Shallot

Shallots are a type of onion, smaller and with a finer, more delicate flavor than their larger counterparts. They are available throughout the year but are at their peak during the summer and early fall. Shallots are a favorite in French cuisine, where they're often used in vinaigrettes, sauces, and as a base for various dishes. They can be used raw or cooked, and when caramelized, they release a rich, sweet flavor that enhances many recipes. Shallots are also prevalent in Asian cuisines, particularly in Thai and Vietnamese dishes, where they are used to add depth to curries and stir-fries.

Shallot Synonyms

Eschalot
scallion
French onion

Different Forms/Types of Shallot

Fried

Crispy fried shallots are commonly used in Asian cuisine as a garnish or flavor enhancer for soups, salads, and other dishes.

Pickled

Shallots can also be found in pickled form, preserved in vinegar and used to add a tangy flavor to dishes.

Fresh bulbs

Shallots are typically found as fresh bulbs, which are small, elongated, and covered in a thin, papery skin. They are favored for their delicate, sweet, and slightly pungent flavor.

Sliced or chopped

Prepared shallots can be found sliced or chopped, often refrigerated or frozen, ready to be used in cooking without the need for further preparation.

How to Choose Shallot

When selecting fresh shallots, look for bulbs that are firm, heavy for their size, and free from soft spots or sprouts. The skin should be dry and tight. Larger shallots are often easier to peel and chop, but smaller ones can be sweeter and more flavorful. For pickled or fried shallots, choose brands that use minimal preservatives and have a reputation for quality.

Cooking/Prep Tips for Shallot

Shallots are a refined relative of onions, offering a more subtle and slightly sweeter flavor, making them a favorite among intermediate and expert home cooks. When preparing shallots, it's important to consider their delicate nature. Unlike onions, shallots can become bitter if overcooked, so they should be cooked gently. To bring out the best in shallots, slice or dice them finely to ensure they distribute their flavor evenly throughout the dish. Shallots can be used raw in dressings and salads, where their mildness shines, or they can be caramelized to bring out their natural sugars for a richer taste.

Shelf Life of Shallot

Fresh shallots should be stored in a cool, dry, well-ventilated place, away from sunlight. They can last for several weeks when stored properly. Do not refrigerate fresh shallots as the cold can affect their texture. Pickled shallots should be kept in their original brine in the refrigerator and used before the best before date. Fried shallots should be stored in an airtight container in a cool, dry place and used within a few weeks for maximum freshness and crispness.

Recommended Brands for Shallot

fried shallots: Maesri

pickled shallots: Opies

Cooking Techniques for Shallot

Pickling: Pickled shallots add a bright, tangy flavor to dishes. Slice shallots thinly and pickle them in a mixture of vinegar, sugar, and salt. They can be used as a garnish or in salads and sandwiches.

Roasting: Roasting shallots whole in their skins concentrates their sweetness and makes them tender. Drizzle with olive oil and roast at 375°F (190°C) for 20-30 minutes, or until they are soft and caramelized.

Sautéing: Gently sauté diced or sliced shallots in butter or oil over low to medium heat until they are soft and translucent, which typically takes about 5 minutes. Be careful not to brown them too much, as this can introduce a bitter flavor.

Popular Shallot Recipes

Beef Bourguignon
Shallot Tarte Tatin
Shallot Confit

Shallot Nutritional Information (100g)

fat: 0.1 g
fiber: 3.2 g
sugar: 7.87 g
protein: 2.5 g
calories: 72 kcal
carbohydrates: 16.8 g

Flavor Combinations

Shallots pair well with a variety of ingredients, enhancing the flavors of delicate proteins like fish and seafood, as well as complementing vegetables and grains. They work particularly well with fresh herbs such as parsley, chives, and tarragon. Shallots also complement the richness of butter and cream in sauces and are often used in French cuisine. Acidic components like vinegar or white wine can accentuate the shallot's sweetness, while their natural umami boosts the savory notes of meats and mushrooms.

Allergen Information

Shallot allergies are uncommon but can occur, particularly in individuals who are sensitive to other members of the allium family. Those with a shallot allergy should avoid all forms of the ingredient, including powder and oil.