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Chopped shallot

Chopped shallot

Chopped Shallots, an Essential for All Your Preparations

Chopped shallots are a must-have in the kitchen! You can use them to delicately enhance all your vegetable-based preparations, in marinades, in your sauces, or even in gratins.

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How to Use Chopped Shallots in Your Cooking?

Use them to add a subtle aromatic note to sauces, dressings, marinades, and sautés. Chopped shallots are perfect for starting an aromatic base in a skillet with butter or oil.

Some Recipe Ideas for Using Chopped Shallots

  • - Shallot sauce for steak: Caramelize chopped shallots in butter until golden brown, then deglaze with red wine. Add beef broth, reduce, and serve over a rare steak;
  • - Shallot vinaigrette for salad: Mix chopped shallots with olive oil, red wine vinegar, mustard, salt, and pepper for a refined dressing on your salads;
  • - Salmon with shallots and lemon: Arrange chopped shallots on salmon fillets, drizzle with lemon juice, add thyme, and bake for a flavorful fish option;
  • - Shallot and cheese omelet: Sauté chopped shallots in butter before adding beaten eggs. Add grated cheese before folding for a tasty omelet;
  • - Mustard chicken with shallots: Sauté chicken pieces with chopped shallots, add Dijon mustard, chicken broth, and simmer until the chicken is cooked;
  • - Shallot tart: Caramelize chopped shallots in a pan with sugar, then arrange them on puff pastry for a tasty tart.

The Aromas of Chopped Shallots

Shallots release a delicate and sweet flavor, less pungent than that of onions, making them ideal for bringing aromatic sweetness without overpowering other ingredients. When cooked, shallots develop a gentle caramelization, adding a rich and slightly sweet dimension to dishes. Their fragrant aroma is often described as a subtle combination of onion and garlic, creating a balanced and harmonious flavor.

The Roots of Shallots

Shallot is a plant belonging to the Allium family, just like onions and garlic. Botanically known as Allium cepa var. aggregatum, shallots are distinguished by their bulb composed of several small bulbs, called cloves. These cloves are grouped into a single head, and when finely chopped, they become chopped shallots. Shallots are grown for their sweet and complex flavor, less pungent than that of onions, as well as for their delicate texture. The plant also produces thin, hollow leaves similar to those of onions, and floral stems that can give rise to small white flowers.

Shallots in France since 750

It is commonly believed that shallots were introduced to France by the Crusaders upon their return from the Holy Land. However, this theory is contradicted by official documents from the time of Charlemagne that mention shallots. Known as ascalonia, shallots quickly became an important crop in France. They were present in family gardens and farms as early as the 12th and 13th centuries. Even itinerant sellers offered them to the inhabitants of Paris. Although they were long cultivated in northern France, shallots are now mainly produced in Brittany and the Loire Valley, where they were introduced in the 17th century.

More Information
More Information
Allergen Absence
Native country Inde
Genus and botanical species Allium ascalonicum
Ingredients dehydrated shallot
TRACES EVENTUELLES D'ALLERGÈNES céleri, sésame, moutarde, fruits à coques.