Glossary
Shallot - the onion of French cuisine

Shallot - the onion of French cuisine

Shallot is a smaller type of onion with a milder and sweeter flavor than regular kitchen onion. It grows in clusters of several bulbs and has an elongated shape with copper to brownish-purple skin. It is a fundamental ingredient in French cuisine, used in sauces, dressings, marinades, and delicate dishes. Shallot is essential for preparing classic béarnaise sauce and vinaigrette. When caramelized, it develops a distinctly sweet flavor. It contains more antioxidants and less water than regular onion, giving it a more intense aroma.

Shallots grow in clusters of two to six bulbs, similar to garlic.
In French cuisine, shallot is considered a fundamental and indispensable ingredient.
Shallots contain more sugars and less water than regular onions, giving them a sweeter taste.
There are several shallot varieties including gray, pink, and banana shallots.

Aromatic Recipes

Nutritional values (100 g of product contains)

Energy

72 kcal

4 %

Proteins

3 g

5 %

Fats

100 mg

< 1 %

Carbohydrates

17 g

7 %

Fiber

3 g

13 %

Salt

30 mg

< 1 %