Shallots belong to the same family as onions, but Shallots are a different species. The flavor of Shallots is often described as being sweeter & more delicate than onion and less pungent than garlic.

Use in:

  • Sauces
  • Stir Fry
  • Soups
  • With Sauteed Vegetables
  • Meat Dishes
  • Vinaigrette
  • Fish Dishes
  • Dressings
  • Raw in Sandwiches and Salads

How to Peel a Shallot:

Remove ends with a sharp pairing knife, cut horizontally and peel off skins.   Or….place shallots in a heat-proof bowl.  Boil some water (or use a microwave) and pour over shallots until they are fully submerged.  Let them soak for 3-4 minutes until the skins are soft.  Pour off hot water and run cold water over to stop the cooking.  Use hands and pairing knife to slip off the skins.  Chop or mince.