Is a Shallot an Onion? (2024)

FAQs

Is a Shallot an Onion? ›

The shallot is an onion cultivar, which means that the two are technically the same species, but shallots have been selectively bred to produce something different. Like other onions, they come in a range of colours, from golden brown to red.

So what's the difference between a shallot and an onion? Shallots taste like a cross between red and yellow onions, only less punchy. They have a delicate, sweet flavor with a hint of allium-y sharpness. You can substitute shallots in nearly any recipe that calls for onions—just make sure you're using the same volume.

Why do chefs use shallots instead of onions? Some chefs favor shallots because their subtle allium flavor doesn't as easily overpower other flavors in a dish. That said, both onions and shallots are commonly used in professional kitchens, often even in conjunction.

Shallots and onions are closely related but have several notable differences in terms of taste and appearance. Compared with onions, shallots contain more calories but are higher in fiber and micronutrients.

Technically, from a culinary perspective, since onions and shallots behave the same way when cooked, you can substitute them one-for-one in recipes. It's important to remember, though, that shallots are milder in flavor. This matters most in raw applications, such as minced in salad dressing or sliced thin on a salad.

In flavor, shallots taste very much like a milder and sweeter onion. Their flavor is highly pungent when raw, but mellows and sweetens when cooked. Shallots may be eaten raw or cooked, or if you are fancy and slightly old-timey, pickled.

Shallots are valued for their gentle flavor, which has been called a combination of onion and garlic. They are tamer and easier to digest than either of their two cousins.

Shallots are a highly nutritious type of onion that offers many health benefits. They're rich in plant compounds with high antioxidant activity, which helps reduce inflammation and prevent oxidative stress that can lead to disease.

Shallots are a little bit sweet like garlic (with less sharpness) and a little bit pungent like onions. Because of their slightly sweet notes, shallots are more mild than most onions.

Unfortunately, shallots aren't always easy to come by. I can find them at my local farmers market when they're in season and at well-stocked grocery stores. Also, shallots tend to cost about three times as much as onions.

What is the purpose of a shallot? ›

They may be plum and more round or thinner and tapered like little torpedoes. Shallots are a flavor-building block, like onions, and are therefore used in the aromatic cooking steps of a recipe, like onions, before searing or sautéing vegetables or proteins or adding the other ingredients to a soup or stew.

The fried-shallot master who taught me how to make them always described the ideal thickness as "two credit cards pressed together." If you slice the shallots any thinner than that, they'll brown too quickly, before the water in them has been driven out and replaced by oil, resulting in a soggy, oily product.

Shallots are less strong and sweeter than onions. This makes them suitable for dishes that need a light, delicate flavour.

Shallots have a sweet and mild (although pronounced) flavor, with a hint of garlic, and lack the bite you get with yellow or white onions. Shallots work especially well in dishes where they're eaten raw, like dressings and salads, and can seamlessly blend into delicate quiches and custards.

A good substitution rule to follow is three small shallots for every small onion. Happily, no matter what you choose, it will cook the same way, but your wallet will feel a bit lighter if you choose shallots — they're typically about two to three times the cost.

You can freeze shallots! First, you must peel then slice or mince the shallot. Next, place in a freezer safe bag such as Glad® Flex'n Seal^® Freezer Gallon Bags, remove as much excess air as possible, then seal. Finally, place in the freezer for optimum freshness.

The best way to store shallots is whole. Whole shallots can be placed uncovered in the refrigerator. Chopped or sliced shallots can be sealed in a food storage bag like Glad® Flex'n Seal^® Food Storage Quart Bags. They stretch to hold 30% more*, giving you 30% more chances to shake up your palate with shallot!

Shallots are a flavor-building block, like onions, and are therefore used in the aromatic cooking steps of a recipe, like onions, before searing or sautéing vegetables or proteins or adding the other ingredients to a soup or stew.

Some folks believe shallots are a type of onion; however, they are their own species. Shallots are mild flavored and taste like a combination between onion and garlic. Shallots often are described as a cross between onions and garlic. That's an accurate figurative description.

The true shallot is actually a bulb with a more delicate garlic-like flavour than an onion, while the scallion, also known as spring or green onion, which is thin, with a white bulb and edible stalks, is in fact an unripe, sweet onion that is picked before the bulb matures.