How to Cook with Shallots (2024)

Shallot and potatoes are perfect for a roast chicken. Add a salad, and you have the perfect meal.

Shallots are one of my absolute favorite members of the onion family and an ingredient that I like to have in the kitchen at all times. They are extra special in that they are a bit sweeter than regular onions and offer a wonderful (but not overwhelming) onion flavor to whatever they touch.

Shallots are incredible for sautéing and stir-frying and can also be braised or roasted, in chunks or whole. Thin slices can be added to salads. And I almost never make a vinaigrette without some minced shallot (or at least some member of the onion family).

Read on to discover more about this sweet, cute neighbor of the common onion. I’ve also collected some go-to recipes that use shallots at the bottom, including a recipe for a tempting, lemon-y whole roast chicken with garlicky shallots and tiny potatoes.

What Are Shallots?

If you want to get technical, shallots are “alliums,” which is actually the Latin word for garlic. So, siblings of shallots include garlic, leeks, chives, and white, red and yellow onions.

There are two basic types of shallots: traditional French shallots (considered by many to be the “true” shallot, pictured above) and seed-grown shallots. Shallots can be grown either in a traditional (“French”) way with multiple bulbs on a single plant or from a seed. The former has a hard end where it was separated from the bulbous plant and a softer texture when cooked. The latter has a whisker-like end that serves as the roots of the singular bulb and has a firmer texture.

What Do Shallots Look Like?

Shallots look like small yellow onions, usually with papery skin that is either deep golden brown or reddish. Regular, seed-grown shallots are fairly round and bulbous, often with two lobes attached by the root. They range in size; the smaller ones are younger and usually milder in taste. Most common in the United States are Jersey shallots, which have a deeper, pink-copper color.

French shallots are most common (as one might expect) in France but also available elsewhere. They may have a slightly grayish tone to the skin and are usually more elongated in shape.

What do Shallots Taste Like?

Some people think shallots taste milder than onions in general. I disagree — I find them to be fairly comparable, and by that, I also mean that the intensity varies from shallot to shallot. Yes, in general, the smaller ones are milder, but every shallot has its own personality, so give it a taste to see how strong it is, and make adjustments to the amount used as you see fit.

When cooked, shallots become slightly sweet and quite lush. “Melting” is a term often used with shallots because when they are cooked, they become very soft, and their flavor melds beautifully into dishes.

Shallot Substitutes

If your recipe calls for shallots and you don’t have any on hand, you can use onions to get the job done in many situations. Make sure to chop them extra finely. Yellow onions are sweetest and replicate the taste of shallots best.

How to Cook with Shallots: Everything you need to know about how to buy, prepare, and cook shallots, one of the most wonderful members of the onion family.

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Where To Find Shallots

Shallots are usually available in most grocery stores and farmers markets — wherever onions are sold. You’ll usually be able to find them near the onions and potatoes.

How to Choose Shallots

Select shallots as you would any onion: Pick the nice, firm bulbs with bright, taut skin. Avoid those with damage or bruises. If you want a bolder shallot taste, go for the large ones; if you are looking for a milder flavor, the small shallots are the way to go.

How to Prepare Shallots

Shallots can be prepared in a number of ways, similar to onions. Step one is pretty much always removing the skin. Slice the ends off the shallot and peel the skin off. Depending on your intended use for the shallot, they are then usually thinly sliced or chopped, coarsely or finely. Sometimes, they are left whole for roasting or braising.

How to Cook With Shallots

Shallots are as versatile as any of their onion siblings. Sliced or chopped raw, they are often added to various vinaigrettes and marinades, salsas, and salads.

Shallots can also be sliced or chopped and sautéed with olive oil/butter and garlic as a base for soups, sauces, casseroles, sautés, and quiches.

Roasting small peeled shallots as part of a sheet of roasted vegetables is really nice. Another way you might see shallots served are sliced, and all crisped up in hot oil, then used to top everything from burgers, stews, salads, or pretty much anything else!

How to Store Shallots

Shallots can be stored in a cool, dry place and will keep for about 1 month. Alternatively, they can also be stored uncovered in the refrigerator for about the same amount of time. If you press on the outside of the shallots and it gives, it’s getting past its prime. Once you peel, slice, or chop a shallot, the raw shallot should be placed in an air-tight container and can stay fresh in your fridge for about 5 days.

FAQs

7 Recipes With Shallots

Here are some recipes that use shallots.

Roast Chicken with Shallots and Potatoes

If you haven’t made roast chicken lately, please fix that this week! And while it’s certainly convenient to avail yourself of a pre-roasted chicken from a supermarket, it’s easy and so enjoyable to make it yourself. And you’ll be rewarded with the rich smell of roasting chicken and the satisfaction of knowing that this comfort food meal is all you. In a perfect world, no one would graduate high school without knowing how to roast a chicken.

This one just needs a salad to pair with it, as there are a generous amount of shallots and potatoes roasted right along with the bird.

Ingredients

• Garlic – In this recipe, you actually don’t need to peel the garlic cloves (which, let’s be honest, is quite a relief).
• Shallots – The star of the show in this post, and super sweet when cooked down with chicken!
• Baby potatoes – Sure, you could do this with cut-up normal-sized potatoes, but baby potatoes are awfully cute.
• Olive oil – A drizzle of olive oil sets up the garlic, shallots, and tiny taters to get nice and crispy in the oven.
• Butter – Rub butter on the skin of the chicken so that it gets nice and crispy, too.
• Rosemary leaves – Fresh, aromatic rosemary brings the flavor of this chicken to the next level.
• Whole chicken
• Lemon – That halved lemon goes inside the chicken, adding flavor to the bird and the pan juices.