Some of the best onions I’ve ever had in my life. I just made them. Check out how we did it. Alright, my friends. I got some pearl onions with the shells on and all. Now I got some boiling water. We’re simply gonna turn the boiling water off. We’re gonna throw in our onions that burned and we’re gonna start our timer and we’re just gonna let those sit for about 2 minutes. All right, it’s been 2 minutes now. We strain them now immediately dome in your cold water that’s gonna stop him from cooking. So now that I’ve spent like 10 minutes and I’ve only done about half of them, I think I figured it out. But cut the tip off, it gives us a little flat spot. But you can also squeeze that onion, pop it right out, just like that. And then you take it, set it on flat spot, just like that, hold it firm, give it a little slit. What that’s gonna do is keep it from exploding when they get nice and hot.
We are at 20 minutes 9 seconds right now. So that did take a minute. I’m gonna go on. Cut half a stick unsalted butter, throw that in, where I add a little bit of olive oil, maybe a couple tablespoons, and the ingredient for the best onions I’ve ever had in my life, the Danos Primo. That’s the gray silver platinum top.
We got black garlic, black onion, black sesame seeds, black cumin seeds, all kinds of good ingredients you probably never tasted for in your life. Get everything stirred in together. We’re just gonna put this on like a medium temperature and let it cook. You know what? I wanna add some other ingredients. Cuz like I said, I’m totally winging this thing. So we’re gonna do a little bit of Worcestershire, maybe a little more. I like that stuff. Smells good. Alright, I tell you what else I’m gonna do. I found this stuff in my cabinet, beefy mushroom soup. It’s gotta be good for this. Add that in.
All right, now we’re gonna put the lid on. I’m telling you all what this smells absolutely amazing. We are at the 24,33 second Mark. All right, 31 minutes and 30 seconds. Look at that. We’re gonna add some beef stock. This is thinning out pretty quick. You know, I had a little bit more primo cuz you can’t never have enough of that. Danos. I don’t have any mushrooms, but I feel like it needs mushrooms. That’s alright. Let’s let it be cool.
Alright, Chao, check this out. We’re getting ready to make a pivot. Look at that. We got all those onions cooking, but they’re not down in the juice. So I’m gonna transfer this over to our pot. So now I’ll soak up all that flavor. I know you’re with me. Alright, my friends were at 1 hour and 32 minutes. I’ll get those onions. They’ve been sitting down in the juice for like, and over an hour and 20 minutes. So let’s pour them into this little dish. All right, y’all look at that. I mean, this looks so good. I’m so excited about trying this little piece of mushroom from the soup. I’m going in. I know this is hot. Oh, my gosh. That literally just like melted in my mouth. That was so good. Look at that. Look at this juice.
Oh, my gosh. I’m on to something. These are the best little onions I’ve ever made in my life. You guys leave a like, leave a comment. Let me know what you think about that and what would you do with these onions? I know they need some mushrooms, but what would you do? We’ll see you next time. Keep sprinkling.