14 Ways to Use Shallots


All About Shallots
Shallots are an allium, the same family as onions and garlic. Like the latter, shallots can be separated into cloves. Taste-wise, however, they’re more like onions, though the flavor is subtler.

How to Buy
Like onions, look for shallots that are free of sprouts. The bulbs should be dry and firm, and have a good covering of papery skin.

How to Store
In a cool, dry & well-ventilated place, shallots should keep for at least a month.

How to Use
Shallots are a great substitute for regular onions — many professional chefs, in fact, prefer shallots to their more famous cousins! The great thing about shallots is that their mild flavor doesn’t overpower other ingredients, like onions can very well do.

Earlier14 Surprising Uses for Onions


1. Caramelized Shallots

6 tbs butter, unsalted
2 pounds shallots, peeled & with roots intact
3 tbs sugar
3 tbs red wine vinegar
1/2 tsp coarse salt, kosher or sea salt work great
1/4 tsp black pepper, freshly ground
Optional: 2 tbs fresh parsley, chopped

1. Preheat oven to 400 degrees.
2. In a 12-inch sauté pan, melt butter. Add shallots and sugar to the pan, and toss to coat evenly. Turn heat to medium, and cook until the shallots start to brown, about 10 minutes. Add salt, pepper and vinegar and toss to coat.
3. Transfer shallots and sauce from the pan into a baking dish. Roast until tender, about 15 to 30 minutes. Sprinkle with parsley if desired and serve immediately.

Recipe Credit: Smitten Kitchen

Serving Ideas:
2. Serve on bruschetta with a sprinkling of Parmesan cheese.
3. Add to a hearty salad.
4. Have it as a simple, yet delicious, side dish.
5. Use as a pizza topping.
6. Add to a sandwich or veggie burger.

See Also: 7 Healthy Snacks for Couch Potatoes


7. Shallot Vinaigrette

2 cups shallots, finely chopped
1/2 cup olive oil
2 Tbs apple cider vinegar
1/2 tsp Dijon mustard
1/2 tsp salt
1/2 tsp black pepper

1. Place ingredients in a bowl. Whisk vigorously until combined evenly.

Recipe Credit: About.com

Try it On:
8. Sweet Corn, Tomato & Basil Salad
9. Grilled Radicchio Salad with Parmesan
10. Sweet and Spicy Autumn Salad


11. Roasted Brussels Sprouts and Shallots

2 pounds Brussels sprouts, split in half, bottoms trimmed & outer leaves removed
8 shallots, thinly sliced
1/4 cup olive oil
Sea salt & freshly ground black pepper
2 tbs balsamic vinegar

1. Place oven racks in upper & lower middle positions. Put a heavy baking sheet on each rack. Preheat to 500°F.
2. In a large bowl, toss together all ingredients except for vinegar. Combine evenly.
3. When your oven has preheated, quickly take out baking sheets and evenly divide mixture onto sheets. They should be in an even layer. Quickly return to oven.
4. Roast for about 20 minutes, or until sprouts are charred and tender. Halfway through, toss sprouts and switch the pan’s places in the oven.
5. Remove and immediately drizzle vinegar on top of sprouts. Shake to coat evenly. Serve.

Recipe Credit: Serious Eats

More Recipes:
12. Edamame Bean Spread
13. Kale and Scallop Soup
14. Cancer-Killing Curry


Jonathan Harper
Jonathan Harper2 years ago


Jonathan Harper
Jonathan Harper2 years ago


Fi T.
Past Member 2 years ago

Never judge only through one's appearance

Anne M.
Anne M2 years ago

Nice, thanks.

Jo S.
Jo S2 years ago

Thanks Katie.

Jo S.
Jo S2 years ago

I love them!
Thanks Katie.

Jo Recovering
Jo S2 years ago

Thank you Katie.

Lisa Millar
Past Member 2 years ago


ERIKA S3 years ago

thank you

Jess No Fwd Plz K.
Jessica K4 years ago

I prefer shallots to onions most times, though mostly favor garlic. Thanks.