Shallots
More refined than onion, less sharp than garlic — the allium that belongs in dressings, sauces, and slow braises.
Store in
Cool & dark ventilated — same as garlic and onions
Keeps for
Up to a month whole; sliced: fridge, 5–7 days
Best eaten
Raw in dressing or slowly caramelized — brings deep flavour
Prep tip
Peel like garlic halve, then pull the papery skin off
What It Is
Section titled “What It Is”Shallots are a small, elongated allium grown at Cold Springs Organics, harvested and cured in late summer alongside garlic and onions. More delicate than onion and less pungent than garlic, they sit somewhere between the two — bringing subtle depth to vinaigrettes, pan sauces, and slow-cooked dishes. The flesh is often purple-tinged inside, with a mild, slightly sweet onion flavour that mellows further with cooking.
How to Store It
Section titled “How to Store It”Keep whole shallots in a cool, dark, well-ventilated spot — the same conditions as garlic and cured onions. A mesh bag, open basket, or small bowl works well. Do not refrigerate whole shallots; moisture causes them to mould. Whole shallots last up to a month under good conditions. Once sliced, refrigerate and use within 5–7 days.
How to Prep It
Section titled “How to Prep It”Halve the shallot lengthwise through the root, then peel away the papery outer skin — it peels off easily when halved. Slice, mince, or dice as needed. For very fine mincing (vinaigrettes and sauces), use a sharp knife and work slowly. Shallots are small and can be fiddly; it helps to keep the root intact while slicing to hold the layers together.
How to Cook It
Section titled “How to Cook It”- Vinaigrette — mince very fine and whisk with vinegar, Dijon mustard, olive oil, and salt for a classic French shallot vinaigrette. Let sit 10 minutes before using — the acid softens the raw bite.
- Pan sauce — sauté thinly sliced shallots in butter after cooking meat, then deglaze with wine or broth to make a fast finishing sauce.
- Caramelized — slice thin and cook in butter over low heat for 20–25 minutes until completely golden and sweet. Sweeter and more concentrated than caramelized onion.
- Crispy fried — slice into thin rings, toss in flour, and fry in hot oil until golden and crisp. Use as a topping for salads, grains, or soups.
Quick Meal Idea
Section titled “Quick Meal Idea”Shallot vinaigrette — mince one large shallot very fine. Combine with 2 tablespoons of red wine vinegar, 1 teaspoon of Dijon mustard, a pinch of salt, and 4 tablespoons of olive oil. Whisk until emulsified. Spoon over any green salad, roasted vegetables, or grilled fish.