Shallots

Shallots are often described as a cross between onions and garlic; they have a complex flavor and grow from offset bulbs rather like garlic, but can be used in recipes a lot like onions. You will receive a large number in your Thanksgiving share, and if they are not all used for the holiday, will store well for several more weeks.

Cooking Tips

Try substituting shallots for onions in a favorite recipe, or look for recipes that call for shallots specifically. Shallots are popular in many places throughout the world, particularly in France, Thailand, Malaysia, Indonesia, and in Iran they have long been a staple of Persian cuisine; look for recipes from any of these cultures. In East Asia they are often eaten pickled, while in France they used more like onions. They are particularly tasty in salad dressings and sauces, caramelized or sautéed, and in quiches or tarts. Once you grow to love the flavor of shallots you will find any number of delicious ways to enjoy them.

Storage Tips

Shallots store very well; keep them in a cool dark spot in your kitchen and they will be good for many weeks.

Nutrition

Shallots have more antioxidants than onions, plus vitamins A and C, folate, iron, potassium, and calcium.

History

Shallots are in the allium, or lily family, along with onions, leeks, and garlic. They were native to western Asia, and traveled east to Southeastern Asia and west to Greece from the Middle East. They were not brought to Western Europe until soldiers returning from the Crusades brought them from Persia.