Shallots

shallots First cousin to onions and garlic, shallots at their best are small, reddish or purplish, and delicate in flavor. Peel off the outer skin, as you would with an onion, and cut off the tough stem end. If you can’t find shallots or if the only ones available are soft and sprouting, substitute mild or sweet onion. Shallots are a staple in the Thai kitchen and in parts of India.