Shallots store well throughout the fall and winter if kept in a cool, dry, well-ventilated location. If you notice a sprout starting to shoot up, just remove it and use the remainder of the shallot.
Shallots are similar in appearance to an onion, but they are not “just another onion.” The variety we grow has a rosy pink skin with thin, purple layers on the inside. Shallots are both strong and delicate at the same time. We like to describe it as elegant and sophisticated, meaning the flavor remains bold, but balanced and soft around the edges. It’s kind of hard to explain, but pay attention when you start to use them and I think you’ll understand what I’m talking about!
Shallots are a key ingredient in many French sauces such as Hollandaise, Bearnaise, and Bordelaise as well as vinaigrettes. Shallots really shine in these applications, not so much as the main event, but rather for the flavorful foundation they lay for these preparations. The flavor of the shallots infuses into the sauce and while you can’t specifically taste the shallot, you would know if it were missing. Shallots may be eaten both raw and cooked. When cooking, keep the heat gentle so as not to burn them. They do have a natural sweetness to them that can turn bitter if you burn them. That natural sweetness also makes them a great candidate for roasting and caramelizing! They are tasty incorporated into egg dishes, braised meats, sliced thinly and added to fresh vegetables, and incorporated into marinades. Crispy fried shallots also make a delicious garnish for soups, sautéed greens, and mashed roots.
