Flavor description
Shallots differ from onions in that many varieties produce a cluster of several bulbs to a plant. Shallots also have finer layers and less water. Because of the low water content, their flavor is more concentrated than that of onions, but they can also burn and toughen easily, so use caution when sautéing.
How to use
Use shallots when you want full allium flavor but not the bulk of a full-sized onion. Traditionally, shallots are used to flavor the reductions in some French sauces, including bearnaise bordelaise, and duxelles. Shallots are also delicious cooked whole -- try them caramelized with sugar and a few tablespoons of cognac, port, or sherry, or oven-roasted with rosemary or thyme. Finely chopped shallots are good in salad dressings and as a classic accompaniment to fresh oysters or beef dishes.
How to find
Look for shallots in your local supermarket or specialty store near the onions.
Related Articles
About Onions and Family: Onions, garlic, leeks, green onions, chives, and shallots lend distinctive fragrance and flavor to savory dishes. See article.
Recipes
Gruyère, Arugula, and Prosciutto-Stuffed Chicken Breasts with Caramelized Shallot Sauce
Pasta with Roasted Butternut Squash and Shallots
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