Shallot

The Basics

We grow two varieties of shallots, a red and a yellow type. We grow them mostly for the winter, as they store very well. Prized by chefs, shallots have a delicate onion-y flavor with a touch of garlic in it.

Cooking Tips

You can use them anywhere you would onions. They’re nice in warm dressings and sauces. They’re also great raw sliced on sandwiches.

A recipe for classic French vinaigrette often includes red wine or sherry vinegar, Dijon mustard, fresh herbs, and diced shallot.

Try slicing them thinly and frying until very crisp. Blot them on a paper towel, and then store in a glass jar. This makes an excellent topping for Asian dishes, baked potatoes, breadcrumb toppings, and dressings.

Storage Tips

Store in a cool, dark place with good ventilation. They will stay good for up to a month, but then they may begin sprouting and will taste bitter.