Pearl Onion

What Is Shallot?

Shallot (Allium cepa var. aggregatum) is a variety of onion that grows in clusters, smaller than regular onion; in culinary usage it's mostly referred to as “shallot.” It's known for its brown-pinkish skin and delicate cloves.

It has a milder, sweeter, and more delicate flavor than regular onion, with lower sharpness. This delicate flavor makes it the preferred form of onion in sauces and refined dishes.

Nutritional Value of Shallot

100 grams of raw shallot contains about 72 kcal of energy, 17 g of carbohydrates, and 3.2 g of fiber; it contributes to potassium. It's similar to regular onion but with a somewhat more concentrated profile.

What Are the Benefits of Shallot?

With its fiber, potassium, and onion-family plant compound content, shallot can be considered a flavor-adding part of a balanced diet.

This information is general; shallot is a food, not a substitute for medical treatment.

How Is Shallot Selected?

Good shallot should be firm, dry-skinned, and not sprouted; softened, sprouted, or moldy samples are not preferred.

• Bulb should be firm and heavy, not softened
• Skin should be dry and intact
• Sprouted and moldy samples should not be bought

How Is Shallot Stored?

Shallot keeps for a long time in a dry, cool, well-ventilated place, in a mesh bag or open container; it should be protected from moisture and light. It can soften quickly from moisture in the fridge.

Using Shallot in the Kitchen

Shallot is used whole in stews and braises, finely chopped in sauces, and raw in salad dressings (vinaigrette); its small size also makes it ideal for pickling. When caramelized, it becomes a sweet garnish.

How Is Shallot Peeled?

With its root end trimmed and soaked in hot water for a few minutes, the shallot's skin peels off easily; being small, this saves time when peeling many at once.

How Is Shallot Caramelized?

Peeled whole shallots are cooked slowly over low heat with a little oil and a pinch of sugar until they turn golden-brown; they become a sweet garnish for meat dishes.

What Recipes Is Shallot Used In?

Onion stew, pickled shallots, vinaigrette dressing, and caramelized onion garnish are the best-known uses.

Frequently Asked Questions

What's the difference between shallot and regular onion?

Shallot is smaller, milder, and sweeter, with less sharpness. Regular onion is larger and sharper.

Is shallot good for pickling?

Yes; its small, firm structure makes it very well suited for pickling whole.

Is shallot eaten raw?

Yes; thanks to its mild and sweet aroma, it can be used raw in salads and dressings.

Can regular onion be used instead of shallot?

It can be used; but since regular onion is sharper, the amount should be adjusted, ideally using less.