lg shallot
Rich in vitamins C and B6, manganese, and antioxidants including quercetin and allicin. Shallots are low in calories (approximately 72 per 100g) while providing dietary fiber and beneficial sulfur compounds associated with the allium family.
About
The shallot (Allium cepa var. aggregatum) is a small, elongated bulb belonging to the allium family alongside onions and garlic. Native to Central Asia and cultivated extensively in Southeast Asia, France, and beyond, shallots possess thin, papery brown or reddish skin encasing pale purple or golden flesh. Unlike common onions, shallots grow in clusters of multiple bulbs attached at the base. The flavor profile is distinctly more refined than onions: sweeter and milder with subtle garlic undertones and a hint of vinegar-like brightness. Large shallots (lg) refer to mature bulbs exceeding 1.5 ounces, offering substantial yield when minced or sliced for cooking preparations.
Culinary Uses
Shallots are prized in French cuisine as a foundational aromatics ingredient, particularly in vinaigrettes, pan sauces, and béarnaise sauce. Their sweet, delicate flavor makes them ideal for dressings, marinades, and reduction sauces where raw or gently cooked shallots contribute complexity without the harshness of onion. In Southeast Asian cuisines, shallots are fried until crisp to create aromatic garnishes and are featured prominently in Thai, Vietnamese, and Indonesian pastes and curries. They may be roasted whole, minced into compound butters, or pickled. Large shallots are particularly suitable for slicing and shallow-frying, offering greater consistency in portion control and presentation.