Slicing – “Emincer”

“Emincer” is a French cooking term that means to slice thinly. it is a bit more precise than just slice and often mistakenly thought by English-speakers to mean “chop finely”, based on what the English word “mince” means.

For good “Emincer” technique, the core is removed and the half onion is cut with a 45-degree angle that follows the round half shape. This allows a good consistency in the cut and form.

Many cooks slice the onion straight at a 90-degree angle or straight to the half onion. This could be acceptable if you are not looking for perfection and consistency, which could diminish the end result quality.