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.

Know your French Shallots - Common names

• • 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.

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