How to slice a shallot
 The flavor of a shallot falls somewhere between red onion and garlic, often without the pungency of either. The shallot's subtle flavor works in soups, stews, sauces and pretty much anywhere else you'd use an onion or garlic.Thinly sliced shallots are nice to use in place of sliced onions, say in a stir-fry where you want onion flavor but you want it in a subtle, less aggressive way. |
| To slice a shallot, first cut it in half through the root. |  |
| Next, cut the papery end (not the root end) off and discard it. This will make the skin easier to peel away. |  |
| Now just slice across the shallot crosswise. Cut the slices thin for quick-cooking dishes and thick for longer cook times, like a stew. |  |
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