In this quick and easy tutorial, learn how to cut shallots into various shapes and sizes. Slice them for salads, dice them for mirepoix, or mince them to add to vinaigrettes. You may even find out how to cut shallots without crying!
What are Shallots?
Shallots are a part of the allium family, which is closely related to garlic, green onions, chives, and onions. Unlike most types of onions that grow individually, shallots grow in bunches, much like garlic.
They’re often used in recipes to impart a mild onion and soft garlic flavor. Just like onions or garlic, they can be used raw or cooked.
You may find them sliced, roasted whole, sautéed with vegetables, or minced to give salad dressings a little oomph. Whichever way you decide to use shallots, you should know how to separate them, remove the skin, and implement the preferred cutting techniques.
How to cut shallots
So, you want to know how to cut shallots without crying, right?! Stay tuned for instructions on dicing, mincing, slicing, and julienning them. They really do bring a whole new meaning to the saying “good things come in small packages!”
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trim & peel
With a paring knife or utility knife, cut the top off of the shallot. Make sure to leave the root end intact (just like you would an onion) as this will help prevent the layers from slipping all around.
Using the paring knife, make a vertical score down the shallot and peel the papery skin away. Then, break the bulb into separate pieces — there are usually two per shallot.
Option 1: Sliced
Once you’ve peeled the shallot, lay it on a flat side. Slice it crosswise into rings. You can cut these as thickly or as thinly as you’d prefer (1/8 or 1/4-inch is usually perfect).
Sliced shallots are great for adding to salads and stir-fries. You can also try breading them to make crispy fried shallots!
Option 2: Diced or minced
Cut the peeled bulbs in half lengthwise, then turn the halves to face flat-side down. Secure the shallot with your non-dominant hand. Make lengthwise cuts (about 1/4 to 1/8-inch thick) up to the root end, but not all the way through.
Make a parallel cut (see middle photo), then rotate the shallot and cut crosswise up to the root end. Once you reach the root, cut it away and discard it, making sure not to waste any shallot.
I prefer to use a chef’s knife for the last part, but you can absolutely use a paring knife. It just comes down to personal preference here.
To mince the shallot, repeat the same process as dicing, but with thinner lengthwise slices and crosswise slices. Once the root end is removed, use a back-and-forth rocker motion with a chef’s knife to finely mince the shallots.
Minced shallots are the perfect addition to salad dressings, veggie burgers, or sauces. They impart flavor without being overly pungent like raw onions can sometimes be!
Option 3: Strips
Peel and separate the bulbs the same as before. Then, cut away the root end. Cut it in half lengthwise, then lay each half flat-side down. Make vertical slices as thickly or as thinly as you’d like.
Make thinner slices for julienned shallots, which are delicious in stir-fries. Add thick shallot strips to a sheet with other vegetables, and roast them together! They make a sweet and caramelized companion to broccolini, squash, carrots, peppers, and zucchini.
Tips for cutting Shallots
Much like onions, shallots are notoriously slippery. To prevent any accidents, keep these tips in mind:
- Choose an appropriate knife: Due to their small size, shallots can be cut with a chef’s knife or a paring knife. Choose one that gives you the most control, and that you feel the most comfortable using. Either way, just make sure it’s extra sharp!
- Keep the root end intact: To prevent the layers from slipping around too much, keep the root end intact whenever possible.
- Peel with a knife: The easiest way to remove the paper-thin peel on a shallot is with a paring knife. Spare your fingernails, and use the knife!
- Use goggles: If you really want to know how to cut shallots without crying, whip out the onion goggles! Works like a charm every time! (Alternatively, if you are a contact lens wearer, pop them in! They prevent you from crying while chopping shallots and onions.)
How to Pick perfect shallots
Before you learn how to chop shallots, you need to know how to pick them! They are typically available year-round, but their main season runs from April to August. Just like onions, there are some key indicators to help you pick the perfect shallots:
- Color: The overall color should be a uniform light copper-purple. Look for shallots with smooth, firm, and dry skin, and avoid those that appear wrinkly. Check for any deep cuts, slits, discolorations, or soft spots.
- Weight: Similarly to onions, you want shallots that feel firm and heavy for their size. Stay away from those that feel light and dry.
- Sprouts: Avoid shallots with sprouts coming out of the top. This indicates they are more mature and will taste bitter.
- Shape: Shallots can be short and round or long and skinny. Either variety will work! Just note that the larger the shallot, the more it will taste like a regular onion.
Storing Shallots
If you find yourself with too many shallots, here are a few simple storage options:
- Room temperature: Like other members of the allium family, shallots should be stored in a cool, dark place. If stored correctly, they will last for up to 3-4 months.
- Fridge: Once cut, store chopped shallots in the fridge for up to 1 week.
- Freezer: If you can’t use the cut-up shallots in time, it’s best to store them in the freezer. Chopped shallots will last for up to 3 months in the freezer. They may not have the same crunch factor, but they will help save time in future recipes.
How to Use shallots
Shallots are an underrated allium, but this versatile ingredient can be used in so many recipes. Here are just a few of the many ways you can use it:
- Beet Wellington
- Three Sisters harvest bowl
- Jackfruit curry
- Truffle risotto
- Thai vegetarian coconut curry
Nutritional Benefits
Small, but mighty, shallots offer quite an array of nutritional benefits. Here’s what you’ll receive in just over a 1/2 cup:
Folate
With over 9% of your daily folate needs, shallots contribute to blood cell formation and healthy cell function.
Potassium
Shallots are a good source of potassium. Potassium is essential for maintaining your body’s fluid balance, regulating nerve function, and supporting a healthy heart.
Iron
Another benefit of eating shallots is their iron content. Iron is responsible for making the protein hemoglobin, which helps transport oxygen around your body.
shallot FAQs
The best substitute for cooked shallot is yellow onion. If you’re using raw shallots, replace them with red onion. You can replace it 1:1 as long as you measure in grams or teaspoons.
Although from the same family, onions and shallots have some key differences. Onions grow individually, while shallots grow in clusters. In addition, shallots have a more mild flavor with notes of garlic. Onions tend to taste more pungent, especially in their raw form.
As a general rule, one shallot refers to the whole bulb. However, shallots are typically measured in teaspoons or tablespoons.
Ingredients
- 1 shallot
Instructions
Trim & Peel
- With a paring knife or utility knife, cut the top off of the shallot. Make sure to leave the root end intact.
- Using the paring knife, make a vertical score down the shallot and peel the papery skin away. Then, break the bulb into separate pieces — there are usually two per shallot.
Sliced
- Once you've peeled the shallot, lay it on a flat side. Slice it crosswise into rings. You can cut these as thickly or as thinly as you'd prefer (1/8 or 1/4-inch is usually perfect).
Dice or Mince
- Cut the peeled bulbs in half lengthwise, then turn the halves to face flat-side down. Secure the shallot with your non-dominant hand. Make lengthwise cuts (about 1/4 to 1/8-inch thick) up to the root end, but not all the way through.
- Make a parallel cut, then rotate the shallot and cut crosswise up to the root end. Once you reach the root, cut it away and discard it, making sure not to waste any shallot.
- To mince the shallot, repeat the same process as dicing, but with thinner lengthwise slices and crosswise slices. Once the root end is removed, use a back-and-forth rocker motion with a chef's knife to finely mince the shallots.
Strips
- Peel and separate the bulbs the same as before. Then, cut away the root end. Cut it in half lengthwise, then lay each half flat-side down. Make vertical slices as thickly or as thinly as you'd like.
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