Guess I've been burning mine all along 😬

He's not quite there yet... This is where he should've finished -

These look amazing. 🎯🎯🎯🔥

Not even going to listen to some New York douchebag tell me how to caramelize onions. 5 seconds into this video I was out.

Fair, but I think it will be useful to some percentage of people

And I don't doubt that at all. I'm sure he does an okay job of explaining the process. Yes, I could've very easily not said a word and just kept scrolling, but I'm petty like that. The played up New York accent is just so fucking annoying, I couldn't resist myself. Still love your work though @ribzoftiktok!

@ribzoftiktok Sounds like you wish you had a unique accent other than that whinny bitch tone you have. Commenting shit and calling it petty tells me you peaked at 9 yrs old and still live with your mother. Or if your married your wife favors her in and out the bed douche bag -New Yorker 😘

@ribzoftiktok Jesus, didn't mean to trigger your inner little bitch. Sorry that you're stuck with an accent that sounds like absolute shit to the rest of the world, but it's not my fault.

@meganpowell423 @ribzoftiktok I’ve literally never heard someone complain that someone has an accent. Beyond weird take bro

@meganpowell423 @ribzoftiktok I don't believe you.

Meh. I go low and slow and get the same result, but I honestly prefer the high heat/burnt edge onions that you get when cooking them with steak in butter and olive oil.

I think both are good tbh

Yup 🎯🤣

Caramelised not carmalised!!

100%, we’re letting it slide though

that is sad that you think that's what they are supposed to look like, they are so far away from being caramelized it's not even funny, you know what the secret is? baking soda, add a quarter of a tsp per onion and toss them together before starting and they will melt into a beautiful onion jam and darken beautifully

Interesting, I haven’t heard this before, will look into it. Thanks for the tip!

@Magnus_Arturis it changes their taste/texture. it's not a silver bullet

@ribzoftiktok no one said it was, its food chemistry , which i have a degree in, sit down and shut up

You could cook a brisket faster than that

I have done that and it’s not recommended. My dad told me he had tasted shoes that were more tender. 😱🤣

I have no idea why he put chicken stock in there, but he definitely knows the proper technique for cutting onions

Just adding more flayva!

Yeah I just cook them in olive oil and butter for about a minute on high heat and throw in my eggs. I don't have this kinda time lol

Yeah this was definitely a process

I heard "stop burning iranians and calling them caramelized"

😱😂

WTF measurement is a “pinch and a half”?

1.5 pinches 🤣🤷

Which is?

@ribzoftiktok

@jamesbackagain Couldn’t have said it better

Use Vidalia Onions or Walla Walla Onions. They are the sweetest.

I LOVE Vidalia onions, can only get them certain times of the year though

I don’t have time to baby sit them for 3 Hours

I lol’d 🎯🫡

Sorry but having them a touch burnt actually adds flavor to them. I like it my way just fine🤷

That works! I am of the opinion that if it works for you, it works!

Liquid not needed, butter not needed, and his color is hardly caramelized. You can go much deeper than this before there’sa trace of burnt.

I don’t think you’re right about this one Mike

This man speaks truth to power. Big onion has made a powerful enemy today.

RIP Big Onion 🤣

Those are mid. Use butter instead of oil and slow cook them and keep stirring so they don’t burn. You can get a nice dark caramelization that way. Add fresh thyme at the end and deglaze with a touch of sherry wine vinegar.

Excellent tips! 🔥🔥🔥

Stop calling them *carmelised* It is "caramelised" Caramel

🎯🎯🎯

I think you might be right about this

CarAmelized, Not Carmelized. FFS.

🎯🎯🎯

He didn’t mention but this took 3 business days

Onions will be ready on Thursday 🤣

I like them burnt though ¯\_(ツ)_/¯

So much misinformation in one video about onions

Yep. I have been dpimg that wrong.

You and me both 🤣🤷

This is redonkulous. This guy have an onion station in his kitchen. I'll stick with low and slow.

Nothing wrong with that! If it works for you, it works!

Same 😒 I've been skipping some important steps

Me too! 😱

Onions, chicken, I like a little bit of burnt, just my preference

Big fan of personal preference tbh

Did the first 2 steps and this is how much onion I was left with 🤦🏽‍♂️

That’s a lot of time focused on the onions, no doubt it’s worth it.

Good way to spend 500 hours

Yeah, but besides that!

Awesome info!

I learned something here, frfr

Frfr for me too. My body doesn't love onions but I will brave finely diced on a chili dog when I rarely have one. Gonna try this method with French Onion Soup and see if it makes a diff for me. Thanks so much for sharing!

I don’t really like raw onions but I do like them this way, and also in French onion soup! I hope it comes out for you! ❤️

Onionomics 📕

Take notes! 🎯🔥

Use any fucking onion you want. Its time and temperature. That guy's gay.

Can’t even pronounce the word let alone cook them properly

I would have cooked them longer.

You’d be eating them next week if you did!