Need to julienne an onion? Well fortunately I’ve got this cooking video that shows you just how to do it. As I’ve said, before, prep can be the longest part of making any dish, and I want you to get the knife skills needed to get through it as quickly as possible.
I put onions is so many dishes, that I’ve become pretty darn good at peeling, dicing, slicing, and yes…julienning them. The main difference between a ring and a julienne cut, is the direction of the cut. Julienne creates long strips, closer in shape to a match stick. The type of cut doesn’t really change the flavor of the onions, but it can change the cooking time a bit, and certainly changes the appareance and presentation.
How to Julienne an Onion
- Slice off the top and bottom of the onion
- Cut it in half from top to bottom, and remove the skin and outside layer of onion
- Use a V shaped knife cut to remove the hard core at the bottom of each half
- Place the onion on the cutting board with the notch you just cut facing you, what used to be the stem side will be facing away from you
- Use your knife to cut strips of onion moving from the right to left
- The natural layers in the onion will separate and you’re left with a nice Julienne cut, and ready to cook them up
Hope this helps. Enjoy!!