How To Julienne An Onion Video
How To Julienne An Onion Tutorial
- Start by cutting both ends off of the onion and peeling off the skin. Cut the onion in half and lay cut side down your cutting board.
Starting on the same side as the hand in which you hold your knife, make thin, horizontal cuts towards the center of the onion.
- Once you have julienned half the onion and you are know cutting at a 90 degree angle, flip the onion half over and finish cutting the onion into thin strips.
{ 9 comments… read them below or add one }
gooded!!!
This is easy enough, but one thing I always have trouble with is how to properly dice an onion. Can you walk me through this?
Thanks!
Kayla
KAYLA— Take the onion and peel it an slice in half the same way. Take one half of the onion and slice from one butt end to ALMOST the other end, making sure not to cut all the way through. Depending on the size dice you want, make as many horizontal cuts as necessary up the onion, making sure you never cut all the way through. Then, cut vertically down the onion in the same way, toward the same butt end that you DIDNT cut on the horizontal cuts, making sure not to cut the very butt end off. Make as many cuts as necessary to make the proper size dice. Then turn the onion so the butt ends aren’t facing you anymore and slice the same way, vertically down, except this time cut all the way to the end. After your done with this, you’ll have that one butt end left, take this and dice to the size that the rest are… this make sense???
i think so. Thanks. We’ll see if it works lol
@kayla,
Check the bottom of this post; I just added a bonus video on how to dice an onion.
thanks so much it makes sense now! Yay!
I just got through watching how to dice an onion. I noticed in the end when you were at the root end of the onion you were talking about scraping to your stock. When I heard your stock portion, I heard that you do not want to put garbage in your stock?
Did I hear this correctly/
L. Keyes
@ Lorne,
Great question! An onion end is one of the few things that I will actually scrap to my stock, as long as there’s still a decent amount of onion flesh left. What I’m not a proponent of is saving pounds of carrot peels, old herbs or half rotten tomatoes just for your stock. Garbage in, Garbage out. Onion ends though are OK in my book.
Thank you I will make a note of that.
For now I am still trying to master my knife skills?
I really love this program you have going on here
I appreciate it.
Lorne Keyes