shallot
A small, mild member of the onion family with a delicate, slightly sweet flavor between onion and garlic; used raw or cooked wherever a subtler onion flavor is wanted.
Substitutions
- onion
Tips & common mistakes
Shallots have more natural sugar than a typical onion, so they brown -- and can turn bitter -- faster over the same heat. Cook them a bit more gently than onions, especially when the goal is a soft, sweet result rather than a hard sear.
Storage
Whole, unpeeled shallots keep for weeks in a cool, dry, well-ventilated spot rather than the refrigerator, where humidity encourages sprouting and soft spots. Once peeled or cut, wrap tightly and refrigerate; their higher sugar and moisture content compared with a dry-skinned onion means cut shallots turn soft and lose their bite a bit faster.