Peeling Shallot

To peel the shallot, take a whole one, slice off the pointy top part, and slightly trim the root. Sometimes they are split in two, so you’ll end up with 2 shallots to peel and to cut. 

About Shallots

Shallots differ from onions in that many varieties produce a cluster of several bulbs to a plant. Shallots also have finer layers and have less water. Because of the low water content, their flavor is more concentrated than that of onions, but they can also burn and toughen easily, so use caution when sautéing.

Use shallots when you want full allium flavor but not the bulk of a full-sized onion. Traditionally, shallots are used to flavor the reductions in some French sauces, including Béarnaise Bordelaise, and Duxelles. Shallots are also delicious when cooked whole. Try them caramelized with sugar and a few tablespoons of cognac, port, or sherry, or oven-roasted with rosemary or thyme. Finely chopped shallots are good in salad dressings and as a classic accompaniment to fresh oysters or beef dishes.

Look for shallots in your local supermarket or specialty store and you will find them near the onion section.

FAQs

My recipe calls for 2 large shallots and I’ve never used them before. Do I want the whole shallot or does that mean 2 bulbs?

It depends on the size. If they are small then use the whole thing as one. If they are large then each bulb can count as one.