Shallots
 Navigate Our Site
Shallots are often thought to be another variety of onion, but they are actually a species of their own. They grow in clusters, where separate bulbs are attached at the base and by loose skins. The shallot has a tapered shape and a fine-textured, coppery skin, which differentiates it from onions. Shallots were first introduced to Europeans during the 12th Century. Crusaders brought them home as “valuable treasure” from the ancient Palestinian city of Ascalon.

Shallots 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!


Veal Marengo (Veal Stew)
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 combination

Season 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.


Shallott Vinaigrette
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.


The Marengo and the
  Vinaigrette are
  two wonderful dishes
  made with shallots.
Pearl Onions
Our most delicate and smallest onion

Boiler Onions
A larger onion perfect for any occasion

Shallots
A mild tasting variation of the classic onion

Cipolline
An Italian pearl onion that, when cooked, is mild and sweet

Onion Sets
Small onion bulbs for home gardeners

About The Onion
A short, comprehensive history of the onion

MVG Home
Find out more about Magic Valley Growers

Logo
Please note that Magic Valley Growers, Ltd. does not sell retail.
Our products can be found in your local supermarket. This site is for informational purposes only.

Magic Valley Growers, Ltd.
P.O. Box 850
Wendell, ID 83355-0850
(208) 536-6693   Fax (208) 536-6695
onions@magicvalleygrowers.com
Web Site Design and
Hosting Provided By
Built By SparkWeb Interactive