These prized alliums look like copper-skinned garlic cloves and have a mild onion flavor. Release tons of shallot essence by mincing finely.
In just four easy steps you will master the art of mincing shallots with our short and sweet guide.
To put your new knowledge to the test, try our Vegetarian Lettuce Wraps with Hoisin-Peanut Sauce.
Slice off both the root end and tip of the shallot, and discard.
Peel off papery skins. It's OK (and easier) to lose a thin layer of edible flesh.
Halve shallot lengthwise, and lay it flat on cutting board; cut into thin slices.