French shallots are a member of the onion family, and are also known as eschallots. They look like very small onions with tightly-fitting brown-pink skin. Shallots grow in clusters, joined at the root-end. In flavour, they are milder than onions, and they are often used in French- and Asian-style cooking. They can be thinly sliced and then fried for use as a garnish, and are also used extensively in soups and sauces. They’re available all year round.

To Buy

Look for dry, firm French shallots, with a faintly sweet smell. They should be free of any soft patches.

To Store

Store French shallots in a cool, dark and well-ventilated place for 2 to 3 weeks

To Prepare

Place French shallots into a heatproof bowl then cover with boiling water and stand for 3 minutes. Transfer to cold water then peel (this process lifts their skin slightly, making them easier to peel). Slice into rings or finely dice