Shallots

An aromatic plant with edible bulbs whose scientific name indicates its Middle Eastern origin.

Shallots are from the Liliaceae family, just like onions or garlic, but their aroma is milder than that of onions and less pungent than garlic.

Finely chopped, they combine very well with salads and “crudities”, roasted or stewed meats and fish prepared the same way. Above all, shallots enhance sauces.