Grey shallot or green oignon
In order to distinguish the shallot from «échalotte
or green shallot», with which it is often wrongly confused, the
term «French shallot» or grey shallot is used to describe this bulb
plant.
Shallots originated in the Middle East; the scientific name for
the shallot, ascalonicum, comes from an ancient Palestinian port,
Ascalon.
There are several varieties but the best known are the grey
shallots and the Jersey shallots; they are an integral part of
French cuisine!
The shallot is made of a cluster of two or three cloves, similar to
garlic and much the same size. It is more fragrant and has a more
subtle flavour than the onion. Its aroma is not as strong as
garlic. The skin of the shallot is orangy-brown and the colour of
its flesh varies from white to purple white.
 Pepper Steak with Wine Green Onion Sauce |
 French Steak with Shallot Rings |
 Oysters on the Half Shell with Shallot and Wine Vinegar Dressing |
- Discard shallots that are sprouting or soft.
- Shallots can be eaten raw or cooked.
- The shallot is more often used as a condiment than a vegetable.
- Shallots are used to make classic sauces like béarnaise and red wine sauce.
- When browning shallots in butter or oil, be careful not to burn or scorch them because they will become bitter.
- Shallots are used in a variety of dishes, one of which is the famous Bavette (flank steak) with shallot and red wine sauce that is often served in French restaurants.
- Sliced and macerated in oil, shallots can be stored in the refrigerator for quite some time. This oil can be used to add flavour to any number of dishes.
Shallots are available year-round in METRO supermarkets.
Shallots are said to be mineralizing, stimulant and laxative. Some even use the shallot to soothe burns and insect bites.
Shallots can be stored for up to one month in a dark, dry and cool area.