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Here is a demonstration of how to cut shallots in three different ways. You can mince them finely like onions for mirepoix, slice them into wedges (perfect for sheet-pan dinners) or slice them into the most adorable, salad-ready rings. Follow along.
what are shallots
Shallots look like eggish-shaped oversized brown garlic cloves but taste more like onions. In general, shallots are used like onions where a milder taste is desired. They show up in all sorts of recipes particularly those that lean French. Like garlic and onions, they are alliums.
How to cut shallots three ways
- Peel off the papery coating and separate the shallot into cloves – if it has more than one. Remove any funky outer layers. Leave the root-end intact. This helps keep the layers from completely separating while mincing. Now cut the shallot in half lengthwise.
- Then, lay each half on its cut side and make vertical cuts across the shallot, up to the root.
- Rotate the bulb and cross cut at up to the root end. Discard or compost the root end.
- Peel and separate as above. Then, remove the root end of the bulb.
- Now, cut in half lengthwise
- Lay each half on its cut side, make vertical cuts across the shallot.
sliced shallots / rings
- Peel and separate as above. Lay the shallot on its flattest side. Holding the shallot firmly, make slices across the width of the clove.
- Keep going slicing up to the root end.
- Separate the slices into separate rings.
Tips for cutting shallots
- Use a sharp knife. It really helps with the precision in cutting such a small vegetable so that your cuts are stable and accurate.
- Keep the root end whenever possible. It helps the many tiny layers from sliding all over as you dice, helping you get the job done quicker.
- Get out the goggles. If onions make you cry, these could as well.
- Go slow. Maybe it’s their tiny size or many slippery layers, but these little cloves can be surprisingly hard to cut efficiently – the layers tend to slide. So use a sharp knife as previously mentioned and don’t frustrated.
recipes with shallots
- Zucchini Salad
- Pomegranate Roasted Chicken Thighs
- Savory Oatmeal
- Potato Tuna Cakes
- Green Bean Salad
- Strawberry Arugula Salad
- Roasted Beet Salad
- Quinoa Stuffed Zucchini Boats
Frequently asked questions
Tightly wrapped, cut shallots can last about a week in the refrigerator.
Like onions, uncut shallots are happiest in a dark, dry, low-humidity shelf, where they should last for up to a month.
Shallots are closest in taste to yellow onions but they are not as hot, with a mellower far less assertive taste. Keeping that in mind, they can be subbed for onions. Make sure to use the same amount in volume.
Shallots taste great in a quick pickle, diced into a vinaigrette, and are a favorite fried as rings and used to top everything from sandwiches to pasta. Now you know how to cut shallots, however you may want to use them
More cutting tutorials:
- How to Cup Tomatoes
- How to Cut an Oranges
- How to Cut an Onion
- How to Cut Garlic
- How to Cut an Avocado
- How to Cut Cabbage
- How to Cut Romaine Lettuce
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How to Cut Shallots
- 1 shallot peeled
- Leaving the root end intact, cut the Shallot in half lengthwise.
- Lay each half on its cut side, make vertical cuts across the shallot, up to the root, about ¼ inch wide
- Rotate the shallot and cross cut at ¼ inch widths up to the root end.
- Remove the root end of the shallot, cut in half lengthwise.
- Lay each half on its cut side, make vertical cuts across the shallot, about ⅛ inch wide.
- Lay the shallot on its flattest side. Holding the shallot firmly, make ⅛ inch slices across the width of the shallot.
- Slice to the root end, separate the slices to get rings.
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Photo Credit: Erin Jensen