Shallots

Shallots are a type of onion, smaller and with a finer, more delicate flavor than their larger counterparts. They are available year-round, with peak season being in late summer to fall. Shallots are a favorite in French cuisine and are also widely used in Southeast Asian dishes. They can be used raw in dressings and salads, or cooked to bring out a sweet, yet sharp flavor that enhances sauces, stews, and sautés.

Shallots Synonyms

Eschalot
Scallion
French shallot

Shallots Substitutes

Different Forms/Types of Shallots

Fried

Crispy fried shallots are used as a condiment in some cuisines, adding a crunchy texture and rich flavor to meals.

Pickled

Shallots can be found in pickled form, often used as a garnish or 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 prized for their delicate, sweet, and slightly pungent flavor.

Sliced or chopped

Pre-sliced or chopped shallots are available in some specialty stores or gourmet sections, offering convenience for cooks who value time.

How to Choose Shallots

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 not necessarily better; smaller ones often have a more concentrated flavor. Avoid any with signs of mold or unusual softness, as this indicates they are past their prime.

Cooking/Prep Tips for Shallots

Shallots are a refined relative of onions, offering a more subtle and slightly sweeter flavor that can add depth to a variety of dishes. For intermediate and expert home cooks, it's important to consider the cut of the shallot, as it can influence the intensity and release of flavor. Finely diced shallots will meld seamlessly into sauces and dressings, while larger slices may be more suitable for pickling or achieving a caramelized texture. When cooking shallots, it's crucial to avoid high heat that can quickly burn their delicate layers, leading to an undesirable bitter taste. Instead, opt for a gentle sauté or sweat them over low to medium heat to coax out their natural sweetness. Shallots can also be roasted whole with a drizzle of oil to bring out a rich, caramelized profile that enhances their inherent flavors.

Shelf Life of Shallots

Fresh shallots should be stored in a cool, dry, well-ventilated place away from sunlight. They can be kept for up to a month if stored properly. Do not refrigerate fresh shallots as the cold and moisture can speed up decay. Pickled shallots should be kept in their brine and refrigerated after opening, where they can last for several months. Fried shallots should be stored in an airtight container in a cool, dry place and used within a few weeks for best texture and flavor.

Recommended Brands for Shallots

fried shallots: Asian Best

pickled shallots: Maille

Cooking Techniques for Shallots

Pickling: Shallots can be pickled to add a tangy crunch to salads, sandwiches, and charcuterie boards. Slice shallots and submerge them in a mixture of vinegar, sugar, and spices, then let them sit to absorb the flavors.

Roasting: For a sweeter, more mellow taste, roast shallots whole or halved with a drizzle of olive oil at 375°F (190°C) until they are tender and caramelized, usually around 20-30 minutes. Roasted shallots can be used as a side dish or pureed into soups and sauces.

Sautéing: Gently sauté finely chopped shallots in butter or oil over medium heat until they become translucent and soft, which typically takes about 2 to 3 minutes. This method is perfect for creating a flavorful foundation for sauces, soups, and stews.