Discover French Shallots

Allium oschaninii 'Eschalote Grise'

• The French shallot, Allium oschaninii, is not to be confused with the common shallot, Allium cepa L. var. aggregatum.
• The term "shallot" is derived from the French word challot.
•  The French grey shallot is called a griselle and many International chefs prefer using grey shallots in their cuisine because of their strong and delicious flavour. 
• Like the word "scallion," shallot comes from the Old French escalogne, from the Latin Ascalonia caepa (onion of Ascalon). 
• Also called red shallot or gray shallot.
• It has a long and slightly irregular pear-drop shape, with the base not quite in line with the top. 
• It is covered with a thin peel like an onion. 

Know your French Shallots - Origins

• Originating in Turkestan more than 2000 years ago, the shallot was considered a sacred plant by the Persians and Egyptians. 
• It takes its name from the city of Ascalon in the land of the Philistines (now Ashkelon in Israel), where it was grown in ancient times. 
• During the time of Charlemagne it entered French gastronomy and as long ago as the Middle Ages it was grown in household gardens. 

Know your French Shallots - Storing

• Shallots will keep for a long time if kept in a fairly cool place, away from humidity and light. Once they are peeled they can be stored for 3 days in the refrigerator in an airtight container. 

Know your French Shallots - Cooking

• Cut off both ends and remove the peel. However you don’t need to get your handkerchief out as you do when peeling onions!
• Slowly cooked until very soft, shallots are a pure delight. 
• They are a perfect accompaniment to a roast or cold meats. 
• Peel the shallots. 
• Sweat them in butter; sprinkle with a pinch of sugar and salt and add just enough water to cover. 
• Simmer over low heat until the liquid has completely evaporated, stirring occasionally with a wooden spoon. 
• Serve warm or cold. 
• Add some to a quiche filling: they’re delicious paired with crisp bacon bits!
• Shallots temper the acidity of a fresh tomato consommé and add a novel flavor to parsley soup. They can also stand in if you’re short of a leek when preparing a soup for dinner.