Shallot
Allium cepa var. aggregatum
Delicate, complex, slightly garlicky; less pungent than onion; refined and elegant in pan sauces and dressings.
About Shallot
The shallot is the small, elongated, copper-skinned allium that French and Southeast Asian cuisines use as the refined alternative to onion. Botanically distinct from onion (forms clustered bulbs rather than single bulbs), shallots have a more delicate, complex flavor with subtle garlic undertones. French cuisine uses minced shallot extensively in pan sauces, vinaigrettes, and dressings — applications where standard onion would be too harsh or assertive. Vietnamese and Thai cuisines use deep-fried shallot as a finishing texture on noodle dishes. Mince shallot rather than chop it — the smaller pieces distribute flavor more evenly without dominating.
Variety profile
Common uses
- French vinaigrette
- Pan sauce base
- Crispy fried shallot (Asian)
- Beurre blanc
- Pickled shallot
Editorial notes
Frozen pre-chopped shallot is acceptable for cooked applications but loses the floral note that matters for vinaigrettes — fresh-minced for raw applications.