Ingredient
Shallot
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Australians use the term shallots to describe green onions, but to Americans, shallots are shaped like small brown onions with papery brown skins. They have a more delicate, garlicky flavor than other cooking onions, and are a common ingredient in French sauces. Many people find them too hot to eat raw. They're available year-round.
Also known as
- Green onion
- Scallion
- Bunching onion
- Spring onion
- Chinese onion
- Stone leek
- Cibol
- Onion tops
- Shallot tops
- Young leeks
Equivalents
1 bunch = 1/4 pound = 1/2 cup sliced
Substitutes
green onions (white part only) OR onions (1 small onion = 3 shallots) + dash crushed garlic OR red onion OR green onions OR garlic
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