Shallots

Shallots, sometimes called eschalotes, are a close relative of the onion, but have a milder, delicate flavour. Shallots grow in clusters and are joined with a common root end. There are several varieties including the grey or common shallot; the Jersey shallot, a round bulb with pink skin; the French shallot, which has golden copper-coloured skin and an elongated bulb; and red Asian shallots, which are a light pink colour. In some countries, spring onions are erroneously called shallots.

Shallots feature in delicate sauces such as beurre blanc; they can be used as a garnish; thinly sliced and eaten raw in salads; or peeled and cooked whole as a vegetable. In France, shallots are used in sauces, as the flesh dissolves well when cooked. Store shallots in a cool, well-ventilated place for up to 1 month.