The Amazing Shallot

There are many other kinds of onions beyond the storage onion. Most are grown for their bulbs. Some, like the leek, one of my favorite ingredients, grow leaves rather than bulbs. I also like onions that are cooked and served whole, such as shallots and pearl onions, as well as chives, ramps, and other onions that grow wild. All are wonderful ingredients, but one—the shallot—deserves special attention for its versatility and power in the kitchen.

The shallot is by far the most valuable and useful onion after the storage onion. It’s the kind of ingredient that can bring the home cook to a new level of achievement. The shallot concentrates the best qualities of the onion, without the harshness. Raw shallots are sharp, but they are quickly and easily tamed.