Julia Child made shallots a mainstay in her cooking for what she called their “delicate flavor and slightest hint of garlic.” Chefs love shallots.
These little bulbs that look like small, brown oval onions are not really onions. They are related though. They are alliums, the same family to which onions, leeks and garlic belong. They taste a little like onions, but the flavor is more subtle and sweet. These are after all the aristocrats of alliums.
Shallots are often hard to find, and sometimes when you do manage to find them in stores, they look a little withered. Here at the market, we have had boxes of the plumpest, freshest, most beautiful shallots, and we have had them since opening day!
While shallots are most often used as seasoning, they are delicious cooked on their own. Here are some recipes that let shallots shine:
Sweet and sour shallots (I made this last week. I’m making it again—it was that good, and easy.)
