Shallots are a great ingredient to keep on hand because of their subtle sweet and savory notes. Enjoy them raw in salad dressings and vinaigrettes or cooked with your favorite veggies. Learn the best way to cut this versatile allium for your homecooking.
Remove one or both ends of the shallot with a knife, exposing the inner bulbs of the shallot. If you are dicing, I recommend keeping the root intact and only cutting off the top end. This will make it simpler to keep the shallot together for uniform dicing. Peel away all outside layers of papery skin.
How to Slice Rings
Simply keep the shallot fully in tact, then slice transversely into rings.
Depending on the recipe, you may slice thin or thick rings. The only thing to note is that you'll want to slice as uniformly as possible to ensure even cooking.
How to Julienne (Slice Strips)
Slice the shallot in half lengthwise.
Place flat side down on the cutting board. This is going to promote stability and make them much easier and safer to cut.
Slice lengthwise into thin, uniform strips.
Repeat with second half of the shallot.
How to Dice or Chop
Cut the shallot bulb in half, leaving the root of the shallot fully intact.
With flat side down, slice the shallot lengthwise, slicing as close to the top of the root as possible, without cutting through the root.
Turn the shallot and slice crosswise to create small squares or a dice. Keep going until sliced down to the root. Discard the root.
Make your cuts bigger or smaller depending on the recipe you're making. If eating raw, you might want smaller or thinner pieces. If cooking, you might want thicker so they do not burn.
To store whole shallots: Store whole shallots in a cool, dark place with room to breathe (similarly to how you would store onions). You will know they have spoiled or are beginning to spoil when they are sprouting, developing soft spots, have discoloration, or have a strong, off-putting odor.To store cut shallots: If you need to store shallots after they're cut, do so in the refrigerator in an airtight container or zip top bag, with as much air removed as possible. You will want to use them within a couple of days for optimal freshness.