The Ultimate Guide to ONIONS

Onions are the world’s favorite vegetable. But what is the difference between yellow onions, red onions, sweet onions, green onions, shallots, chives...? Today we learn when to use which variety of onion, and I’ll also show you how to make an amazing condiment: Chinese onion oil!

► Andong on Instagram 📷

► Become a Patron and support this channel! ❤️

► Twitter 🐦

► Andong on Facebook 📘

Written & Directed by Andong
2nd Camera & Editing by Eypee Kaamiño

Introduction to Onions: (0:00)
Yellow Onions: (2:21)
Red Onions: (4:35)
Mild / Sweet Onions: (6:03)
Shallots: (6:43)
Green Onions: (8:56)
Chives: (10:09)
Leeks: (10:27)
Chinese Onion Oil: (11:06)

[whyjay]

Allium: Evolves potent poisons that are produced when something bites into it.
Immune primate: This stuff is delicious and protects me from parasites!

[Aureolelegends]

"The bacon of vegetables." 100% agree on that statement. My grandma sent me a whole container full of them, and I never realized how much I missed them until that moment.

[rmmm]

"Humans love eating onions"

I knew it! My siblings aren't humans.

[Slvah]

Step 1.
Pronounce them "ONYO"

Step 2. You are now a certified French master chef

[nikkifennel]

Here in Catalonia we have a kind of green onion called "calçot" that looks a lot like a leek, but doesn't taste the same. We grill it on open flames until it's black on the outside but very tender and sweet on the inside. To eat it, we peel the carbonized layer and dip the rest in a very good sauce called Romesco and then use your hands to eat the white part from the bottom up and discard the green leaves. You must wear a bib! Hahaha It's very popular when it's harvest time (around February) to celebrate parties called 'calçotadas' with a feast of calçots and grilled meat. If you ever come to Spain, you really should try it! The most famous are in Tarragona and Valls.
Great video! Greetings from Barcelona!

[VladSlickBartender]

This is the best video about onions on the internet! 👌🔥

[VivekRamadoss]

I didn't know cutting onions in different directions made a significant difference. Thanks for the tip and great video!

[funkymonkey]

Finally a video that tells you the different properties of onions. You have no idea how long I have been waiting on a video that tells you which onions to use with what kind of cooking technique

[MakeSushi]

I like this intense onion oil idea, gonna have to use that in my cooking

[cmcsdf]

This needs a part two with garlic chives and all the lesser known alliums

[fireplace]

I first encountered onion oil while eating noodles in a hole-in-the-wall restaurant in Suzhou, China. It couldn't have been simpler, just plain noodles mixed with onion oil and soy sauce, topped with some of the fried onions used to infuse the oil, but it was such a flavour bomb that I immediately ordered a second bowl... I'm so happy that you are sharing the joy that is onion oil!!

[nursultantulyakbaycats]

now i want an episode for their cousins, garlic! great video man

[princessme]

We have a dish in Yemen called Zurbian and we need fried crispy onions to make it. I remember when my mother used to fry some eggs with that oil the next morning. It was a very simple yet magical addition that succeeded to emboss those precious gathering breakfasts in my memory.

[randallthomas]

One of my favorite condiments is “good stuff”. Peel about five pounds of onions, and cut them into sixths or eighths, and then run them through the meat grinder into a large Dutch oven. Add about a 1/4-cup of olive oil, and then put the pan on a low to medium-low heat, and stir them every once in a while, until they are starting to caramelize, if your making this to pressure can, stop now, as they will continue to cook during the canning process. If your going to use it soon, keep it on the heat until fully caramelized. It is a great addition to soups, stocks, gravies, and meat loafs, etc., to bring a lot of depth and umami. Variations are the “Holy Stuff”, which is the “Holy Trinity”, of Creole cooking: Onion, bell pepper, and celery. Or, the “Damned Good Stuff”, which adds about fifty percent mushrooms. I make a batch of each every fall, and can them in half-pint jars. And, all of them can be used as the base for vegetarian soups.

[vitaly]

I remember when Andong had 9k followers... I’m just so proud. He deserves a million more.

[theakmon]

I didn't know that I needed this guide but it's awesome! I learned so much

[filipusandikawicaksana]

Fun fact: the oil in an Indomie (yes, that Indomie noodle) is just a regular onion oil. It's either that or garlic oil, which is basically the same but with its own taste profile.

[ZiMMO]

I made the shallot oil. I used about 700g finely sliced shallots for 1L of sunflower oil. It is amazing! It's now my go-to cooking oil! I will definitely make this again! The crispy shallots turned out pretty good too, but I pulled them out of the oil a little too late, not burnt, but a touch beyond golden brown. Next time I will be more prepared for separating all the tiny bits of onion from extremely hot oil. Thank you for this awesome video!

[KiLLeRBison]

✔️ Easy to approach
✔️ Entertaining and funny guy
✔️ Extremely informative content
✔️ No BS video

You sir have yourself a new sub! I very much enjoyed this video and I learned quite a bit about onions in the process.

[CamaroMann]

Damn you, Andong! Now I *have* to make onion oil… as someone who buys (and consumes) ~1-kg-net of onions/week I think I will sure love this. And while I'm writing this I think of making mayonnaise with the oil… **drooling intensifies**