Shallots are a small, sweet, and mild member of the onion family
The shallot's subtle flavor profile is used extensively in Asian cusine, especially in India and the Middle East. Shallots are also popular in classical French cuisine. Shallots can be used similarly to onions, satueed or roasted early in the cooking process to layer in complexities of flavor, or they can be pickled, thinly shaved raw, or finely minced and used in salad dressings. Shallots are covered in a thin, papery skin, and a single shallot may have two or three cloves. Shallots are high in antioxidants and minerals, typically more so than standard yellow or white onions, and contain iron, copper, potassium, Vitamins A, C, and B6, and dietary fiber.
Recipes with Shallot