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49

Shallots certainly aren't more popular than onions, otherwise they'd be far more abundant and less expensive. I do cook with shallots from time to time and would describe them as most people describe them - as somewhere between the flavour of garlic and onion, but also a good deal milder/sweeter. I prefer to use them simply when I do not want the strong ...


6

Depends on what you're doing with them. Shallots have very fine layers (allowing them to blend into sauces and dressings), and have a flavor between garlic and onions. If you're mincing them fine and sauteeing them or whisking them in as the foundation for a sauce, I'd suggest substituting pearl (boiling) onions or the white parts of green onions and maybe ...


5

The Simple answer: try them. If you like a milder taste which is vaguely like a spoiled onion, you might enjoy them. They don't taste like garlic. They have a taste which is similar to onion, but there is a slight sour note to them. I have heard them referred to as onions for people who don't like onions (though I have no idea what that would mean). ...


4

in a pinch, i always just use the same amount in regular onion. the flavor won't be quite the same, but they are at least close.


3

I personally cook 90% of my meals with shallots. Most people keep onions at home on a consistent basis, i keep shallots. If you don't like onions, this is the perfect substitute in cooked meals. They are very mild but have a distinct flavor that everyone likes. However, in certain meat dishes and some stocks, clearly you would need onions for a stronger ...


1

Australian and keen Coq au Vin maker here; I am in Sydney so my response may be subject to regional variations; Australia is a big place. There is yet another possibility. These Coq au Vin requires onions twice; at the start, chopped, and later on, where the recipe I use (Mastering the Art of French Cooking) calls for small onions browned and braised in ...


1

Some thoughts. Shallots are easy to grow so that is not a reason not to use them. They require more work per pound of delivered vegetable but if you plunge them into water that has just boiled, for a minute or two, it is much easier to peel them (this also applies to pickling onions). Proper chefs of course have a KP to do the dirty work. Some food is ...



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