A member of the onion family, shallots have a mild onion flavor, and can be used in the same manner as onions. Shallots looks like a small, elongated onion with a copper, reddish, or gray skin. When peeled, shallots separate into into cloves like garlic.

Selection and storage

Look for firm, dry bulbs, free from sprouts. They should be well covered with a papery skin and no sign of wrinkling or sprouting. Store in a dry shallots in a cool, dry, well-ventilated place for a month or more. Fresh shallots should be refrigerated up to one week.

Preparation and serving methods

Prepare shallots by slicing the ends off the shallot (top and tail) and then peel back the skin. Next, pull apart the bulbs and slice them carefully and thinly using a sharp knife. Shallots are often chopped more finely than an onion, especially when it comes to French cooking.

SCHALOTTENLĂ–K I FOLIE (GRILLED SHALLOTS WITH DILL) by Saveur