Shallot

Notice the similar name to garlic. The small shallots ubiquitous in Indonesia have coppery skin and pale pink insides, so are called ‘red onions’, whilst similar-sized garlic cloves are ‘white onions’. The two are almost invariably used as a double act and a traditional fairy tale tells of red and white onion sisters, one good and one mischievous, balancing each other. It is shallots rather than onion that are usually used for their sweet, aromatic flavour. Look for small round shallots rather than the elongated European ones, though both these and indeed onion can be used as a substitute. Just keep size in mind - that one shallot in a recipe reckons on something about the size of a large garlic clove. Cut anything larger down to size accordingly.