Aromatic
Shallot
Also called eschalot, Asian shallot
Small, clustered alliums with copper or reddish skins and a finer, sweeter flavour than a brown onion. They are not spring onions, and not a red onion cut small.
Origin
A long history from Central Asia into Southeast Asia and Europe.
Flavour
Sweeter and more precise than a brown onion, with a faint garlic echo. Fried shallots taste nutty and stay fragrant for days.
How to use it
Pound with chilli, garlic and shrimp paste for a Southeast Asian curry base; the shallot is the bulk of the paste. Slice into thin rings and fry in moderate oil until deep gold — they go from gold to bitter in seconds — then drain and salt. Mince for a pan sauce when you want onion flavour without chunks. Substitute brown onion if you must, using a little less and cooking it longer; the paste will be coarser. Salt the paste, not only the finished dish.
Storage
Cool, dry, ventilated. Fried shallots keep in a jar for a week if they were truly dry.
Recipes using it
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