Shallots vs. Onions: Key Differences You Should Know

Ever had someone say, "Wow, that smells amazing!" when all you're doing is sautéing onions and garlic in olive oil? That's the magic of alliums—plants like leeks, chives, and shallots—which are kitchen essentials, bringing rich flavor and complexity to nearly every savory dish.

I keep an "onion bag" in my pantry—a simple paper sack filled with onions, shallots, and garlic. It's a handy setup that has saved me countless times when a quick meal is needed on short notice.

Onions and shallots are often confused, even though they're both bulbous alliums wrapped in thin, papery skins that need to be peeled away. Recipes usually specify which to use, but choosing between them on your own can be tricky if you haven't studied culinary arts.

A Comprehensive Guide to Onions

Onions come in a wider array of types than shallots, including white, yellow, and red varieties. Typically, the color of the flesh mirrors that of the papery skin, though red onions have a unique, pale interior. They range in size from tiny "pearl" onions to large, softball-sized bulbs.

While onion flavor can vary from sweet (yellow) to sharp (red), onions are always more pungent than shallots. This is important when cooking. Shallots, with their delicate and subtle flavor, can be used in place of onions, but if substituting an onion for a shallot, it's best to choose sweeter varieties like Vidalia. A good rule of thumb is to use three small shallots for every small onion. The cooking process will be the same, but choosing shallots may save you money, as they're typically two to three times more expensive.

A Guide to Shallots

Shallots are more refined than onions, offering a wonderful flavor that's a bit of a cross between onions and garlic. Their delicate taste makes them ideal for enhancing many dishes without overpowering them, which is why they're a favorite among chefs. Beneath their golden-brown papery skin, the flesh of shallots ranges from light gray to lavender and even deep magenta. Their shape can vary too, with some being round like golf balls, while others are elongated and more torpedo-shaped.

Unlike onions, which grow individually, shallots grow in clusters, with multiple bulbs attached to a single plant. When left in the soil, shallots tend to clump together, which explains why it's common to find several bulbs nestled close together once the outer papery layer is removed.

In terms of nutrition, shallots are slightly richer than onions. Both alliums are packed with nutrients such as fiber, manganese, and vitamin C, but shallots contain higher levels of certain vitamins and minerals, including vitamin A, zinc, and magnesium.

How to Use Shallots

Shallots, with their delicate flavor, are incredibly versatile. Whether raw or cooked, their uses are practically endless. Add them raw to dressings or sprinkle them over salads, or quick-pickle them for a zesty burst of flavor atop rich dishes. Slice them into rings and fry for a crispy garnish. When cooked in butter or oil, they turn wonderfully creamy with a touch of sweetness. Chop and sauté them for sauces, or cook them whole for a decadent treat alongside chicken. Though shallots break down faster than their larger counterparts, this can actually be a benefit—such as when caramelizing, where it enhances the richness of the result.

When selecting a shallot, whether from the store or your pantry, look for one that feels firm and heavy for its size, avoiding any that have soft spots—these could signal something unpleasant inside.