If you’re wondering what a shallot is, you might want to take a look at a French cookbook. Shallots are a very common ingredient in French food, where you’ll find their mild onion flavor used in a wide variety of dishes and sauces. Learn a bit about shallots with these tips, then give them a try. You’ll soon find them almost as indispensable as onions in creating your favorite recipes.
How does a little deep look?
Shallots come in a variety of shapes and sizes, but are generally smaller than an onion. They can be purple rose gold as well as white or gray. They are shaped like a clove of garlic, although larger. Like garlic, you can find them in a head, with several shallots attached. In general, when a recipe calls for a shallot, it is referring to an individual “clove” of shallot and not a whole head.
Selection and storage of shallots
Shallots tend to be wetter than onions and therefore more susceptible to mold and rot. When shopping for this vegetable, you’ll want to look carefully for any early signs of mold. The shallot should have a dry feel, but certainly not be shriveled.
You’ll want to store your shallots like onions, in a cool, dark place. A basket on your pantry shelf should work just fine. It’s best not to store them too close together, as any mold will spread quickly if they touch.
prepare shallots
Shallots are peeled similar to an onion. Cut off the ends of the shallot, then grab the thin skin and peel it. In most French cuisine, shallots are chopped more finely than an onion.
Cooking with Shallots
Although similar to an onion, there are some important differences in how shallots are used in French cooking.
- Less is more. One or two finely chopped shallots are usually all that is needed to add a subtle, slightly sweet flavor to recipes.
- go slowly. If your recipe calls for cooking the shallots in butter or oil, you should do so at a low temperature. Like garlic, shallots can be easily overcooked. You want them to come out soft and slightly caramelized, not crisp and bitter.
- marry well. Shallots are especially tasty when cooked with white wine, cream and butter.
- Substitute. While there’s nothing quite like the real thing, if your recipe calls for shallots and you don’t have any on hand, you can try substituting an equivalent amount of red onion.
Now that you know what a shallot is, be sure to try them. You should be able to find them in your supermarket, and if not, ask for them. You will be happy to find a wonderful and easy way to add a new flavor to your kitchen.
