Eschallots or as they are commonly known, ” shallots” here in Melbourne or further afield they are known as “French shallots”. Shallots are a miniature onion that grows in groups with thin brown skin. Shallots have a more subtle flavour and aroma than onions.
Shallots are featured in many French dishes. but are also used in Asian cooking as well.
Available all year around
When purchasing Shallots Look for dry look for the shallots that are firm with a subtle sweet aroma.
When Storing Shallots, keep them in an airy spot with ample ventilation that is a cool and dry. They can be stored for 2 to 3 weeks after purchase.
Shallot Preparation Tip
Put the shallots into a bowl then cover with boiling water and stand for 3 minutes. Transfer to cold water then peel (this process lifts their skin slightly, making them easier to peel).