Contributed by Angela Cleveland

Shallots are curious members of the Alliaceae (onion) family that look like an onion on the outside, but once you remove their skin, they divide into cloves like garlic. Generally, the smaller the shallot, the milder the taste.

To keep your shallots fresh, store them as you would an onion. Put them in a dark, well ventilated place to maintain their freshness. If they do sprout before you are ready for them, you can cut the sprouts and use them as you would chives. Shallots may also be frozen for up to 3 months, but keep in mind that the texture will be slightly chewy rather than crunchy like a fresh shallot.
Here are some more helpful shallot hints (adapted from http:homecooking.about.com):

Shallot Cooking Tips and Measures

• Shallots work particularly well in dishes using wine.
• Although shallots carmelize like onions, it is important to sauté them gently. Browning over high heat is likely to turn them bitter, much like garlic.
• Roast shallots in their skins until soft. Then peel, puree, and use as a flavoring for soups or sauces.
• Shallots do not give bad breath like garlic or onions, and are more easily digestible.
• Leeks, onions, and scallions may be substituted for shallots, but expect a stronger onion flavor.
• Refrigeration is not recommended for shallots as cold temperatures tend to encourage sprouting.
• 3 to 4 shallots may be substituted for 1 medium onion.
• 6 medium shallot cloves = 1/4 cup finely minced shallots

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