Shallots are in the Allium family which includes onions and garlic. Although shallots grow in a cluster like garlic with individual cloves, they have a much milder flavor more like green onions. Buy bulbs with a firm texture. Store bulbs in in a cool, dry, well-ventilated place.
These tender bulbs are usually minced to bring out their flavor. Use them raw instead of onions in salads. Cooking shallots sweetens the flavor. Shallots are often caramelized for sauces instead of onions. I like to use them with wine based sauces. Poultry blends well with their delicate flavor but beef works just as well.

Here are some great recipes using shallots:

Old Fashioned Macaroni Salad
Spicy Steak Fajitas
Whole Wheat Sweet Potato Gnocchi and Peas with Balsamic Sage Brown Butter Sauce and Goat Cheese
Creamy Garlic Mashed Potatoes with Rosemary and Thyme

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