Mild, sweet allium with more complexity than onion; foundational in French and Southeast Asian cuisine.
Where it comes from
With origins in Central Asia, shallots have been cherished in French cooking for centuries, prized for their complex flavor and role in classic sauces.
In the kitchen
Finely chopped, they form a base for vinaigrettes and sauces, or caramelized for a sweet depth, making dishes sing with their layered flavors.
Nutrition (per 100g)
72kcalCal
2.0gProtein
0.1gFat
16.8gCarbs
3.0gFiber
Values are AI-estimated, not from a laboratory database
Pairs well with
Red Wine Vinegar
Quick pickle with red wine vinegar for a sharp, sweet lift. Five minutes, just enough to soften the bite.
Thyme
Sauté shallots with thyme on low heat. The herb's earthiness rounds out the shallot's sweetness.
Olive Oil
Slowly caramelize in olive oil. The oil's fruitiness deepens the shallot's natural sweetness.
