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Frenching, Or French Cutting, Onions, Refers To Thinly Slicing Onions Into Strips. I Learned This Method From My Friend Suzanne, Who Has Contributed Several Recipes On This Site. There May Be A More Precise Term For This Method, But Neither One Of Us Knows It (If You Do, Please Let Us Know). 1 First, Cut Off The Root End Of The Onion, So That Cut The Roots Are Cut, But The Hard Core Stays Intact. 2 Make A Deeper Cut On The Other End Of The Onion. Remove The Papery Skin. 3 Standing The Onion Up, Root-Side Up, Cut The Onion In Half. Then Take Each Half And Make Thin Slices. Slice The Onion In A Way That Keeps The Onion Segments Attached To The Root End, As Shown In The Photograph. Pre-Baking The Crust 1 On A Lightly Floured Surface, Roll Dough Into A 12-Inch Circle. Fit Into A 9-By-1 1/2-Inch Round Tart Pan, Pressing Dough Into Corners. Transfer To Freezer To Chill For 30 Minutes. 2 Preheat Oven To 350
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