Know your French Shallots

Know your French Shallots - Introduction

Allium oschaninii 'Eschalote Grise'

The French shallot, Allium oschaninii, is not to be confused with the Dutch shallot, Allium cepa L. var. aggregatum.
Also called banana shallot, normally by cooks and food lovers, rather than gardeners.
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.

- The French shallot is also called banana shallot, normally by chefs and foodies rather than gardeners.
- 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 grey shallot.

- 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.

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.

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 flavour to parsley soup. They can also stand in if you’re short a leek when preparing a soup for dinner.