Get The Most Out of Your Shallots from Backyard Eats
Harvesting Shallots
When It’s Ready
- When the necks of the shallot are soft, and the tops begin to fall over, gently remove from soil and allow to sit in the sun for up to a week before use.
- Late June – July
How To
- Gently loosen soil around the shallot and pull firmly.
Growing Shallots
Shallots are a type of onion with a milder, sweeter flavor than traditional onions. Shallots add a depth of flavor to dishes like sauces, dressings, and soups. They can be sliced thin and used raw in salads or sautéed until soft and caramelized for a richer flavor. Roasting or grilling shallots brings out their natural sweetness and gives them a delicious, smoky flavor. Pickled shallots make a tangy, crunchy condiment that pairs well with sandwiches and cheese boards.
Storing Shallots
Fresh and Long-Term Storage: Keep in a dark, cool, and dry place for continual use after harvesting.
Cooking With Shallots
- Shallot Vinaigrette: Finely chop shallots and whisk them with olive oil, vinegar (such as red wine or balsamic), Dijon mustard, honey, salt, and pepper. This flavorful vinaigrette is perfect for dressing salads or marinating meats.
- Caramelized Shallots: Thinly slice shallots and sauté them in butter or oil over low heat until they turn golden brown and develop a sweet and rich flavor. Caramelized shallots can be used as a topping for burgers, pizzas, or incorporated into various dishes for added depth of flavor.
- Shallot and Herb Compound Butter: Mix finely minced shallots with softened butter, chopped herbs (such as parsley, thyme, or rosemary), salt, and pepper. Use this aromatic compound butter to enhance the flavors of grilled steaks, roasted vegetables, or spread it on warm bread.
- Shallot and Garlic Roasted Chicken: Rub chicken with a mixture of minced shallots, minced garlic, olive oil, lemon juice, salt, and pepper before roasting. The combination of shallots and garlic infuses the chicken with a delicious and savory taste.
- Shallot Confit: Slowly cook sliced shallots in olive oil until they become soft and caramelized. This rich and sweet shallot confit can be used as a spread on sandwiches, a topping for pizzas, or added to sauces and gravies for extra flavor.
