Shallots: Vegan Cooking Guide
Shallots are a refined cousin of the onion - sweeter, more complex, and with a hint of garlic. They're preferred in classical French cuisine for their delicacy and the way they melt into sauces without the assertive flavour of regular onions. Echalion (banana) shallots are the largest and easiest to peel.
How to Use Shallots
Finely dice for vinaigrettes and pan sauces. Slice into rings for pickling. Fry gently in oil to caramelise for a deeply sweet garnish. They caramelise faster than onions, so watch the heat.
Nutrition
Similar to onions but with slightly more vitamin B6 and potassium.
Chef's Tips
- Soak raw diced shallots in cold water for 10 minutes to mellow their sharpness before using in dressings.
- Crispy fried shallots from Asian shops are a brilliant, ready-made garnish that transforms soups, salads and noodle dishes.
- Small round shallots take well to braising whole - add them with stock and thyme until deeply caramelised.
→ Find the best substitutes for shallots
Vegan Recipes Using Shallots
Learn to cook with shallots on video
Our Cook Like A Pro course covers vegan cooking techniques including how to get the most from plant-based proteins, flavour bases and dairy alternatives. Watch step-by-step with chefs Rupert Worden and Lisa Hinze.
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