What Is Shallot?

Onion or shallot? If you are faced with this question again in the vegetable department of the supermarket, our product information will give you a decision-making aid. Learn more about the shallot and its uses.

Things to know about shallots

Onions and shallots are both vegetables, more precisely a plant of the leek genus. The main differences are in appearance and taste. The shallot is usually smaller, elongated-oval in shape, develops several daughter bulbs, and comes in various colors from white, red, yellow, and purple to gray with greenish or brownish hues. While onions tend to taste sharp overall, the aroma of shallots is fine and mild, almost sweet – in comparison to the onion types, it is similar to the vegetable onion, but it is significantly larger.

Purchasing and storage

As a fresh seasonal product from local cultivation, you can get shallots from July, stored and imported specimens are available all year round. When shopping, make sure your skin is even, thin and dry. The tubers should be firm to the touch, free of spots, and not germinating. At home, keep the shallots in an airy, dark, cool place – they will keep for several weeks. They stay fresh for about two weeks at room temperature and in the refrigerator. Since small shallots in particular dry out quickly, you should always use them first.

Cooking tips for the shallot

The small onions can sometimes be difficult to peel, but there is a little trick you can use to make the job easier. Pour boiling water over the shallots and then rinse them in cold water – the skin is easier to peel off after the alternating bath. The following applies to further processing: cook the tubers gently or enjoy them raw. At high frying and cooking temperatures, they develop a bitter aroma. Otherwise, you can use shallots like onions, for example, to refine salads or to season vegetable, meat, and fish dishes. Because of its size, it is also perfect to use as a whole. For example, try our delicious balsamic onions.