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"The julienne cut in cooking is to make long thin strips or sticks out of food.\u00A0 Basically a French Fry shape.\u00A0 Generally, making that cut is not too hard, as you can usually cut planks, or slices, and then further cut those planks into match stick shapes.\u00A0 However, in the case of red onions, things get a bit trickier.\u00A0 Red onions, in addition to being round, and thus less amenable to planks, they are layered as opposed to solid.\u00A0 So what\u2019s a cook to do?\u00A0 It\u2019s actually not too bad, and with a bit of repositioning of the knife you can julienne a red onion without too much stress.\u00A0 I show you how in the video, and with the steps below.\n\n\nTo Julienne a Red OnionClean up the red onion, by removing the top and bottomSlice the onion in half from the top (stem side) to the bottomAnd then remove the outer layer, and discardRemove the tiny core at the base of the onion (the part that holds the layers together, using a V cut, and discard that pieceLay the flat side of the onion on the cutting board, and then using a sharp knife, cut into the side at an angle about 15 degrees above the cutting boardAs you make subsequent cuts, the angle of the knife increases so that it become perpendicular to the cutting boardAs you work through the red onion, eventually you\u2019ll get\u00A0 small piece of uncut onion that is taller than it is wide.\u00A0 Flip that piece on it\u2019s side and repeat the process.Do the other half, and you\u2019ll have long slightly curved strips of red onion and the perfect julienne cut.Hope this helps. Enjoy!!"^^<http://www.w3.org/2001/XMLSchema#string>
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