If you cook often, you may have noticed that many recipes call specifically for shallot onions. They pop up everywhere from salad dressings to beef stock and pasta dishes. But what is it about these tiny onion variations that make them different from their standard yellow counterpart?
Knowing the Difference
It’s easy to confuse the two because they’re both members of the allium family and look very similar to each other. Shallots essentially look like smaller, more elongated onions and have papery skin that should be removed.
However, there is a slight difference in flavor: shallots have a more delicate and sweet flavor with a hint of sharpness, while onions have more intense heat. This is why they work so well in raw applications, such as in salads and vinaigrettes, when you want to avoid an overpowering onion flavor. Shallots are also great for slow-roasted or braised dishes, where their sweetness can enhance the flavor without watering it down.
According to Bon Apetit, you can substitute shallots in nearly any recipe that calls for onions as long as you use the same volume. If stored properly in a cool, dark place (avoid the fridge!), shallots can last weeks.
