– 2 shallots
Shallots are low in calories and contain beneficial compounds including quercetin and allicin (shared with other alliums). They provide modest amounts of vitamin C, manganese, and fiber.
About
Shallots (Allium cepa var. aggregatum) are small, elongated bulbs of the allium family, native to Southeast Asia and cultivated worldwide. They are characterized by copper, bronze, or reddish-purple papery skin enclosing layers of pale purple, pink, or golden flesh. Unlike onions, shallots form clusters of bulblets around a central axis and have a more delicate, refined flavor profile—sweeter and less pungent than common onions, with subtle garlic undertones and a hint of wine-like complexity. Key varieties include gray shallots (Échalote Grise), prized for their depth of flavor, and pink shallots (Échalote Rose), which are slightly milder and more commonly available in North American markets.
Culinary Uses
Shallots serve as a fundamental aromatic in French cuisine and are increasingly essential in modern cooking globally. They are minced and used as a base for vinaigrettes, sauces (particularly beurre blanc and béarnaise), and pan deglazing. Their subtle sweetness and complexity make them ideal for slow caramelization, as in shallot confit or marmalade, and they are a preferred allium in dishes requiring refined, nuanced flavor rather than aggressive onion bite. Shallots appear in Asian cuisines—particularly Thai and Vietnamese—both raw in herb salads and crisped as a garnish. They may be roasted whole, pickled, or used as an infusion base.