1 | Place an onion or shallot on its side. | |
2 | Cut off the base (about ½ cm or ¼") and discard. | |
3 | Do the same with the top. | |
4 | Slit the whole height of the skin down the side. | |
5 | Peel off the skin to leave just the white flesh. | |
6 | Rinse and dry. | |
7 | Cut in half lengthways. | |
8 | Place flat side down, and slice horizontally, but without cutting right to the end, so that the slices are still held together. | |
9 | Then slice vertically, again without cutting right to the end. You will then have small sticks held together by the uncut portion. | |
10 | And finally, slice downwards, as if slicing the half shallot normally, to cut into small pieces ready to add to your recipe. | |
11 | Finish by chopping the uncut portion. | |
12 | Do the same with the other half, and your shallot is ready for use. | |
13 | See all this steps in a small video. | |