Peeling & Slicing

When peeling and slicing shallots, it is a good idea to leave the root base intact. This will hold the scales together and stop the shallot from falling apart.
 

Step by step 

            
Slice into the upper part of the shallot but leave the top just about attached. Hold the top and peel this away with the skin. This removes the first part of the skin. Turn the shallot around and slice the base of the shallot in the same way as the upper part. Hold the base and peel this away with the skin. It is now easy to peel the rest of the shallot and keep the bulb intact.

Now you can make rings, segments or cubes:
 
 
Hold the shallot firmly and slice crossways into thick or thin rings. Curl your fingertips under to avoid cutting yourself!

  
For segments first slice the shallot in half lengthwise. Lay the cut surface of the shallot onto a chopping board and slice both halves lengthwise into 3 or 4 equal segments.  
To chop shallots, slice the shallot in half lengthwise. Lay the cut surface of the shallot onto a chopping board. Slice through the shallot a few times lengthwise stopping just before the root base. To chop finely, you can also make 1 or 2 horizontal cuts. Cut across shallot. Leave the root base intact.