Undoubtedly the three most common "aromatics" in any cuisine, it's important to know the tricks to quickly break them down into diced and minced sized pieces. There are lots of gadgets out there for dealing with these three, but a simple chef's knife saves clutter and time. Buy some and practice until you can break down one of each down in less than a minute. Don't worry - you'll get there fast.
RECAP for Onions and Shallots
1) (Cut onions in half first) Remove the "tail" leaving the "head" in place
2) Make horizontal cuts beginning at the top, do not cut all the way through the head
3) Make vertical cuts to produce a matrix or crosshatch
4) Use the rolling method to dice
RECAP for Garlic
1) Use REAL garlic - smash head open, tail side down to release cloves
2) Using knife or palm, whack the clove and remove the skin
3) Turn clove on side, make a few vertical slits, being careful not to cut through the head
4) Lay flat, make long vertical cuts to produce a crosshatch
5) Use rolling method to dice
6) Use pivot method to further mince if needed
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