I stumbled upon some shallots in our fridge, and used them in an omelette. Not sure what to make of them. Any fans? Enemies ?
We use shallots all the time. Keep a box full on the counter. I used them in salads, sauces, or other dishes that need a slight oniony touch
They are just milder onions. Brunoise and toss them any pan sauce. Good for anything raw also like salads or burgers
They caramelize much better than onions do, I use them in roasted potatoes, roasted butternut squash, pretty much anywhere I would use onions, and they are the better substitute.
Crispy shallots are a great addition to many things. Sandwiches, Asian-inspired noodle dishes, fried rice, etc.
4 Likes
There are always shallots in my house. I use them all the time as described by others.
I agree with all the above suggestions. Another one I like is to quick pickle them: Slice thin or dice if you prefer, then put in a bowl with an acid (vinegar, lemon juice, lime juice, etc) and plenty of salt. Add black pepper and/or red pepper (I use Aleppo) if you like. Mix well and let sit 15 min or more. Drain. Then use these as a condiment in a salad or elsewhere like on a canapé, deviled egg, etc.
Always use shallots but unsure why anyone would find one in a fridge? More delicate flavor than onion.
2 Likes
All pretty well covered here. I use in red wine sauces, boeuf Bourgignon, inside a roast chicken with lemon and herbs, and not previously mentioned….
With capers and parsley and anchovy all finely chopped and gently simmered for a few minutes in olive oil as a sauce for fish cakes (salmon and smoked haddock) , per Gordon Ramsey.
Because someone in my household bought one But apparently never used it.
I have decided I am an onion/garlic/scallion guy, unless a recipe specifically calls for it .
That’s not really the point. The point is the fridge. Alliums go in the pantry or root cellar.
1 Like
Please press play.
Make a vinaigrette - here’s a recipe we make regularly.
6TBL Moscatel Vinegar (red wine vinegar works too)
1 cup Canola oil - or other neutral oil
1.5 TBL honey
2 tsp shallots, chopped - can use more to your taste
1 tsp Dijon mustard
2 tsp fresh thyme leaves
Water as needed
Pinch of Salt, add more to taste
Add vinegar, shallot, dijon, honey and salt to blender container
Blend on med and slowly add in oil
Add water to thin if needed
Add thyme leaves, blend a little then stop blender
Refrigerate
Works great on salads, drizzled over cooked white fish, etc.
Interesting query. It would be good fun to have someone reply with, “I hate shallots. They’re trash.” and see what the general reaction would be. 
1 Like
For those of us that use them regularly. Instead of paying $6/lb at the regular grocery store I get a 4 lb bag at the Vietnamese store for $4.
2 Likes
Damn! $1/lb is a great deal! And $6/lb is just as bad as $1/lb is great! They typically cost $3/lb in my neck of the woods, and that’s good enough for me, particularly because I’m usually buying only one or two bulbs at a time.