How to Cut Shallots (3 Ways) (2024)

FAQs

How to Cut Shallots (3 Ways)? ›

Diced shallots

Slice the shallot in half lengthwise. In each half, make lengthwise slits. Cut the shallot crosswise to dice it.

Diced shallots

Slice the shallot in half lengthwise. In each half, make lengthwise slits. Cut the shallot crosswise to dice it.

Using a knife, trim off the root ends. Then cut the shallots to separate the green parts from the white. Take the white halves of the shallots and chop horizontally into thin slices.

The water removes the bitterness inherent to alliums by dispersing the sulfuric compounds that cause it. The shallots also become more crisp afterward.

Crosswise is simply slicing in the opposite direction of lengthwise—like the lines of latitude on a globe, or going around the circumference of a sphere. Crosswise cuts are typically called for when you want to make rounds of even thickness, like onion rings or tomato slices for a bagel.

Check the exterior of the shallot; If the outer skin is visibly moldy, discolored or has a damp, mushy texture, the shallot has likely gone bad. You would want to discard it. If the exterior seems fine, cut into the shallot. Inside, it should be firm and white.

When peeling the shallots try to keep the core intact as this will make it a bit easier when slicing them on the mandoline. To prepare the shallots for frying, use a mandoline and slice, across the grain, quite thinly — about 1/16th rounds.

Why do chefs use shallots instead of onions? Some chefs favor shallots because their subtle allium flavor doesn't as easily overpower other flavors in a dish. That said, both onions and shallots are commonly used in professional kitchens, often even in conjunction.

As long as your shallots stay dry, you can store and use them for up to 1 year. You might find that they keep fresh even longer than that. Throw away any shallots that become soft or develop dark spots. If the shallot smells rotten, you should also discard it.

As with onions, to harvest you wait until the green tops have flopped and then lift the bulbs up and move them to a dry, shaded area – such as a shed or a garage – to let them cure for a week or two, assuming you want to store them. You can cut the green tops off and use them (cooked or raw) in the kitchen.

How do you cut and slice a shallot? ›

Use a sharp knife to cut off the tip and root end of the bulb. If there are multiple bulbs, use your hands to pull them apart and separate them. To remove the papery skin, make a shallow score lengthwise down the bulb, then peel. Slices: Slice the shallot crosswise into the desired width, about ⅛ to ¼-inch thick.

In culinary school, I was taught to soak onions and other alliums like shallots in an ice bath—a bowl filled with water and ice—for 10 to 20 minutes to tame the bite and mellow the flavor while crisping up the texture. After soaking, the onions are drained.

Soak the shallots in boiling water.

– Soak for 2-3 minutes, or until the outer skins are softening. It's easiest if you separate the shallots into their individual cloves first.

Peel off the skin carve out any soft spots of the shallot and prep a sharp knife for the task. For shallot slices, start by placing the raw shallot flat on the cutting board. Slice the shallot in half lengthwise. Slice the shallot lengthwise into vertical cuts of thin slices.

You can freeze shallots! First, you must peel then slice or mince the shallot. Next, place in a freezer safe bag such as Glad® Flex'n Seal^® Freezer Gallon Bags, remove as much excess air as possible, then seal. Finally, place in the freezer for optimum freshness.

Both white and green parts of the stem are usable in cooking.

Shallots are small onions that have a mild, sweet taste and make a great substitute in recipes calling for their red or yellow cousins. Like any other onion, though, you will have to peel off the shallots' clingy skin before they can be eaten, which can be a tedious process.