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How to Brunoise an Onion

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A brunoise (broon-WAHZ) cut is a French alternative to dicing. The vegetable is first julienned, turned a quarter turn then diced. The resultant pieces are typically eighth-inch squares. The cut is typically used on shallots, leeks, turnips and carrots to turn them into a garnish.c

Cooking Recipe

1. With a larger onion, start by peeling off the layers one by one so they are easier to manage and you can slice them individually.

2. Grip the knife with your middle, ring and pinky finger around the handle and position your thumb and pointer finger so they clasp either side of the hilt of the blade. Make sure to leave a small gap between your index and middle fingers. The back of your index finger should be at the base of the blade for control.

3. Hold the onion with your other hand, curling your fingers under so that you don't accidentally cut them. It may help to think more of cupping your hand on top of the onion just to keep it in place while you cut.

4. Cut a layer of onion in half so that it lays flat on the cutting board. You may need to press it against the cutting board a few times so that it lays flat. 

5. To make the most perfectly uniform pieces, slice off the rounded outer edges.

6. Continue to hold with onion with your fingers tucked out of the way as you slice the onion section lengthwise, leaving you with very thin strips.

7. Gather the strips and align them with the edge of your knife.

8. Making sure the tip of your knife never leaves the cutting board, run your knife through the onion strips with a forward and downward motion.

How to Brunoise an Onion
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