• 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.