Shallots are a wonderful alternative to onions and garlic, true or false? Well the answer is both. Onions, garlic and shallots are of the same family but all taste a bit different and affect your breath differently.
We have always been onion and garlic people and only played with the shallots. Generally because they are expensive, well at least compared to onions and garlic.
This past couple of years we have added shallots to out home garden. Year one was the learning curve. You plant the whole container (starts) in one place and they overcrowd and stunt each other, spread them apart (year two) and you get a nice crop. The picture of shallots on the patio table was 1/2 the crop of one box from the garden store. These where planted in an above ground 15 gallon flower flower pot.
Shallots have a very delicate flavor and I wouldn’t waste them in a heavy dish. Substitute onions with shallots in a gumbo or stew and you have lost what the shallot has to offer.
Where we use them the most is in lighter soups, sautes and thinly sliced and layered on top of a nice fillet of fish, either paper wrapped or baked. They also are wonderfull thinly sliced or diced in a garden fresh salad.
Shallots can be handled much the same way as you would garlic, a nice slow roast at about 425° for about 40 minutes. Use right away or store in the refrigerator and use in vinigretts and sauces. These shallots will be much sweeter because of the caramelizing
We have also been experimenting with drying foods as a way to extend their shelve life and shallots have proven to be an exceptional experiment. Our dried shallots are used primarily in soups, don’t bother to rehydrate them as the soup liquid will suffice. Give them a quick chop and toss them in.
For storage, store fresh shallots in a cool , dry location and do not store onions and shallots next to potatoes as both expel gases that will promote the other to spoil quickly. Our dried sliced shallots are stored in an airtight container, we prefer the Airscape containers as they have a valved insert that you press down over the shallots, limiting the amount of trapped air.
If they are new to you, then give them a try when preparing a more delicate dish, we are sure you will be pleased.