How to Mince Shallots
These prized alliums look like copper-skinned garlic cloves and have a mild onion flavor. Release tons of shallot essence by mincing finely.
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.
Cut across slices at tiny intervals to mince.