10 Shallot Replacements That Will Simplify Your Cooking

While restaurants may go through shallots by the gallon, you don’t need to. And even if you rely on them regularly, sometimes stores run out. Thankfully, there are plenty of ingredients that can stand in, so you’ll likely find one in your pantry or the store.

Raw vs. Cooked Applications

Shallots are unique in that they’re flavorful both raw and cooked, so consider the dish’s requirements when picking a substitute. For instance, yellow onions won’t work well if you need raw shallots for sprinkling or adding to a mignonette for oysters.

Top Shallot Substitutes

Yellow Onions

Yellow onions are one of the best substitutes for shallots. When swapping, be sure to measure by chopped onions rather than whole ones. Shallots are significantly smaller, and since onions vary widely in size, just saying "medium" isn’t specific enough.

When chopped, yellow onions can be used as a 1:1 replacement for shallots.

This works well in recipes where shallots are used early on to build aromatic flavors. Just ensure the dish can handle the stronger onion taste. For instance, a delicate pea soup might not be ideal, but a rich braised beef would work perfectly.

Yellow onions are particularly great for replacing shallots in recipes where they’re roasted whole or pickled. In both cases, yellow onions will melt into a creamy texture when roasted and develop a delightful tang when brined.

Leeks

Leeks are more subtle in flavor compared to onions, and like shallots, they become wonderfully soft and creamy when cooked. They can easily play the lead or supporting role in a dish, making them one of the top alternatives for shallots. Use leeks as a 1:1 replacement for shallots. They’re perfect in baked goods, soups, pastas, risottos, or vegetable sides.

Get the recipe: Beef Tenderloin with Roasted Shallots

Chives

Chives are a great option for replacing shallots, especially because they’re similar in size to chopped shallots and can be used raw. They’re perfect when shallots are used as a garnish or final addition to a dish, such as in a potato dish, omelet, or compound butter. Try chives in a mignonette for oysters or in other sauces and dressings. The flowers of chives are an interesting replacement for shallots in a vinaigrette, salad, or as a garnish. However, chive flowers can be tricky to find unless you’re growing them yourself.

Garlic Scapes

Garlic scapes, though they may sound sophisticated, are simply the stems of garlic plants. These stems have a much milder flavor than garlic and are often likened to shallots in taste. Use them in equal amounts wherever you’d typically use shallots, particularly in vegetable side dishes. The catch is that garlic scapes aren’t typically sold in stores, but you can find them at farmers markets or through CSA boxes in late spring or early summer.

Scallions (Green Onions/Spring Onions)

Scallions, green onions, and spring onions are all young onions at different stages of growth. The younger they are, the milder their flavor, so the fresher and younger you can find them, the better they’ll work as a shallot substitute, especially in raw dishes or dip. While they're often used interchangeably in stores, look for the flat ones without a noticeable bulb at the end.

Ramps

Ramps, a delightful allium, are only available in spring, and honestly, even if you don’t run out of shallots, it’s worth experimenting with ramps just because you can. They resemble scallions but have broader, flatter leaves and a purplish section above the white bulb. Their flavor is a unique mix of garlic, scallions, and leeks. Use them in cooked dishes like gourmet mushroom risotto or stuffed pork tenderloin, as their flavor is quite strong raw. They also make an excellent replacement for pickled shallots on rich dishes, tacos, or sandwiches.

Chopped Garlic

Granulated or Powdered Garlic

Since garlic and shallots are so closely related, many substitutes for garlic also work for shallots, and vice versa. In a pinch, garlic powder or granulated garlic can bring that allium flavor to your dish. With their long shelf life, it's likely you already have one of these on hand, even if you run out of shallots.

For a vinaigrette or any other liquid-based dish, opt for the coarser granulated garlic. It’s ideal for dishes that cook quickly. When using garlic powder, substitute 1/8 teaspoon for each teaspoon of chopped shallot, and for granulated garlic, match it one-to-one with the amount of shallot.

Onion Powder or Flakes

These options have a stronger savory, umami-rich onion flavor, so use sparingly. Similar to the difference between garlic powder and granulated garlic, the distinction here lies in the size of the pieces or flakes. Onion flakes work best in most dishes, whether cooked or in a liquid. For either form, use 1 tablespoon for every ½ cup of chopped fresh shallots.

French Fried Onions

Remember those convenient pre-made fried onions your mom used to sprinkle on green bean casserole at Thanksgiving? That’s right – those. If you're using shallots as a garnish, especially fried shallots, these make an excellent substitute. Plus, with a shelf life of around two years, any leftovers from the last holiday are probably still good and just waiting for the perfect dish.