How to Cut Shallots

chopped and sliced shallots on a cutting board

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In this simple step-by-step guide, learn how to cut shallots into various shapes and sizes. Slice them for salads, dice them for mirepoix, or mince them to add to vinaigrettes.

Prep Time5

Cook Time0

Total Time5

Course: Ingredient

Cuisine: American, French

Diet: Gluten Free

Keyword: how to cut, onions

Servings: shallot

Author: Molly Thompson

Equipment

Cutting board
Sharp chef's knife or pairing knife

Ingredients

1 Shallot or more depending on the recipe

Instructions

Peel Shallot

Slice off the top of the shallot, keeping the root in tact to hold the shallot together. Peel the outer layer or two off the shallot and discard. Alternately, score the side of the shallot and peel away the outer layer.
Separate the two smaller pieces of shallot if applicable, most bulbs have 2 separate pieces inside the outer layers. Pull them apart and slice them each individually.
If the shallot is large and doesn’t have a few separate pieces inside you can slice it in half lengthwise to cut on a flat surface and make it easier to work with.

Diced and Minced Shallots

Starting at the top end, where you sliced it off, and make 1-2 slices horizontally into the shallot, parallel to the cutting board, stopping just before you reach the root. Next, make 2-3 slices vertically along the length of the shallot, stopping just before the root.
You should be able to see the shallot separate into pieces, but not fall apart because the root is holding them in place.
Turn the shallot and cut it crosswise to dice it. The more horizontal and vertical cuts you make, the smaller the pieces of shallot when you cut it crosswise.
Minced shallots: spread the diced shallots evenly on the cutting board and use a back-and-forth motion with one hand on the handle and one on the top of the knife blade to quickly make smaller cuts. Move the knife back and forth through the shallots until they reach your desired size.

Rings

Lay the peel and separated shallots with their most flat side down on the cutting board lengthwise.
Starting at the sliced top end, make thin slices crosswise (perpindicular) to the shallot, working your way down until you reach the root.
Separate the shallot into rings and repeat with the other piece. Slice them in half lengthwise for half ring shallots.

Notes

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

Storage:

Room temperature storage: Store whole shallots in a cool, dry place, such as a pantry or kitchen shelf. Avoid storing them near sources of heat.
Refrigeration: place chopped shallots in an airtight container or cover with plastic wrap in the fridge for up to up to 1 month.
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.

Nutrition