To peel a shallot, remove a couple of the outer layers along with the peel. You might need an extra shallot to make up for the discarded layers, but this method is much faster than removing only the thin peel. Cut off both ends of the shallot, and then cut it in half vertically. Cut these into chunks, rocking the knife up and down while you hold the blade steady with the fingers of your other hand. Scrape the pieces of shallot into a pile and continue until they’re finely chopped.