How to Cut a Shallot: 3 Ways to Slice Shallots for Recipes

Shallots (Allium ascalonicum) are a member of the allium family, closely related to onions, garlic, and chives. Shallots are a good substitute for the common onion (like the yellow onion and white onion). A shallot’s flavor is milder and more delicate than that of a regular onion. The vegetable takes on a sweeter flavor when you cook it down.

Fresh shallots are small in size, having papery and coppery-pink skins, pale purple and white flesh, and bulbs that grow in clusters similar to cloves of garlic. When shopping for shallots at farmers’ markets or the grocery store, look for bulbs with a firm texture.

Separate any shallot bulb clusters before cutting them. Use a cutting board and a sharp knife to remove the root end before discarding the shallot’s papery skin. Then you can cut your peeled shallot in one of three ways:

1. 1. Dice the shallot. Cut the shallot in half lengthwise. Then cut each half again lengthwise. Now dice the veggie crosswise to achieve tiny shallot pieces. Diced shallots are common ingredients in soups, stews, and sautéed dishes.
2. 2. Mince the shallot. Cut the shallot in half lengthwise. Then cut each half again lengthwise. Now finely slice the shallot crosswise. Rock the chef’s knife back and forth to mince the shallot. Minced shallots are common ingredients in salad dressings, such as balsamic vinaigrette.
3. 3. Slice the shallot. Slicing is the quickest way to cut shallots—and the easiest for those with beginner knife skills. Slice the shallot crosswise to create rings for frying or to use as a garnish.

Shallots are a common substitute for sweet onions, leeks, red onions, and scallions (or green onions). Here are a handful of shallot cooking techniques:

1. 1. Caramelize the shallots. Cook sliced shallots in a skillet over medium heat until they are golden brown. Use the caramelized shallots on toast, a burger, or with steak.
2. 2. Fry the shallots. In a saucepan, submerge shallot rings in cooking oil over medium heat. Cook them until they become golden brown. Use a strainer to remove the shallots from the oil. Then place the fried shallots on paper towels. Season the shallots with salt and pepper.
3. 3. Pickle the shallots. In a saucepan, simmer vinegar, salt, sugar, and water over medium heat. Place your sliced shallots in a bowl or jar, and then pour the mixture over the vegetables. Cover the jar and place it in the refrigerator for at least four hours before consuming the pickled shallots, which will stay fresh for up to two weeks.
4. 4. Roast the shallots. Discard each shallot’s outer skin and cut off the stem end. Cut each shallot in half and place it on a cooking pan, flat side down. Drizzle olive oil over the shallots and season them with salt and pepper. Let them roast at 425 degrees Fahrenheit until they are golden brown and tender.

It’s best to only buy as many shallots as your recipe requires. However, if you have excess shallots, you can store the whole veggies in a cool, dry place away from direct sunlight—the refrigerator will have too much moisture for the vegetables. Whole, raw shallots in the pantry or cellar can last up to two months.

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