• Shallots

- Flavour
Shallot has a tender, delicate and peculiar taste. Its chemical composition is very close to that of sweeter varieties of onion. However, it looks a lot like garlic and its taste reminds of garlic as well.

- Usage
Shallots are often added whole to stews and casserole. Shallots can be used in recipes where just a small amount of onion is need or where only a subtle onion flavour is required.

- Amount
3-4 shallots equal one medium onion and can be used as a substitute. When measured in cups, in order to get ¼ cup of finely minced shallots you will require about 6 medium shallot cloves.

- Storage
It is generally wise to buy as much shallots as you require for a particular recipe. However, if you have some left you can store them as you would regular onion in a cool, dry and dark place. If hung from the ceiling in a dry garage or cellar, shallots can last up to two months. If shallots sprout, you can still use them, but do not forget to remove the bitter green sprouts if you don't want a strong onion flavour. Many cooks choose to include the sprouts and use them much like chives. Shallots can be stored frozen for up to three months. However, after they thawed they tend to acquire a texture as if they had been sautéed lightly.