What Is a Shallot? And Why You Should Always Have Them in Your Kitchen

It’s a chef's secret – keeping a brown paper bag full of shallots in your pantry. Why? Because adding a shallot to almost any dish instantly enhances its flavor with minimal effort. These small purple bulbs may not be large, but they make up for their size with powerful aroma and versatility. There’s a reason why restaurants stock peeled shallots by the jug in their walk-ins. The same reasons you should make them a staple in your own kitchen.

What Is a Shallot?

Shallots are small members of the allium family, which includes onions, garlic, leeks, and chives. They grow in bulbs like onions, but in clusters like garlic, and are recognized by their delicate, coppery-pink skin and pale purple and white interior. Their shape can vary—some are round and plump, while others are more slender and tapered, resembling little torpedoes.

Like onions, shallots are a foundational flavor ingredient and are often used in the aromatic stages of cooking—sautéing or searing before adding vegetables, proteins, or other ingredients to soups and stews. Their flavor serves as a seasoning, bringing out the best in both raw and cooked dishes.

Shallots have been a culinary staple in Asia and the Middle East since ancient times. They were introduced to Europe by Crusaders in the 11th century and quickly became integral to French cuisine. While they are now associated with classical French cooking, shallots are used in kitchens around the world.

Find the recipe: Greek-Style Beef Stew (Stifado)

What Does a Shallot Taste Like?

Shallots are much milder than regular onions, offering delicate, sweet notes with a hint of sharpness, especially when cooked.

Their softer flavor makes them more palatable in raw form compared to other onions. Once cooked, shallots take on a luxurious, melt-in-your-mouth texture and develop a rich, caramelized sweetness, making them an essential ingredient in classic sauces like Beurre Blanc.

Shallots vs. Onions

Apart from being part of the same allium family, shallots and onions share similar structures and can often be used interchangeably in recipes.

Shallots are smaller and thinner, so they cook faster, breaking down quickly when sautéed or added to oil. In contrast, onions take longer to soften and become translucent. Onions have a stronger aroma and can make you tear up while chopping, but shallots are much gentler on the eyes.

The subtle flavor of shallots makes them highly versatile in the kitchen, allowing them to complement a wide range of dishes.

How to Cook With Shallots

When raw, mince shallots to add a flavorful punch to dressings, brighten up a vinaigrette, or create a classic mignonette for oysters.

Add sliced or chopped shallots during the aromatic stage of your cooking. Use them in a sauce for pasta or steak, or create a rich gravy. Caramelize them to make indulgent mashed potatoes, incorporate them into a meatloaf or burger, or roast them whole with chicken or as a standalone side dish.

Bake shallots into a quiche or other savory pies, or slice and fry them for a crispy topping on your dishes. Pickle them to add a tangy kick to rich meals.

Find the recipe: Roasted Green Beans and Shallots

How to Store Shallots

Like other alliums, shallots prefer a cool, dry, dark spot with plenty of airflow. Hang them in a cellar, a dry garage, or a spacious closet using a metal mesh basket or by tying them in clean pantyhose. Alternatively, store them in a paper bag with holes punched about an inch apart, and leave it open and folded down for proper ventilation.

You can also store shallots in the fridge, preferably in the crisper drawer, where the temperature and humidity are ideal for them. And don't worry—if they sprout, they're still good to use.

Freezing shallots is another option for long-term storage. Chop or slice them, spread them in a single layer on a parchment-lined baking sheet, and freeze them completely before transferring them to a zip-top bag. Be prepared for a strong aroma in your freezer. Once thawed, they'll have a soft, sautéed texture, so use them in cooked dishes, not raw, where their crunch is lost.