The Difference Between A Shallot And An Onion

Have you ever stood at the produce bin at the grocery store, a yellow onion in one hand and a shallot in the other, and wondered what's the difference between the two? They appear to be similar; can you just substitute one for the other?

Onions and shallots, as well as garlic, leeks, and chives, are all in the allium family and have much in common. While they are used similarly in cooking, there are a few differences between shallots and onions that you should know.

All About Onions

Onions come in a wide range of colors, from pure white to deep purple, and in many sizes, from tiny pearl onions to those as big as a softball. You may even come across small, flat onions called cipollini (which translates in Italian to, 'little onions.')

The most common types of onions found at the grocery stores, however, are yellow, red, white, and long, thin green onions.

The Flavor of Onion

Each type of onion has its own specific flavor and aroma, with characteristics ranging from mild and sweet to strong and tear-inducing.

• Yellow onions: With their balanced flavor that is neither too sharp or too sweet, yellow onions are the most versatile and can be used in almost any dish.
• Red onions: Similar to yellow onions in flavor but not as sharp, red onions are characterized by a purplish-red papery skin and a pinkish-white flesh. They are commonly used raw in dishes, such as salads, salsas, and sandwiches because of their relatively mild, sweet flavor.
• White onions: The all-white fleshed, white onions have a sharper and more pungent flavor than yellow ones. While often cooked, they're also added raw to salads and salsas.
• Green onions: Green onions are harvested while their shoots are still young (and green) and sold with the shoots attached. Their mild flavor makes them easy to enjoy raw and are often used as a garnish.

All About Shallots

Although in the same family, onions and shallots are not the same. While an onion grows individually, shallots, like garlic, grow in clusters on a plant. A shallot will also reveal cloves when peeled. Their skin color can vary between golden brown, red, or gray, while the flesh is usually creamy white with a hint of color similar to that of the skin.

The Flavor of Shallot

Shallots are a little sweeter than most onions and have a more subtle allium flavor. They're delicious used in raw applications, where you want an onion flavor without too much punch, and are commonly used in vinaigrettes. They're delicious pickled, equally tasty fried and used as a crunchy garnish, or roasted whole, until tender and sweet.

See for yourself in one of these recipes that showcase the versatility of shallots:

• Lemon-Shallot Vinaigrette: A classic use for shallots is finely diced in a vinaigrette, where the vinegar lightly pickles the raw allium.
• Brussels Sprouts With Bacon And Shallots: When fried in bacon drippings, the shallots in this recipe beautifully crisp up and lend an onion-like flavor to the dish without overpowering the Brussels sprouts.

• Roasted Green Beans With Spicy-Sweet Glazed Shallots: Whole glazed shallots are not only beautiful, but melt-in-your-mouth tender in this recipe.
• BLT Panzanella with Quick-Pickled Shallots: This recipe uses thinly-sliced shallots that are quickly pickled to add a pop of acid to this Italian-inspired salad.

Can I Use a Shallot Instead of an Onion?

You can use shallots in most recipes that call for onions; you'll just need more shallots to equal an onion by volume—roughly 3 to 4 shallots per small yellow onion.

Shallots will impart a more mild flavor, but for most recipes that isn't a problem. In fact, when scaling down a recipe, it can be nice to use a couple of shallots rather than half of an onion, which you'll have to figure out how to use the rest of later.