Minced or diced shallots can be used for a variety of purposes including soups, stews, and casseroles. Here are the steps:
Remove the thin layer of peeling from the entire shallot.
If there is more than one clove, separate the pieces so that you’re working with a single clove at a time.
Keeping the root end intact, place the shallot with the flat side down on a cutting surface.
Make several slices lengthwise starting at the end of the shallot without the root, working toward the end with the root. Slice in the same manner until the entire piece has been sliced lengthwise, while leaving the root intact to hold the entire thing together.
Hold the shallot by the root end and make cuts in the opposite direction beginning at the end that is away from the root end. Slice across the entire piece making little diced or minced squares.