Let’s talk about Shallots, shall we? 

When you’re in the grocery store or the farmer’s market, have you ever seen some palm-sized brown clusters that are nearby the onions and garlic? If so, these are called shallots! They are like the mild-mannered cousin of the sharp flavored onion. When you are choosing shallots, you want to find a tight cluster that is firm when squeezed. Once you bring them home, they can last for weeks in a basket on your countertop. However, it’s preferable to store them in a dark, cool, and dry place with great ventilation for longer storage. 

Shallots are perfect for recipes that require a little punch of onion flavor such as vinaigrettes, marinades, stir-fries, sautéed vegetables, and more. If you’re looking for a raw onion flavor that’s not overpowering, shallots are a delicious option as a final topping on soups and many types of salads as well. 

The entire shallot can be used in many different ways such as whole roasted, minced, thinly sliced into rings, and you can even use the outer brown skin to add good flavor to homemade broths or stocks. 

Shallots are part of the allium genus which includes some well-known favorites such as onions, garlic, leeks, chives, and scallions. Out of all of these, shallots would be on the mild side of the flavor spectrum. They also have a slight sweetness, which is why they are able to be used raw in many dishes. 

Shallots grow in clusters just like garlic and they usually have 2-3 cloves per cluster. The similarities between the shallot and garlic end here because when it’s cut in half, you will see layers like an onion. They are covered in a brown outer skin and when peeled back, it reveals layers that are a beautiful pinkish lavender color. Because of this, I find shallots to be the prettiest of the allium genus! 

Time for some science! Shallots are also similar to onions because they will make you cry when cut. The reason is that it’s a defense mechanism against you and it’s saying “Stop trying to eat me for dinner!” When a shallot has been injured via a cut from a knife, it releases a volatile chemical called propanthial s-oxide which is a lachrymatory agent. This chemical evaporates quickly and is attracted to the lachrymal glands, which is what produces tears in our eyes. Basically, this is a chemical attack to irritate your eyes enough to make you cry and prevent you from moving forward.

However…your goal is to be strong and persevere in this life, so take a step back to collect yourself then finish the job of making a fabulous dish with these shallots! Haha!

Some of my favorite ways to use shallots are freshly minced and placed on top of a bowl of lentils, thinly sliced in a fresh green salad, and pickled with delicious spices to add an interesting flavor to sandwiches. 

Fun fact...whenever I see or hear the word shallot, I always think of the poem by Alfred, Lord Tennyson called The Lady of Shalott. I read it back in high school and for some reason, it has stayed in my memory! It’s a pretty good read ;)

That’s all for today’s culinary lesson! I hope you enjoyed it and stay tuned for a delicious recipe featuring the mild-mannered shallot. If you enjoy cooking with shallots, please share with me your favorite ways in the comments below! Take care and have a great day!

-Shari :)

Photography & Styling by A Certain Aesthetic