Onions and their kin are the workhorses of the kitchen. They form the base of nearly every culture’s flavour-building: a classic French mirepoix, Italian soffritto, Latino sofrito, or German suppengruen. The shallot is an elegant European cousin to the rest of the onions we know and love so well and a terrific addition to your cooking.
They are a bit sweeter than regular onions, and their flavour is more subtle. This makes them especially good as a seasoning in raw applications like vinaigrettes or salads, where they add oniony flavour without too much punch, or in slow-roasted or braised dishes, where their sweetness can really enhance a dish without watering it down.