If you cannot find shallots, the white part of green onions is an acceptable substitute. Not as good, to be sure, but better than other onions.

Cutting Shallots:
If you want nice looking shallots—as for a salad or something you are not going to cook long—nip the tip off and slice it with a sharp paring knife in parallel cuts about 1/8 inch apart. Rotate it 90 degrees and repeat. Then place it on a cutting board and slice it in 1/8 inch slices. This will result in “pretty” small, square pieces. If cooking with it, it’s faster to just chop it.

Cutting Scallions:
For most cooking, slice the white parts crosswise, then chop; slice the greens crosswise and add at the last minute. Cooking them for long will turn them into mush.

For a special effect, cut the green part into 3-4 inch lengths, then cut them lengthwise into ribbons. Use these strips to garnish salads or soups. They are especially attractive in clear soups.