On the assertiveness scale, these mild-mannered relatives of garlic are similar to white onions, but their flavor is more refined and complex. Shallots are most often minced and added raw to a vinaigrette or cooked until sweet and used as the foundation of many classical and modern sauces.
4 oz. = about ½ cup chopped
Garlic, sweet onions, leeks, or scallions can often be substituted in recipes calling for shallot as a flavoring. Pearl onions can sub in recipes that call for using shallots whole, such as glazing or roasting.
Look for shallots that are dry, plump, and firm.
Peel shallots before using. Slice or dice as you would an onion.
Store in a cool, well-ventilated place for up to a month.