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Shallots

$2.75

1/2 lb
Shallots are alliums, in the same family as white, red, and yellow onions, along with leeks, scallions, and garlic. That means they have that flavor that somehow borders on sweet, acidic, spicy, and sharp all at the same time. The flavor of a shallot is more delicate, softer, and less abrasive than that of an onion. 

But the cell structure that holds slices of shallot together breaks down more easily than that of an onion, which holds its shape pretty well in any cooking method besides caramelization. That means that they're more likely to disappear quietly into whatever dish you're working them into, allowing that delicate flavor to permeate every inch of a given dish. And roasting shallots whole is a magical experiences, because you get an almost creamy consistency on the very center of the shallot, once you break through the outermost layer.

If cured, keep onions in a well-ventilated place away from heat and light. A hanging basket away from a window works well. Watch out for other items, like potatoes, as onions emit ethelyne and cause items to ripen or sprout. They'll typically keep for 3-4 months.

If fresh/spring, store in the fridge in the crisper drawer and they'll last for a couple weeks (though the greens may wilt sooner)


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