Onion, Shallot, 3oz bag

The bulbs will keep up to one month when stored in a cool, dry, and dark place.

Shallots are best suited for both raw and cooked applications such as roasting, sautéing, and grilling. When raw, they can be chopped and mixed into salads, topped on bruschetta, blended into sauces such as Béarnaise, minced into guacamole, and stirred into dips such as French vinaigrettes. When cooked, Shallots can be sautéed with salt, pepper, butter, cream, citrus, or vinegar and paired with meats or cooked vegetables, combined into lentil stews, baked into casseroles, or tossed with pasta. They can also be roasted and dipped in a mixture of Greek yogurt and olive oil. Deep-fried Shallots are used as a condiment and served with porridge in Asia.

Shallots contain potassium, vitamin C, calcium, iron, and fiber.