Crops & Varieties: Shallots
A sweeter, milder type of onion, shallots grow in clove-like formations somewhat similar to garlic. Not to be confused with scallions (green onions) or scallops, which is a type of shellfish.
Generally best after sauteing. Try slowly caramelizing them to enhance their sweetness.
Also great minced raw into salads, on top of tacos, or on noodles.
Use exactly as you would onions. Shallots can replace onions in almost all recipes.
Store in a cool, dark spot where air circulates freely (not in a bag). Avoid storing in damp areas.
Generally, don’t store shallots in the refrigerator, but if you choose to do so, wrap them in paper towels to protect them from moisture.
The Kitchn: Spring Braised Radishes w/Shallots and Vinegar
Epicurious: Brussels Sprout Hash with Caramelized Shallots
The Kitchn: Cream of Shallot Soup