medium-sized shallots
Shallots are a good source of vitamin C, manganese, and antioxidants, while being low in calories (approximately 72 per 100g). They contain prebiotic fibers that support digestive health.
About
Shallots (Allium cepa var. aggregatum) are small, elongated bulbs belonging to the allium family, native to Central Asia and the Indian subcontinent but now cultivated worldwide. They possess a papery bronze, copper, or reddish-purple skin that encloses layers of pale purple, reddish, or golden flesh with a delicate, complex flavor profile distinct from onions and garlic. Medium-sized specimens typically weigh 1–2 ounces and offer an ideal balance of surface area to volume for cooking applications.
Unlike common onions, shallots grow in clustered heads with multiple bulblets sharing a common base. The flavor is characteristically sweet, mildly garlicky, and slightly wine-like, with a more refined and less pungent bite than yellow onions. Varieties range from the French grey shallot (échalote grise), prized for its complexity, to the Jersey shallot and red shallots popular in Asian cuisines.
Culinary Uses
Shallots are fundamental in French classical cooking, particularly in vinaigrettes, béarnaise sauce, and mignonette, where their subtle complexity enhances rather than dominates. They are minced or thinly sliced raw for dressings and condiments, caramelized for deep umami richness, or roasted whole as an elegant side dish. Across Asian cuisines—particularly Thai, Vietnamese, and Indonesian—fried shallots serve as a textural garnish and flavor component in soups, rice dishes, and curry pastes. Medium-sized shallots are ideal for halving and roasting, or for creating consistently-sized dice in sauces and soffritos.