Food Information


At first glance the shallot looks like a very small, old yellow onion but it is actually one of the most elegant members of the onion family. The dull, copper-colored, parchment-skinned exterior hides a very distinctive flavor that is somewhere between that of garlic and onion. The shallot is highly prized by French chefs; the French word for shallot, eshalote, is incorporated in many haute cuisine recipes.

Shallots are available twelve months of the year, but as a rule those that are available in July and August aren't as good as the ones that arrive in the cooler months. Most of our shallots are produced in New Jersey and Long Island, but a fair supply is imported from France. They are quite hardy and will keep for a month or two if stored in a cool, dry, well-ventilated area.

Shop for shallots as you would for garlic or dry onions. Select those that are very firm, dry, free from sprouting, and well covered with the parchment-like skin. And be prepared to be greeted by lofty price tags when purchasing them; the limited demand usually exceeds the limited supply.

Deamer 5/97