How to Cut Shallots
This tutorial will show you how to cut shallots into a julienne and then into a fine dice with step-by-step photos and a video tutorial. Shallots have a unique mild flavor that enhances the taste of dishes like salads, dressing, soups, pasta, and pan sauces. You can use shallots anywhere you want a mild onion flavor. With proper knife skills, you’ll get clean slices and dices every time.
What are shallots?
Shallots belong to the allium family, which also includes garlic and onions. Unlike their larger cousins, shallots have a more delicate and nuanced flavor, often described as a pleasing blend of sweet onion and mild garlic.
The way a shallot is cut can influence the flavor of the dish it’s being used in. Finely minced shallot can blend seamlessly into dressing while bigger julienned pieces are great for frying in pasta dishes.
Should I peel the shallots before cutting them?
Yes, shallots need to be peeled before consuming, just like garlic and onions.
What’s the best way to achieve thin even slices?
The best way to achieve thin slices of shallots or onions is by using a sharp chef’s knife.
Ingredients
This is a brief overview of the ingredients used in this recipe followed by substitution ideas. Read the recipe card for measurements.
Equipment
Instructions
Prep Tips
Step by step instructions for how to slice shallots.
- Peel the papery skin off of the shallot, and separate any cloves if needed.
- Keep the root end intact to hold the shallot together and slice the tip off.
- You could cut it into rings now if you wanted rings. Separate the slices into rings.
- Cut the shallot in half.
- You’ll have two halves.
- Lay each half on their flat side. Cut slices into the shallot, leading to the root.
- Cut the roots off for julienned shallots. Separate the layers.
- To dice the shallot, turn it sideways and cut through the long slices all the way to the root. Discard the root.
- You’ll end up with finely diced shallots, ready for use in your recipe.
why should you Use shallots?
Shallots have a milder, slightly sweeter taste than onions and are good in recipes where the flavor of an onion might be overpowering, such as salad dressing recipes.
Tips for chopping shallots and onions
What to use Shallots in
You can use shallots wherever you use onions. I like to used diced shallots in dressing recipes like my Apple Dijon Dressing (coming soon).
Love Thai food? Try Pad Thai with Tofu, and Instant Pot Thai Red Curry with Chickpeas from our sister site PiperCooks.
Storage
Store cut shallots in an airtight container in the fridge and use within 4-5 days.
Store whole unpeeled shallots in a cool, dry place like a pantry.
FAQ
Yes, shallots can be frozen for up to 3 months but it’s important to get all of the air out and tightly wrap it because extra moisture can change the texture when you thaw it.
Shallots are smaller, sweeter, and more subtle in flavor than onions.
How to Cut Shallots
Equipment
- Chef's Knife
- Cutting Board
Ingredients
- 1 shallot
Instructions
- Peel the shallot by getting rid of the papery skin and the tough outer layer.
- Prepare your cutting board by placing a damp towel, dish cloth, or paper towel underneath it.
- Lay the shallot on a cutting board. Trim the tip off of the shallot, leaving the root end attached.
For Rings
- Slice the shallot into thin rings all the way to the root. Discard the root.
For Julienne
- Peel the shallot and cut the tip off, leaving the root intact.
- Cut the shallot in half lengthwise.
- Lay each half on their flat sides on the cutting board.
- With the tip of your knife pointing toward the root end, cut long strips into the shallot, not cutting through the root.
- Cut the root end off last and discard it.
- Separate the layers.
For a Fine Dice
- Peel the shallot and cut the tip off, leaving the root intact.
- Cut the shallot in half lengthwise.
- Lay each half on their flat sides on the cutting board.
- With the tip of your knife pointing toward the root end, cut long strips into the shallot, not cutting through the root.
- Turn the shallot and cut across the long cuts, leaving you with a fine dice. Cut all the way down to the root end.
- Cut the root end off last and discard it.
Video
Notes
Nutrition
Disclosure: This post may contain affiliate links, meaning I get a commission if you decide to purchase through my link, at no extra cost to you.
Love this? Share it!
Rating, commenting, and sharing my recipes really helps. Thanks for taking the time! Mention @myplantbasedbowlblog on Instagram.
