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Sweeter and milder than onions, shallots add plenty of flavour to savoury dishes. Discover how to choose the best shallots, and top tips for cooking them.
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at the leaf base. Most varieties are smaller than onions, have finer layers and contain less water.
The flavour of a shallot is much milder and sweeter than that of an onion, so if a recipe specifies shallots, substituting onions won't give the same results. Their lower water content means they need to be cooked more gently than onions.
Find out about the health benefits of onions.
Learn how to grow your own shallots from the experts at Gardeners’ World.
Trim off the top and peel (standing the shallots in boiling water for a minute or two after trimming makes peeling easier), then finely slice or chop. If you're using banana shallots, their longer size means you can use the same method to chop as you'd use for onions, as follows:
Cut in half from top to bottom. Place the cut-side down on the work surface and make a number of horizontal cuts towards, but not quite reaching, the root. Then make as many vertical cuts through the shallot, again not quite reaching the root. Holding the shallot very firmly, begin slicing and it will fall away in small pieces as you go. Continue until you reach the root, which you can now discard.
Find out more on how to cut onions and shallots with our easy steps and tutorial.
Roast (20 mins), or fry (2 mins).
Use in dressings or in soups and stews.
Try shallots in a savoury tarte tatin as a showstopping vegetarian main; serve our spiced pickled shallots alongside ham or in a salad; or finely chop and try our green beans & radishes with shallot dressing.
In a cool, dark, dry place with good air circulation – they'll keep for several weeks.
Look for firm shallots, with no soft spots, damp or mouldy patches. Brown (also known as English or Dutch) shallots are the most commonly available. Small, with a papery light brown skin, they have a mild flavour, and sometimes have more than one bulb inside.
Banana shallots (echalion) are the largest variety and are named for their size. They are a cross between an onion and a shallot. They have a smooth, tan-coloured skin and are easier to peel. As they're larger, they're swifter to prepare than the same volume of smaller shallots.
Pink shallots have a pink skin and a crisp texture and their flavour is pungent, but not harsh.
Try spring onion or onion.