Top: Shallot vinaigrette, a French classic
While they are a staple in France, most Americans don’t keep a store of shallots in the kitchen. Shallots tend to be that specialty onion you purchase for a particular recipe.
If you buy them for a particular recipe and have a extra shallots, what should you do with them?
Prep time is 5 minutes, active time is 20 minutes.
You can double or triple the recipe and keep the extra in the fridge.
A shallot is different from other onions in that the bulb is made up of individual cloves like a bulb of garlic, its close cousin.
The technique for dicing shallots and onions is to leave the root end of the bulb or clove intact while you cut. This keeps the bulb together so you can cut pieces that are uniform in size. Here’s a video showing how to peel, slice, dice and chop shallots.
1. COMBINE the vinegar and minced shallots in a small bowl and set aside for at least 15 minutes.
2. ADD the olive oil and a pinch of salt, and whisk together until well-combined.
3. TASTE and add another pinch of salt and pepper as desired.
Use these to garnish anything savory. We add them to plain grilled fish, meat and poultry for a bit of pizzazz.
1. LINE a large plate with paper towels. In a small saucepan, heat the oil over medium-high heat until it begins to shimmer and lightly smoke.
2. ADD the shallots and cook, stirring often, until light golden brown, about 7-9 minutes. Using a slotted spoon, transfer the shallots to the paper towel-lined plate. Sprinkle lightly with salt.
WHAT ARE SHALLOTS
Shallots are an allium, a member of the same botanic species as chives, garlic, leeks, onions and scallions/green onions. They are a milder type of onion, imparting a subtle flavor to recipes. Like garlic, shallots can be separated into cloves.
Shallots are preferred by French chefs, because their mild flavor doesn’t overpower the other flavors in a dish. Unlike onion flavor, which can be prominent, shallots are a quieter member of the ensemble of ingredients.
The Allium genus comprises some favorite flavor ingredients:
A crispy fried shallot garnish tops sautéed baby greens. Here’s the recipe from ItsNotEasyEatingGreen.com.
The botanical family is Amaryllidaceae, which contains mainly perennial flowering bulbs such as amaryllis and other lillies, daffodil and tuberose. Allium genus members are also bulbs and also flower, but not in the same, showy way that engenders garden and home decoration.
HERE ARE THE DIFFERENT TYPES OF ONIONS.
*Spring onions are immature onions, harvested early in the season.