What are shallots?
shallots are the cousin to the onion and are very good for cooking. heres a recipe that i like i hope you enjoy it! it has shallots in it! Raspberry-Balsamic Chicken with Shallots 3/4 cup seedless all-fruit raspberry jam 1/4 cup balsamic vinegar 1/2 teaspoon salt 1/4 teaspoon freshly ground pepper 4 each 4- to 5-ounce boneless, skinless chicken breasts 2 1/2 teaspoons extra-virgin olive oil 1/2 cup chopped shallots 1 1/2 teaspoons minced fresh thyme Combine jam and vinegar in a small pan over medium-low heat. Cook, stirring often, until the jam is dissolved, 3 to 4 minutes. Remove from heat, stir in salt and pepper and let cool slightly. Reserve 1/2 cup of the sauce. Place chicken breasts and the rest of the sauce in a large sealable plastic bag. Seal and shake gently to coat. Marinate in the refrigerator for 1 to 1 1/2 hours. Heat oil in a large nonstick skillet over medium-high heat. Add shallots and thyme and cook, stirring often, until the shallots begin to soften, about 1 minute.
Shallots are often thought to be another variety of onion, but they are actually a species of their own. They grow in clusters, where separate bulbs are attached at the base and by loose skins. The shallot has a tapered shape and a fine-textured, coppery skin, which differentiates it from onions. Shallots have a mild taste that combines the flavor of a sweet onion with a touch of garlic.
Shallots are in the onion family and grow in clusters of 2-3 with each shallot looking like a cross between a large garlic clove and a brown-skinned onion. They vary in size from about 1 – 3 inches. They have a rich, slightly sweet onion flavor. A little less harsh than most onions. In a pinch, you can substitute onion, but it’s really worth picking up some shallots.
Shallots have a brownish thin skin, and somewhat resemble garlic in shape. Theyre about the same size, and bulbous, with different sections connected at the base. Recipes will frequently specify X number of shallots, which personally, Ive always found a little confusing, given that shallots, like garlic, tend to come bunched; but unlike with garlic, each distinct section is generally considered a single shallot. When you slice up a shallot, however, youll find it has a purplish tinge and looks more like miniature red onion. The flavor of the shallot is frequently described as a cross between sweet onion and garlic its quite distinctive, at any rate, smooth and delicate (especially when cooked). Shallots are lovely minced up finely for a vinaigrette, and are also frequently used in upscale French cooking, as well and Thai and Indonesian cuisines. Like regular old onions, shallots should be peeled (score with a sharp paring knife to loosen the skin) and the root ends discarded (or better
