Off the Shelf
Shallots, milder than onions, versatile in sauces and sautés

By Wanda A. Adams
Advertiser Food Editor

This onion relative has a subtle flavor somewhere between garlic and onion. Deborah Booker • The Honolulu Advertiser

Although pungently scented when raw, shallots — Allium ascalonicum — are often favored by classically trained cooking professionals for their subtle flavor somewhere between onion and garlic, and their delicate texture. Many Southeast Asian cooks also use them extensively.

Shallots virtually melt when they're sauteed, and this is an appealing attribute when you're making, for example, a silky-textured sauce, or a dish that isn't cooked long, such as an omelette.

They grow in clusters, with separate bulbs attached at the base. The shallot has a tapered shape and a fine-textured, coppery skin, which differentiates it from onions.

The flesh is white, tinged with green or purple. Shallots were first introduced to Europeans during the 12th century.

Crusaders brought them home as "valuable treasure" from the ancient Palestinian city of Ascalon (thus their Latin name). Avoid shallots that are wrinkled or sprouted.

If you store them in a cool, dry, well-ventilated space, they can last a month.