Shallots

Guide Note

Shallots are bulbs from two species in the onion genus, Allium. Like garlic, another group of plants in the same genus, shallot bulbs grow in clusters, and perhaps because of this, shallots were long reputed in the U.S. to be a milder alternative to garlic. In fact, they have a flavor somewhat similar to that of onions, but sweeter and more refined. They are generally used more or less in place of onions, especially in French and Southeast Asian cuisine, and in restaurants in the U.S. that are influenced by French or Asian cooking methods (including Asian Fusion restaurants), or that that wish to telegraph their quality through subtle choices in ingredients. Shallots are sometimes boiled, and sometimes appear as pickles in Asian cuisines.

Fast Facts

1. Develop in clusters similar to Garlic
2. Often used in French cooking
3. Name reportedly comes from "Ashkelon," a city in the ancient Levant