Some food preparation tasks just take too long. If you find peeling French shallots fiddly and time-consuming, blanch them in hot water first and the skins will just slip off.
We’ve looked at various ways you can quickly peel garlic, but you need to treat French shallots (sometimes referred to as eschallots) differently. Pop the bulbs in a bowl ten minutes or so before you need them, pour on some hot water — it doesn’t need to be boiling — and leave for a few minutes. You might need to experiment with different lengths of time, but around five minute should work fine.
Fish out the French shallots and use a paring knife to slide off the skins in a flash. Check out the video to see how it works.
The Secret Trick to Peeling Shallots More Easily [WonderHowTo]