A vegetable in the onion family with a slight taste of garlic
An herb which resembles a large garlic clove. Shallots have a mild onion flavor. Prepared chopped or sliced and used as a seasoning. Shallots are available fresh year round. Store shallots in a cool, dry area for up to 4 months. Purchase shallots that have a firm, shiny, brown papery outer skin.
(SHAL-uhts): Small, mild-flavored onionlike bulbs.
An onion variety that produces clusters of bulbs. Their flavor is slightly less intense than that of onions. Shallots are excellent for pickling. Back to the top
are tiny, delicate-flavored onions, which are often used in French cooking. They are considered the backbone of many French sauces.
A type of onion, it has a mellower flavor. Is a perfect substitute for regular onions when making many sauces when you don't want such a robust onion flavor.
Herb of the lily family whose root forms small clusters of bulbs with a mild garlic flavor. Used in soups, salads, sauces, etc., the shallot has a brown papery skin as opposed to the whitish skin of the garlic.
These are not baby onions (as pickling onions are) but a close relation of the onion. They have a mild, delicate flavour which is less overpowering than most onions so do try to use shallots where a recipe specifies if possible. Shallots grow in a similar way to garlic - when you peel one there may be two or three held together at the root. Seasonal availability: All year. Uses: Use in recipes where a small amount of onion is used or where a subtle onion flavour is needed. They are often included in rich, creamy sauces where just a hint of onion flavour is needed. To store: Keep in a cool, dry place. To prepare: Top and tail shallots and then peel the outer skin away. If there are several bulbs, pull them apart and then slice.
Shallots are part of the onion family, with mild, garlic-tasting roots.
small bulbs of the onion family that combine flavors of onion and garlic. Used extensively in French cooking.
A cross between onion and garlic that is subtle in flavor.
Unknown in ancient times and of uncertain origin, it is less pungent than onion. Mainly used in sauces, the elongated variety tends to be stronger in flavour.
an herb with a garlic-onion flavor, small and milder than an onion, but resembling garlic cloves.
