Ciselé is the technique of finely chopping onion or similar vegetables with horizontal and vertical cuts without separating them from the root. It derives from the French verb ciseler, meaning to cut with scissors, and it is one of the most commonly used basic knife movements in the kitchen. Since the onion's root is held in place, the pieces do not scatter during chopping.
Where It's Used
“Cut onion ciselé and get it ready for sautéing.”