Shallots, also known as Allium cepa var. aggregatum, are a type of onion that is smaller and sweeter than the common onion. They have a brownish-red, papery skin that is easy to peel, and their flesh is usually white with a hint of purple. Shallots are a staple in many cuisines around the world and are especially popular in French and Southeast Asian cooking.
Shallot
Shallots are a type of onion that have a milder flavor and a sweeter taste than regular onions. They are smaller in size and have a tapered shape with a coppery, reddish-brown papery outer layer. Shallots are a versatile ingredient used in a variety of dishes around the world.
Shallots are a rich source of vitamins and minerals, including vitamin A, vitamin C, vitamin B6, folate, iron, and potassium. They are also a good source of antioxidants, which help to protect the body from damage caused by free radicals.
In the kitchen, shallots are commonly used in French cuisine, where they are often sautéed in butter and used as a flavoring agent in sauces, dressings, and marinades. They can also be used to add flavor to soups, stews, and casseroles, or finely chopped and added to salads or roasted vegetables.