Cutting Shallots

Whether it’s a main ingredient in the base of a recipe, you are slicing them for a salad, or simply garnishing at the end, adding shallots adds flavor and to your dishes! But how do you peel, slice, or chop the shallots?

The process is really quick and easy! In just a few minutes you’ll have perfectly chopped shallots ready for use.

You can slice them to to use in this Boursin Chicken or mince them for use in these Easy Air Fryer Meatballs. Then try chopping them for use in this Bourbon Bacon Jam, or cut them into rings in this One Skillet Lemon Chicken Orzo.

Recipes Using Shallots

After cutting 100s of shallots (maybe thousands!), I’ve mastered the best way to cut them for every recipe. Here are a handful of recipes we make often that use shallots.

• I always use shallots in sauces, marinades, and dressings to add depth of flavor, like in this fresh herb vinaigrette. Or add them to the best chicken marinades.
• Soups and stews, like gluten-free chicken and dumplings benefit from using shallots as a base to build flavor. Similar to soups, you can add them to pasta dishes to build flavor. We love shallots in this one pan creamy chicken and gnocchi.
• Add flavor to roasted and grilled dishes like this garlic herb standing rib roast.
• Stir fries of use shallots on their own or in combination with other aromatics, such as garlic or ginger. Try adding shallots to this veggie-packed steak stir fry.
• Just like these Mexican pickled onions, you can pickle shallots as a condiment or garnish.

What is a Shallot?

A shallot is a kind of onion. The slightly sweet and pungent flavor is often described as a cross between an onion and garlic. They’re more elongated than yellow onions but possess a similar coloring to red onions. 

Many use raw shallots for salads, dressings, or garnishes.

You can also use cooked shallots variety of dishes, including stews, sauces, and soups. Shallots are prized for their versatility.

This makes them a popular ingredient in a wide range of cuisines, especially classic French cooking.

Shallots also possess a ton of health benefits, so adding them to your meal is delicious and nutritious! 

Difference Between an Onion and a Shallot

Onions and shallots are both members of the allium family, but they are different in terms of flavor, appearance, and texture.

1. Flavor: Onions have a sharp, pungent flavor that can be quite overpowering, while shallots are milder and sweeter, with a delicate, nuanced flavor.
2. Appearance: Onions are usually round or oblong in shape, with white, yellow, or red skin. Shallots are smaller, more elongated, and have a reddish hue. 
3. Uses: Onions are a staple in many cuisines and you can use them in a variety of dishes, from soups and stews to salads and stir-fries. Shallots are also used in a variety of dishes, but are often preferred for their subtle flavor and versatility.

Shopping for Shallots

Shallots are very common items found in grocery stores. They are typically found in the produce section! Here are some tips to find the best shallots to use:

1. Look for firm, dry shallots without any soft spots.
2. Choose shallots of similar size.
3. Pick shallots with uniform coloring.
4. Smell the shallot and choose one with a mild, sweet, and slightly pungent aroma.

Cut off the stem end of the shallot.

Use your fingers to peel the paper skin away from the shallot. You can also make a vertical score lengthwise down the shallot and peel the papery skin away. You can also slice off the

Note: A score is not the same as a cut! While both are methods of knife skill, a score does not go all the way through.

Break the shallot bulb into separate pieces — there are usually two per shallot.

How to Cut Shallots 3 Ways

Depending on the recipe, you may need to cut your shallot into different respective sizes, including a chop, fine dice, mince, or sliced into rings! Follow these step-by-step photos to perfectly cut shallots.

Tip: Freeze the shallot for 10-15 minutes before cutting to make it easier to handle and to reduce any eye irritation!

Method 1: Diced or Minced Shallots

Diced shallots are great for soups and stews (in a mirepoix) and minced shallots are especially good in salad dressings.

1. Horizontal slices: Place the flat side of the shallot down on the cutting board. With your knife parallel to the cutting board, make 1-2 horizontal cuts into the onion.
2. Vertical cuts:  Make vertical cuts down the length of the shallot, starting at the root end and slicing toward the root.
3. Cross-cuts: Using your knife, cut the shallot crosswise along the width of the shallot (opposite direction of step 4).

Tip: if you want julienned shallots, follow the instructions to make the vertical and horizontal cuts, without the crosscut.

Method 2: Minced Shallots

To mince shallots, you will follow the same steps as dicing but you will make much thinner slices to get smaller shallot pieces. Use a back-and-forth rocker motion with a chef’s knife to finely mince the shallots into tiny pieces.

Tip: Remember to keep the tips of your fingers tucked under as you make the cuts to avoid injury. And, as always, use a very sharp knife to make the process easier and safer!

Method 3: Rings

To thinly slice shallot rings, you’ll want to use a sharp knife and follow these steps. These are great for crispy shallots on top of burgers, salads, and more.

1. Peel and trim: Follow the same instructions as above to trim and peel the shallot. Find the flattest part of each bulb and lay if flat on the cutting board.
2. Cut into rings: Hold one half of the shallot steady with your fingers and make thin slices, starting at one end and working your way to the other. Then, separate the slices into rings.

Expert Tips for Cutting a Shallot

1. Use a very sharp knife: This makes it easier to cut and prevents the shallot from bruising.
2. Freeze the shallot: To make it easier to handle and reduce any eye irritation.
3. Cut off the root end: This will keep the slices together and prevent them from falling apart.
4. Chop on a cutting board: Use a sturdy cutting board to prevent the knife from slipping.
5. Be consistent: Consistently sized slices will cook more evenly.

Storing Shallots

Shallots can be stored in a few different ways to ensure that they stay fresh and flavorful for as long as possible:

1. Room temperature storage: Store shallots (before cutting) in a cool, dry place, such as a pantry or kitchen shelf. Avoid storing them near sources of heat.
2. Refrigeration: place chopped shallots in an airtight container or cover with plastic wrap in the fridge for up to up to 1 month. 
3. Freeze: Chop the shallots and store them in an airtight container or freezer bag for up to 6 months. Thaw overnight in the fridge. You can cook them straight from frozen but they may release more moisture into the dish this way.