Shallots are considered members of the onion family, but are smaller than onions and look more like garlic. Inside, shallots do not have concentric structures like onions, but are sectioned into cloves like garlic.
The white flesh of shallots can have either red or purple streaks similar to a red or purple onion. Shallots are strong, rich-tasting and reminiscent of both onions and garlic. They are also sometimes known as eschallots.
Some shallots have coppery brown skin, while others are pinkish or a greyish-brown. The French grey shallot is called a griselle and many French chefs prefer using grey shallots in their cuisine because of their strong and delicious flavor. Many of the shallots sold in the United States are imported from France.
Shallots are used in many of the same dishes where garlic and onions could be used, and do not cause as harsh of breath odors as either onions or garlic. Australians call green onions shallots, but shallots are not the same as green onions. Shallots are also not the same as pickling onions. Some varieties of shallots are more elongated than others, such as the banana shallot. Shallots tend to have a faster cooking time than onions, but they usually do not have as long of a storage life.
Wine and shallots are a popular cooking combination. Shallots can be sauteed or caramelized but, like garlic and onions, can have too much of a strong taste if they become too browned. Some people prefer to roast shallots while leaving the skins on and then peel and mash them before using. Shallots can be used in cream or butter sauces as well as gravies.
The white flesh of shallots can have either red or purple streaks similar to a red or purple onion. Shallots are strong, rich-tasting and reminiscent of both onions and garlic. They are also sometimes known as eschallots.
Some shallots have coppery brown skin, while others are pinkish or a greyish-brown. The French grey shallot is called a griselle and many French chefs prefer using grey shallots in their cuisine because of their strong and delicious flavor. Many of the shallots sold in the United States are imported from France.
Shallots are used in many of the same dishes where garlic and onions could be used, and do not cause as harsh of breath odors as either onions or garlic. Australians call green onions shallots, but shallots are not the same as green onions. Shallots are also not the same as pickling onions. Some varieties of shallots are more elongated than others, such as the banana shallot. Shallots tend to have a faster cooking time than onions, but they usually do not have as long of a storage life.
Wine and shallots are a popular cooking combination. Shallots can be sauteed or caramelized but, like garlic and onions, can have too much of a strong taste if they become too browned. Some people prefer to roast shallots while leaving the skins on and then peel and mash them before using. Shallots can be used in cream or butter sauces as well as gravies.
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