What are shallots?
Shallots are considered members of the onion family, but are smaller than onions and look more like garlic. Inside, shallots do not have concentric structures like onions, but are sectioned into cloves like garlic. The white flesh of shallots can have either red or purple streaks similar to a red or purple onion. Shallots are strong, rich-tasting and reminiscent of both onions and garlic. They are also sometimes known as eschallots. Some shallots have coppery brown skin, while others are pinkish or a greyish-brown. The French grey shallot is called a griselle and many French chefs prefer using grey shallots in their cuisine because of their strong and delicious flavor. Many of the shallots sold in the United States are imported from France. Shallots are native to Israel and regions in the Mediterranean. They were originally called Allium ascalonicum after Ascalon, an ancient city in Israel. However, Europeans changed the name to Allium cepa to fit them in with the rest of the onion fam
Shallots tastes a bit like onion even it looks like onion. Shallots for sale in Southern France Unlike onions where each plant normally forms a single bulb, shallots form clusters of offsets, rather in the manner of garlic. Shallots are extensively cultivated and much used in cookery, in addition to being pickled. Finely sliced deep-fried shallots are used as a condiment in Asian cuisine. Shallots tend to be considerably more expensive than onions, especially in the United States.
Shallots are kind of like a cross between onion and garlic. Here is more information from Wikipedia: “The shallot is a relative of the onion, and tastes a bit like an onion but has a sweeter, milder flavor. They are more expensive than onions and can be stored for at least 6 months. “Unlike onions where each plant normally forms a single bulb, shallots form clusters of offsets, rather in the manner of garlic.” You can click on the link below if you need more information. I hope that helps!
