These petite onions look like large cloves of garlic covered with papery bronze skin. Shallots differ from onions in that many varieties produce a cluster of several bulbs to a plant; they also have finer layers and less water. Because of this low water content, their flavor is more concentrated than that of onions.
Available year-round, shallots should be firm and heavy for their size. Store them in a cool, dry place up to one month.
• Three-Bean Salad
• Balsamic and Shallot Chicken Breasts
• Roasted Butternut Squash and Shallot Soup
• Mixed Peppercorn Beef Tenderloin with Shallot-Port Reduction
• Braised Turkey Roulade with Pancetta, Shallots, and Porcini Gravy
See More: How to Mince Shallots