Learn How to Peel and Chop Shallots with shallots efficiently with techniques to peel, slice, dice, and chop for a variety of recipes. Shallots, with their subtle and sweet flavor, bring a wonderful aroma and taste to dishes and can elevate sauces, dressings, and garnishes.
Prep Time5 minutesmins
Course: Cooking Techniques
Cuisine: French
Keyword: Chop Shallots
Servings: 1shallot
Calories: 10kcal
Equipment
1 paring knife
1 chef’s knife
1 cutting board
Ingredients
A few shallots
Instructions
How to Peel Shallots
Top and Tail: Using a paring knife, cut off the top and bottom (root end) of the shallot without slicing all the way through.
Remove the Skin: Peel from the attached side, and the skin should come away easily.
How to Slice Shallots
Halve the Shallot: Slice the peeled shallot in half lengthwise.
Slice: Place the cut side down and make thin, even slices lengthwise.
How to Dice Shallots (Fine Dice or "Ciseler")
Cut in Half: Cut the peeled shallot in half lengthwise and place it flat on the cutting board.
Make Vertical Cuts: Starting from the root end, make vertical cuts close together but not all the way through. The closer the cuts, the finer the dice.
Horizontal Cuts: Make one or two horizontal cuts through the shallot.
Dice: Now, slice across the shallot to create fine dice.
How to Chop Shallots
Rough Chop: For a rough chop, simply cut across the shallot without precision, resulting in small, irregular pieces.
Chop Finely: If you need finely chopped shallots, first slice or dice and then go over the pieces with your knife until they reach the desired size.