Onions are not just onions. Although they all belong to the same family, each family member has their own peculiarities that can be used to distinguish them. Shallots and onions have certain distinguishing features, although they are quite close.

Shallots are significantly smaller and often slightly longer than most onions

What are shallots?

This special onion is becoming increasingly important in the kitchen. It is very close to the onion, but much smaller. Their skin varies between shades of green-purple, red, red-brown, pink, purple, yellow, gray and white. Shallots also have a mild taste when raw, but should not be seared, as they quickly become bitter.

The difference between onions and shallots

Onions and shallots are indispensable in the kitchen. They add a great flavor to most dishes, whether raw, cooked or fried.
While the conventional onion develops its unique aroma when frying and steaming, care should be taken with the shallot, as it becomes bitter and loses its aroma if the temperature is too high.
The shallot scores with its fine, slightly sweet aroma, which is particularly effective in cold dishes.
When using onions and shallots, it always comes down to personal taste. Those who like it strong prefer the hotter kitchen onion, while the shallot provides a subtle taste.

The differences at a glance

A short list provides a better overview of the differences between onions and shallots:

  • Shallots are smaller than onions
  • Shallots are milder than onions
  • Onions can be fried more sharply
  • Onions have more irritants than shallots

The tears when peeling onions

Everyone knows it: As soon as the onion is cut, its sulphur-containing ingredients ensure a constant flow of tears.
However, it is different with the shallot. It does not contain nearly as many irritants as the onion and can therefore be cut without tears. Since the shallot is characterized by an overall mild aroma, it is the first choice for those who do not like to shed tears.

The shallot takes time

Shallots are often considerably smaller than regular onions and also have a paper-thin skin.
Therefore, more time should be allowed for processing this onion. If, for example, two large kitchen onions are required for a goulash, at least six to eight shallots have to be peeled instead, the skin of which can often only be nibbled off with difficulty.
So if you want to go fast, it's better to use the large kitchen onion.

Category:

Vegetable garden