The main difference between a shallot and an onion is their taste. Shallots have a sweeter, milder flavor with a hint of garlic and are also less crunchy and pungent than onions. A shallot looks like a small, long bulb with a reddish to gray skin. It is in the onion family, but it’s also more formed like garlic than onions. When you peel the skin off of the shallot, it has cloves just like garlic. 

Shallots require a rich soil for a proper crop and are traditionally planted on the shortest day of the year, then harvested on the longest day. You want to harvest the shallots before they flower, and then store them in a cool, dry area or hang them up in open weave bags. 

The most tasty shallots are mainly in season from May to September, but you can find the dry shallots year round. When you’re shopping for fresh shallots, look for firm, dry bulbs with no sprouts. The shallot should be well-covered with a papery skin like an onion and no sign of wrinkling or sprouting. You’ll also find them available either freeze-dried or in a dehydrated form.

Weight-per-weight, a shallot has a better nutritional value than an onion. Shallots have more antioxidants, minerals and vitamins. Compounds in the shallot convert to allicin while chopping and crushing, and allicin is known for multiple health benefits. Health benefits, such as reducing cholesterol, decreases blood vessel stiffness and, furthermore, decreases the overall risk of coronary artery disease and stroke attacks. 

Shallots have numerous methods of use in the culinary world. Substitute raw onions on your salad with shallots for a milder garlic flavor. Slice and give the shallots a quick pickling and add to hert-coverts (green beans) with crispy bacon. Dice them up and roast them with new potatoes and dill, also very tasty with roasted butternut squash. My most favorite use with shallots is for a red wine and shallot sauce. 

Caution: This recipe will cause crazy cravings and is not for those who are looking for the health benefits of shallots: The Red Wine and Shallot Sauce! Make sure your shallots are diced as tiny as possible, also called mignonette dice. Start with melting butter over medium heat, then add the shallots and cook until soft and translucent. Stir in sugar to make those shallots nicely golden and caramelized. Then stir in a little bit of garlic and thyme and cook together for a few minutes. Add your beef stock, red wine, and a splash of brandy with a bay leaf. You’ll want to bring it up to a boil now for about 30 minutes, until the sauce is reduced by half. On the side, you’ll mix together cornstarch and water, known as a slurry, and whisk into your sauce until it is smooth and thick. 

This sauce will be for your amazing, premium four-pound beef tenderloin roast that has just finished roasting. Take the pan juices and add into your sauce, mix with more butter, and don’t forget to season with salt and pepper! Serve on the side of your roast for flavor heaven. 

Feel free to contact me if you have any culinary ideas of your own at kyle@non.media! I’ve explored in many traditional and modern culinary techniques. I love to get my hands on fresh ingredients to make something memorable. Let’s go on a culinary adventure!