What Are Shallots in Cooking? (Also Spelled Scallots)

Shallots in cooking are small, mild members of the onion family with a delicate, slightly sweet flavour, used in sauces, dressings, sautes and roasts. People sometimes search for them as “scallots”, but the correct name is shallot. They are not the same as scallions, which are green onions. This guide explains what shallots taste like, how to prepare them and when to choose them over ordinary onions.

What shallots look and taste like

Shallots grow in clusters of small bulbs with papery skins in copper, pink or grey-brown shades. Inside, the flesh is white with a purple tinge and is divided into cloves, like garlic. The flavour is softer and sweeter than most onions, so chefs often reach for them when they want a refined taste without sharpness. Botanically, they belong to the Allium genus alongside onions, garlic and leeks; the Shallot article on Wikipedia covers the plant in more detail.

Types of shallot

Type	Appearance	Best for
Banana (long) shallot	Large and elongated, easy to peel	Slicing, roasting, frying
Round (echalion or “French”) shallot	Small and round	Dressings, sauces, pickling
Grey shallot	Small with grey-brown skin	Prized in French cooking for strong flavour
Red or pink shallot	Reddish skin, often smaller	Fried toppings and Southeast Asian dishes

Shallot, scallion or scallot?

These names cause plenty of confusion. A shallot is a bulb that is used like a mild onion. A scallion, also called a spring onion in the UK, is a young onion with a white base and long green leaves. “Scallot” is simply a common misspelling or blend of the two words. If a recipe says shallot, look for the small bulbs; if it says scallion or spring onion, use the green stems.

How to use shallots in cooking

• Vinaigrettes and dressings: Finely diced raw shallot softens in acid and adds gentle bite.
• Pan sauces: Sweat in butter before adding wine or stock for sauces such as a classic red wine reduction.
• Soups and stews: They add depth without overpowering other ingredients.
• Roasting: Roast whole shallots until soft and caramelised, and serve alongside meat.
• Frying: Thin slices fried until crisp are a popular topping for curries, salads and noodle dishes in Southeast Asia.
• Pickling: Thin rings in vinegar make a quick pink garnish.

They pair well with meat dishes too. Our simple guide on how to tenderise pork works nicely with a shallot and mustard pan sauce.

How to prepare a shallot

1. Trim off the top and root end with a small sharp knife.
2. Peel away the papery skin. If it sticks, soak the shallots in hot water for a few minutes.
3. If the bulb has two lobes, separate them along the natural division.
4. Place each half flat-side down and make thin horizontal cuts toward the root without cutting through it.
5. Make vertical cuts, then slice across to produce a fine dice.
6. Use right away, or cover and refrigerate for the same day.

Cooking tips

• Cook gently. Shallots contain sugars that burn quickly, which turns them bitter. Use medium-low heat.
• Add a pinch of salt to help them soften without browning too fast.
• If using raw in a salad, rinse the diced shallot in cold water or soak it in vinegar for a few minutes to mellow the taste.
• Add garlic after the shallots have softened, because it burns faster.

Substituting for shallots

If you have no shallots, you can substitute in these ways:

• Use a mild white or yellow onion, and use a little less than the recipe calls for.
• Use the white part of spring onions for raw dishes.
• Combine onion with a small amount of garlic for a similar sweet, savoury profile.
• Red onion works raw in salads, though it is stronger.

As a rough guide, one medium shallot is equivalent to about two to three tablespoons of chopped shallot, and about three small shallots may replace one medium onion, but the exact amounts vary with size.

Buying and storing shallots

Choose firm, dry bulbs with tight skin and no green shoots or soft spots. Store them whole in a cool, dry, well-ventilated spot out of direct sunlight, such as a basket or mesh bag in a pantry, and avoid keeping them in plastic. Whole shallots usually keep for several weeks. Once peeled or cut, wrap tightly and use within a few days. Discard any that smell sour or feel soft or mouldy.

Shallots are sometimes called expensive compared with onions, but you generally need only one or two per recipe. For food safety and storage guidance, see the USDA website.

Shallots across world cuisines

Shallots are valued far beyond France. In Southeast Asian cooking, thinly sliced shallots are fried until crisp and scattered over soups, noodles and rice dishes, while pounded shallots form the base of many curry pastes and sambals. In Indian and Sri Lankan kitchens, small red shallots appear in sambar and relishes. In classic French sauces, such as beurre blanc and sauce bordelaise, finely chopped shallots are cooked slowly to build flavour without harshness. These traditions share a common reason: shallots bring sweetness and depth without overpowering the rest of the dish.

Nutrition at a glance

Shallots are low in calories and provide small amounts of fibre, vitamins and minerals, along with the plant compounds typical of the onion family. Because they are used in small amounts, they add flavour more than major nutrition, but they let you reduce salt and fat by building taste from the base. If you have a digestive condition sensitive to onions and garlic, speak to a doctor or dietitian about what suits you.

Frequently asked questions

Conclusion

Shallots in cooking give dishes a gentle, sweet depth that regular onions can overpower. Learn to tell them apart from scallions, cook them gently, and keep a few in your pantry for dressings, sauces and roasts. Once you try them, they are likely to become a kitchen staple.