Shallots

Shallots are mild, refined alliums with a delicate sweetness that makes them ideal for vinaigrettes and sauces. Learn how to cook with them.

Storage

Store in a cool, dry, dark place with good air circulation—like garlic and onions. Don't refrigerate whole shallots; moisture causes them to sprout and soften.

Keeps For

Two months or longer in a cool pantry, though it really depends on the variety—some keep well past that. Cut shallots should be wrapped and refrigerated, used within a week.

Flavor Profile

Milder and sweeter than onions with subtle garlic undertones. The flavor is more delicate and refined, making shallots preferred in French cooking. They caramelize beautifully and melt into sauces without overpowering other ingredients.

How to Prep

Peel like a small onion, removing the papery skin. If the shallot has multiple cloves like garlic, separate them first. Slice thin for raw applications; dice for cooking. For crispy fried shallots, slice as thinly and uniformly as possible.

Ways to Cook

1 Slice thin for raw vinaigrettes and mignonette sauces
2 Sauté as the base for pan sauces and reductions
3 Roast whole until caramelized and sweet
4 Fry until crispy for toppings and garnishes
5 Add to compound butters and herb mixtures
6 Use in place of onions in quiches and custards for refined flavor
7 Pickle for a tangy condiment

Pairs Well With

butter wine vinegar thyme tarragon mustard cream bacon mushrooms steak fish green beans salads

Good to Know

Shallots burn more easily than onions because of their higher sugar content—keep the heat moderate. Raw shallots are milder than raw onion but can still be pungent; if too strong, soak sliced shallots in cold water for 10 minutes.

Did You Know?

French cuisine favors shallots over onions in fine sauces and dressings because their delicate flavor doesn't overpower other ingredients. A classic beurre blanc sauce absolutely requires shallots—onions won't produce the same refined result.