Trim the ends off of the shallot.

Slice the shallot in half from the stem to root end.

Peel the skin off of both of the halves. Remove the thin white film also.

Lay the shallot down flat and holding your knife parallel Keeping the knife parallel with the cutting board, slice the shallot every one sixteenth of an inch; leave the slices attached to the stem at the end.

Turn the shallot facing you and slice the shallot up and Slice up and down every one sixteenth of an inch, crossing over your horizontal slices. Once again, leave the slices attached at the root end.

Then turn the shallot 90? and slice the opposite way making finely chopped squares.