or medium shallots
Shallots are rich in vitamin C, manganese, and selenium, and contain beneficial compounds including quercetin and allicin (released when cut or crushed). They are low in calories (approximately 72 per 100 grams) and provide dietary fiber.
About
Shallots are small, elongated bulbs belonging to the allium family (Allium cepa var. aggregatum), native to Southeast Asia and now cultivated globally. They are characterized by copper or reddish-brown papery skin enclosing layers of pale purple, pink, or white flesh, often with a bronze or violet tint. Medium shallots typically weigh 0.75–1.5 ounces (20–40 grams) each. The flavor profile is distinctly more delicate and refined than onions, with a subtle sweetness, mild garlic undertones, and a gentle pungency that mellows considerably when cooked. Common varieties include 'Échalion' (French shallot), 'Jersey', and 'Thai red', each with slight variations in color, sweetness, and storage potential.
Culinary Uses
Shallots are fundamental to French cuisine and appear prominently in vinaigrettes, sauces (particularly béarnaise and beurre blanc), and refined meat and fish preparations. In Southeast Asian cooking, they are sliced thin and deep-fried as a garnish or infused into curry pastes and dipping sauces. Medium shallots are ideal for slicing into rings, mincing for dressings and marinades, or leaving whole for roasting and caramelizing. Their natural sweetness intensifies with gentle heat, making them excellent for braising, roasting, and pickling. They pair exceptionally well with vinegar, Dijon mustard, fresh herbs, and quality oils in dressings and condiments.