Shallot (echalotte), sometimes known as Allium ascalonicum. It is a member of the allium family and is related to chives, onions, and garlic. Whether chopped, minced, or sliced, are used to season food, adding either a mellow onion undercurrent or a pop of strong acidity like a hint of garlic. Vinaigrettes can also benefit from their use to add color. Shallots (echalotte) are a pantry essential that are frequently found next to onions and garlic in grocery stores. They give a variety of dishes, including dressings, stocks, quiches, and stocks, a delicate, fresh flavor. Shallots are a versatile as well as helpful component in many meals. They may be eaten raw and are simple to roast to melt-in-your-mouth perfection.

What do they taste Like?
It’s flavor is milder and more delicate than that of a regular onion, though they can often be used in place of common onions (like white onions or yellow onions), and vice versa.

How To Cook?

Shallot  (echalotte) can be used in a number of recipes in everything from French to Asian cuisine, and different preparations tune in to different flavor frequencies, taking it from sharp to sweet in an instant. They can be: