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Shallot

Vegetables · Alliums

Shallot

Small, often clustered onion with a sweet, delicate flavour, used in dressings, sauces and Southeast Asian pastes.

Also called: shallots, eschalot, bawang merah

A kind of onion

103 recipes with it

Photo: Charles P., via Wikimedia Commons (public-domain)

What it is

Shallots are small alliums that grow in clusters, with coppery, grey or pinkish skin and purple-tinged flesh. They are milder and sweeter than onions and soften more quickly. Long 'banana' shallots are larger; Asian red shallots are small and pungent and are central to Southeast Asian spice pastes and fried shallot toppings.

Allium cepa (Aggregatum group)

How it’s used

  • Finely diced into vinaigrettes and French sauces
  • Pounded into sambals and curry pastes
  • Fried crisp as a garnish
  • Sliced raw into salads
  • Roasted whole

Characteristics

Taste
Sweet, mild and subtly garlicky.
Texture
Fine, tender layers that melt when cooked.
When cooked
Softens and browns faster than onion; burns easily when frying thin slices, so watch closely.
Sold as
fresh, dried
Cooking uses
Usually eaten raw, Commonly cooked, Suitable for frying, Used as a garnish, Mainly a seasoning

Storage

Cool, dry and dark. Keep in a cool, dry, airy place like onions; discard any that are soft or sprouting.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free

Nutrition per 100 g

Energy
72 kcal
Protein
2.5 g
Carbohydrate
16.8 g
Fat
0.1 g
Fibre
3.2 g
Sugars
7.87 g

USDA FoodData Central: Shallots, raw.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Red onion — Use about half the volume; slightly sharper.
  • Onion — Fine in cooked dishes; use less and cook a little longer.

Related ingredients

Recipes with shallot

See all 103

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More alliums