How to prepare an onion or shallot
Onions and shallots are widely used in the recipes on this site, generally finely chopped. Here is a method to do it quite easily with a simple knife.
196 K 4.0/5 (20 reviews)
10 min.
Easy
0.15 €
1 piece
1 IngredientLast modified on: February 21th 2011
For 1 piece, you will need:
- 1
1 onion - Total weight: 125 grams
Times for this recipe
Preparation: 10 min.
Step by step recipe
Stage 1 - ⌛ 1 min.
Place an onion or shallot on its side.
Stage 2 - ⌛ 1 min.
Cut off the base (about ½ cm or ¼") and discard.
Stage 3 - ⌛ 1 min.
Do the same with the top.
Stage 4 - ⌛ 1 min.
Slit the whole height of the skin down the side.
Stage 5 - ⌛ 1 min.
Peel off the skin to leave just the white flesh.
Stage 6 - ⌛ 1 min.
Rinse and dry.
Stage 7
Cut in half lengthways.
Stage 8 - ⌛ 1 min.
Place flat side down, and slice horizontally, but without cutting right to the end, so that the slices are still held together.
Stage 9 - ⌛ 1 min.
Then slice vertically, again without cutting right to the end. You will then have small sticks held together by the uncut portion.
Stage 10 - ⌛ 1 min.
And finally, slice downwards, as if slicing the half shallot normally, to cut into small pieces ready to add to your recipe.
Stage 11 - ⌛ 1 min.
Finish by chopping the uncut portion.
Stage 12
Do the same with the other half, and your shallot is ready for use.
Stage 13
See all this steps in a small video.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 1 RDI=1 % | 10 RDI=1 % | 0 | 50 RDI=3 % | 220 RDI: 3 % |
| Per 100 g | 1 RDI=1 % | 9 RDI=1 % | 0 | 40 RDI=2 % | 170 RDI: 2 % |
How much will it cost?
- For 1 piece : 0.15 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Onion
Like these other recipes: Eggs with tomatoes and courgettes, Leek fondue, Filet mignon with mustard and tarragon sauce, Bourguignon potatoes , Ratatouille, ... See them all 149
Other recipes you may also like
Tiramisu
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream. July 27th 2013515 K5 50 min.
Frozen nougat
Dazzle your guests with this delicious dessert, a creamy blend of meringue, whipped cream and dried fruit that can be prepared several days in advance. November 17th 2024295 K4.5 1 hour 25 min.
Meringues
A very simple recipe but which always impresses. June 10th 2019408 K4.5 4 hours 20 min.
Blackcurrant liqueur
The fruit liqueurs (or "creams" in French) are a mix of neutral alcohol in which fruits are macerated, and sugar syrup. They are the basis of the very famous "Kir", mixture of dry white wine and blackcurrant liqueur. This recipe is for blackcurrant, but it can be made with other soft fruits like raspberries, strawberries, blackberries, etc. August 3rd 2013877 K 44.7 55 min.
Leavened bread
It might be harder to achieve good results than with traditional yeast bread, but what a flavour! It also keeps better. This recipe is designed for baking bread in a wood-fired oven but, of course, you can use the conventional oven in your kitchen. May 23th 20171.23 M 23.8 6 hours 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-11-09)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe (as 2 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.