Shallots have a mild taste that combines the flavor of a sweet onion with a touch of garlic. Try these recipes, and taste for yourself!
  3 pounds veal, cubed 1 cup fresh shallots, finely chopped 1/2 cup each of chopped celery and carrots Oil/butter 1 cup dry white wine Chicken or veal stock (or unsalted, canned broth) Optional: bouquets garni of thyme, bay leaf and parsley, or any personal combinationSeason veal cubes and dip in flour. Sauté in small batches on all sides in a skillet. With last batch, add shallots, celery and carrots and when meat is brown, add white wine. After it bubbles and cooks down, transfer to tightly covered Dutch oven, adding the other already sautéed veal. Add stock until meat is 3/4 covered. Cover and bring to a slow boil on the stove. Transfer to oven preheated to 250 degrees and cook for one hour, checking to ensure that the liquid does not boil away (meat should be 3/4 covered), adding more stock or broth if needed. Remove bay leaf or bouquet garni. May be cooled, refrigerated and reheated within three days, or frozen. |
 2 tablespoons French red vinegar 2 tablespoons finely chopped fresh shallots 1/2 teaspoon salt 1/4 teaspoon pepper 2 teaspoons Dijon style mustard 6 tablespoons olive oil 1 tablespoon lemon juice 1 tablespoon heavy cream(may substitute yogurt or omit entirely) Using a blender, add first 5 ingredients and, with blender running, add oil. Continue blending. Add in lemon juice and then the optional cream or yogurt. |
Pearl OnionsOur most delicate and smallest onion
Boiler OnionsA larger onion perfect for any occasion
ShallotsA mild tasting variation of the classic onion
CipollineAn Italian pearl onion that, when cooked, is mild and sweet
Onion SetsSmall onion bulbs for home gardeners
About The OnionA short, comprehensive history of the onion
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