Complete a julienne cut of an onion as follows:

• Place the onion on a cutting board. Remove the stem and root ends of the onion.
• Cut the onion in half through the stem and root. Remove the outer layer of onion skin and place the onion cut side down.
• Work with half of the onion at a time. Begin by placing it cut side down and with one of its round edges facing your knife.
• Angle your knife at 45 degrees to the cutting board and begin slicing the onion half into pieces about the size of matchsticks.
• Continue cutting in a radial manner, gradually changing the angle of the knife with each cut.
• Your knife should be at a 90-degree angle (vertical) by the time you reach the middle of the onion. When you are most of the way through and the onion begins to feel a little unstable, flip it over and continue slicing.