I adore shallots. These little alliums give a beguiling oniony-garlicky flavor and fragrance to all sorts of dishes. I use them raw in salad dressings, caramelize them until they melt for topping burgers, roast them with Brussels sprouts, and fry them until crisp to top pilaf, pasta, and salads. A foodie friend once said to me that shallots make any dish seem instantly fancy. I try to have them in my kitchen, along with onions, another versatile cooking staple, at all times.
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. Since I can't always find shallots and they're pricey, I wanted to know whether I could get away with using onions instead.
I turned to a culinary professional for answers. Chef Ann Ziata of the Institute of Culinary Education helped me understand the differences between shallots and onions and when it's OK to sub one for the other. Here's everything I learned.
What Is the Difference Between Shallots and Onions?
"Shallots are relatives of onions, in the allium vegetable family," explains Ziata, who calls shallots "red onion's smaller, gentler younger sibling."
Like onions, shallots have a papery outer skin and a layered bulb inside. Shallots are teardrop shaped and their flesh is usually a light purple-gray color. Ziata explains that shallots typically have a more mellow flavor and softer texture than onions. "Shallots taste just slightly more garlicky and sweeter than a red or yellow onion," she adds.
The Reason Chefs Love Shallots So Much
Shallots often appear on restaurant menus, and Ziata has several reasons why she and other chefs think shallots are so special.
"Shallots are going to add another layer of complexity without overpowering the dish," she explains. "They are always very elegant when cut and look great fried or sautéed with vegetables. They are also very easy to use—instead of using half an onion and saving the rest for another dish, you can just cut exactly the amount you need from smaller shallots."
As someone who often roasts or sautés just enough vegetables for a side dish for one, I can say that I appreciate shallots' diminutive size because it cuts down on the number of partially used onions that end up going back in my fridge.
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When Is It Best To Use Shallots?
"I’ll opt for shallots when traditionally used, like in Thai or French recipes," says Ziata. "I love the combinations of shallot with ginger, and shallot with tarragon. I also prefer minced shallots raw in salad dressing over onions; mincing brings out their most heightened flavors, and with onions, it can be a bit too much."
When Is It Best To Use Onions?
"I use onions when I want some punch in the dish," says Ziata. "Yes, you can make salsa with shallots, but onion is going to be much more impactful. Onions are used in so many different cuisines and are extremely versatile, so I usually keep onion as the default. I also prefer onions when culturally traditional, like in Mexican and Italian recipes."
Cost and volume also play a role for Ziata when she's deciding whether to use onions or shallots in a dish. "Shallots are a little more expensive than onions, so if I need a lot, and the allium isn’t the star of the dish...then I will use onions," she says.
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Tips for How To Substitute Shallots and Onions
When substituting onions for shallots, Ziata says that red onion is best, followed by yellow onions, and then white. "If you are substituting onions in a recipe that calls for shallots, add a little garlic or even a little scallion to the dish," Ziata suggests.
Meanwhile, if you are substituting shallots for onions, just keep an eye on whatever you are cooking. Shallots are more delicate and tend to burn faster than onions. The only place Ziata would never use shallots instead of onions is when making onion rings.
The Takeaway
Shallots add elegance, unique flavors, and complexity to dishes, which sets them apart from onions. In most cases, you can use onions instead of shallots, especially if you'll be cooking them.
In recipes like vinaigrette where the allium will be raw, stick to the recipe, especially if it calls for shallots. Red onions are the best substitute for shallots. And if you want to add a bit of flair to whatever you're cooking, try swapping shallots for onions.
