How to Cut Shallots

Prep: 5

Cook: 0

Total Time: 5

Yield: 1 serving

Course: Condiment

Cuisine: French

Calories: 18kcal

Learn how to cut shallots into slices, dices, or minced, and use it to add subtle sweet and earthy notes or robust acidity to recipes.

Use a sharp knife to cut off the tip and root end of the bulb. If there are multiple bulbs, use your hands to pull them apart and separate them.
To remove the papery skin, make a shallow score lengthwise down the bulb, then peel.
Slices: Slice the shallot crosswise into the desired width, about ⅛ to ¼-inch thick. This cutting method creates small rings.
Diced: For a large shallot, cut in half lengthwise. Smaller bulbs keep whole. Place the flat side down on the cutting board. Make slices lengthwise about ¼ to ½-inch wide, not cutting through the root end. Make a parallel cut lengthwise in the middle, then cut crosswise to make smaller diced pieces.
Mince: Use the same technique as you would dice a shallot, but make thinner slices lengthwise, about ⅛-inch thick. Finely slice crosswise, then rock the blade of a chef's knife back and forth to mince.

Storing: Wrap peeled bulbs in foil. Store cut shallots in an airtight container. Refrigerate for up to 3 days.

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