How to Cut Onions Like a Chef: Ciseler, Émincer & Hacher

The three classic French ways to cut an onion: ciseler (a fine, even dice made with horizontal and vertical cuts), émincer (thin, even slices) and hacher (chopping finely with a rocking knife). Each cut has its use, from sauces and vinaigrettes to stews and garnishes.

Key points

• Keep the root end on so the onion holds together while you cut.
• Ciseler gives the most even dice — best for sauces, vinaigrettes and anything raw.
• Émincer slices cook evenly for soups, braises and caramelised onions.
• Hacher is quick, but less even; use it when the onion will be cooked down.