The Best Caramelized Onyo | Chef Jean-Pierre

Summary by Krater

Chef Jean-Pierre demonstrates how to make caramelized onions, starting by cutting large onions without removing the root, poaching them slowly in a covered pot in their own juices, draining them, and then finishing them in a skillet with butter, olive oil, light brown sugar, and aged balsamic vinegar.

From the video

Answers: How do you make caramelized onions?

• caramelized onions
• onion cutting techniques
• balsamic vinegar selection
• onion juice extraction

Ingredients

• onions
• olive oil
• butter
• 18-year-old balsamic vinegar
• light brown sugar
• salt
• pepper

What it concludes

• Cutting the root off an onion when caramelizing has nothing to do with releasing gas.
• Leaving the root intact helps onion pieces stay together better during cutting.
• Poaching onions in their own juices in a covered pot for 1.5 to 2 hours extracts valuable onion liquid.
• Using aged balsamic vinegar requires less added sugar because older vinegars are sweeter and less acidic.
• Browning butter provides milk proteins that burn at 250 degrees and contribute caramelization color and flavor.