0:08
s we're going to be using Spanish onions
0:11
we have a wide variety of different
0:13
onions here one of them is the vidalia
0:16
onion which tends to be too sweet for
0:18
caramelizing purposes I will now show
0:21
you how to cut the onion you take the
0:23
base off you take that little brown part
0:26
off as well and then you cut the onion
0:28
in half before you put the flat side
0:31
down you actually take the little base
0:33
off so that the slices were separate put
0:37
this on the side and then holding on to
0:39
the onion with all fingers using your
0:43
first knuckle as a guide you just
0:46
motioning the knife in this way you just
0:49
go and slice your onions
0:51
as you go past the Half Point you just
0:54
put it on the flat side again and then
0:59
so it's pretty simple all of the pieces
1:03
are coming off very easily now we're
1:05
going to cook it to cook it just preheat
1:08
a pan preferably a non-stick pan so that
1:10
you don't have to use quite as much oil
1:12
if butter is not a problem I recommend
1:14
using butter I'm French after all so you
1:17
have to use butter but not if it's not
1:19
good for your health heat up the pan and
1:21
then as the pan is heated and the oil is
1:25
almost smoking you just put your onion
1:27
what you should hear is a nice Sizzle
1:30
cooking is about filling it's about
1:32
healing it's about smelling it's about
1:33
or involves all the senses so we put our
1:38
onions we had a little bit more here the
1:41
more onions you put in the pan the
1:42
actual better it will come out to be a
1:45
little pinch of salt I'll make the salt
1:47
if you cannot add it the salt helps the
1:49
juices to come out and then I'm putting
1:51
a little bit of fresh thyme as well so
1:54
we are letting this cook until it
1:56
becomes Brown eventually it's going to
1:58
the the juice are going to reduce and
2:00
it's going to become caramelized so this
2:03
is how it looks like as it is on its way
2:06
to caramelization where it turns brown
2:08
and as it's going to get darker the
2:10
liquids are going to come out and then
2:12
we're going to get that nice
2:13
caramelization that is going to give us
2:15
the flavor this is what the final
2:18
products looks like you want them to be
2:20
really soft the softer the more
2:23
concentrated the flavor will be a little
2:25
bit of fresh thyme on it this is an
2:28
incredibly versatile dish you can make
2:30
it a day ahead you can make it a week
2:32
ahead it keeps perfectly in the fridge
2:34
and also you can use it in many dishes
2:37
you can put it on grilled fish on
2:39
grilled chicken I put it here on this
2:41
Chucky wrap which is a dish that will be
2:44
featured on another episode of the
