main Star!
Thank you, Onion, for Everything, and Bon Appétit! 🧅☺

Awesome from Republic of Ireland 🇮🇪 living in London United Kingdom 🇬🇧

you didnt remove the root form onions, its woody and not tasty, people would probably spit it out

Looks delicious!! I ❤ onions.

Anyone that frets over weights / measures / recipes is merely a chef. A Cook knows how to . . . ☆

Military precision. Excellent!

onions are actually healthy for sulfur compounds

I’m not a fan of balsamic vinegar. Could I use lemon juice mixed with a bit of broth?

Try a spot of Pedro Jimenez sherry or montilla added to any form of cooked onions...heaven....

I subscribed right away after watching the video.

am cancelling subscription: too much advertising. I pay for U-tube Premium The fact that you're making the ads yourself may be a legal workaround, but it doesn't work for me.

why did you leave the peel on the onions in the second recipe tough? you never explained that part.... Does it become edible? doesnt look very edible at the end....

Thank you for explaining the logic behind each of the decisions, honestly makes it 10x easier to remember. Is there a reason why the yellow onions were left with their skin on? Is it to keep that barrier there to retain moisture during cooking?

I gave the one on the right side of the thumbnail to a blind girl, but now she’s talking about seeing a distant light and my maiden is threatening to leave me

I instantly subscribed. I’ve been on and off with my cooking inspiration. Chef Jean Pierre is my favorite but I’ve been looking for good vegetable cooking tips and this is perfect 👌

What would you pair these with?

Either one of these onion recipes (the "French onion" style, oh my!), served alongside a steak or a lamb roast would be a lovely addition...

Is there a reason for not peeling the 2. Onions or can you eat the peel as well?

put curved side down and put salt from above this is kind of ineffective.

Thank you, this worked out great.
In particular I enjoy that you didn't cheat by dumping a bunch of fat on the dish.

Especially for cooking vegetables, I see a tendency in recipes to use criminal amounts of oil or butter. Aside from a rare treat or maybe a relish, I think it's quite silly to let 30 calories worth of vegetables soak up 300 calories of fat.

Cool ass surname sir

I am excited to see this recipe, thank you! I have always loved using Worcestershire sauce with oil on onions when I grill them. I splash the W sauce onto the cut surfaces, let them soak it in in a bit, then oil them and grill. Pretty good

How about onion pie:
Grate the onions (NOT cutting them), and glaze them in butter, adding salt, not browning or caramelising. Then, make a mixture of eggs and cream, add the onions, and pour it in a pie pasture, a layer of approx 2 cm.Bake in pre-heated oven at 180deg C until the top is golden brown. Best with some Riesling or Pinot Blanc.

The roasted balsamic onion looks like a winner. I suspect it would be a great addition to a stew or any other "big pot" dish where you want the onions to bring some interesting flavors.

The first method works wonders for all sorts of vegetables.
I never do green beans or broccoli any other way

I found an easier albeit longer method. I peeled them and cut them in half. I put a pat of butter in each muffin tin put the onions in, another double butter chunk on each, any seasoning you desire, put them in the over @ 350 for an hour or more. Awesome!!!!!!

4:49 Congratz mate, you've made yourself an onion battery over there

6:55 why did you leave the dry dirty onion skins on the onions???

Gained a new sub. I have never seen anyone feature this technique tenting the onions while they rest. Our instructor in school showed us that way and no one does it and I don't know why.

I've been doing baked onion with a side of onion and a glass of onion juice. 20 bucks nobody in history has ever eaten that paring.

Very nice. You have elevated the humble onion to an elite level. Although that peel bothered me all the way. I would remove all the peel.
I wonder if adding in some garlic would not be nice too?
Cut a whole pod in half, Steam it first cut side up, then drizzle oil on it, herbs, and bake in oven.

I always roast onions alongside spuds on a Sunday. 😊

Very nice, thank you!

I make baked onions every time I make baked potatoes. Throw a whole onion skin and all into a 350f oven or grill until soft, it will slide out of the skin when done cooking. Add salt and small touch of of butter occassionly

Enjoy

love it, but i don't understand why you did not peel the onions in the second recipe

Go-shawky, it's your birthday
We gon' party like it's your birthday
We gon' brown some onions like it's your birthday

But you eat the skin?? I thought you were going to remove the skin!

Loved this method