First cut off both ends and peel the shallot without cutting into the pulp.
Then rinse the shallot.
Cut it in half as shown here.
Cut with the grain.
To mince the shallot, start by placing it flat on the cutting board.
Rotate it so the bottom of the shallot is facing away from you.
Finely cut the shallot, creating even slices, while leaving the bottom intact.
Turn it a quarter turn, and cut again horizontally, still leaving the bottom of the shallot intact.
Finally, cut the shallot vertically while holding it firmly in place.