Shallot

The shallots known to European and American cooks may have arrived from the Middle East during the Crusades. One more member of the lily family, they provide a flavor similar to but distinctive from those of garlic, scallions, and mature onions. Cooks describe shallots as having a milder, slightly nutty flavor. Those enjoying shallots may wish to defray market prices by growing them in a home garden. More readily available, the strain of shallots still remaining in the Middle East and Asia forms an important source of seasonings for pilafs, curries, and a variety of seasoning sauces. Both varieties qualify as "cluster onions," forming large bulbs from groups of smaller ones.

What to Look For:

Crisp dry skins and bulbs.
Bulbs heavy for size.
Absence of scarring, dry patches or dark patches, signaling bulbs are past their prime.
Absence of sprouting.

Shallot Storage and Preparation Tips:

Refrigerate in dry area of refrigerator, loosely wrapped in plastic or paper bag.
Do not expose to sunlight, which encourages aging and sprouting.
Use within a few days of purchase.
Peel just before using.

Cooking with Shallots:

French cuisine employs shallots largely in delicate sauces, where the flavor of garlic or onion would be too strong. Indian and Malaysian cuisines use shallots in abundance. Shallots flavor curries and sauces. In Malaysia, shallots often form the basis for seasoning pastes incorporating spices and herbs. Thai cooking also uses shallots in combination with delicate herbs such as lemongrass. In India and Malaysia, fried shallots are a highly popular garnish. Cut in thin slices and fried in oil, shallots can be purchased ready-to-use in food markets.

Shallot Nutrition Highlights:

Shallots contain small amounts of calcium, phosphorus, potassium and vitamin A. Like other ingredients used in small amounts, shallots are most treasured for the unique flavor they bring to dishes.

Nutrients of Shallot