Exsqueeze me, I have a little tear in my eye…

Ah, that’s better. You see - I was chopping up a few of my fave little oniony friends. I’m talking Shallots.

These have been a favorite over here at Cheap Eats HQ, and not only because Mr. A. Bourdain recommended them in his book. Nor was it the fact that a Mr. A Brown devoted a whole show to them - although it was nice to see them featured.

Shallots are sort of a mystery to most people. They certainly were to me until a few years ago. I didn’t understand why anyone wouldn’t just keep either brown onions or garlic on hand for the same effect. Then I discovered that they really “kicked it up a notch” (I can steal Emeril’s mojo since he’s no longer doing his show) on gravy.

And that’s actually the reason why I decided to make a post about it now - just in time for Thanksgiving. Minced and sauteed along with the fat/drippings before putting in the flour, they make a really good turkey gravy taste great. I mean, you can easily substitute minced brown onions for gravy, and I often do. But shallots seem to give it a little extra something.

For more information on exactly what a shallot is, you should read the Wikipedia article. I don’t really care what family or species of Allium plant they are - I just know that they are nice to have around. They look a little like oversized garlic cloves with purple skins. The smell and taste is pretty close to right in the middle between onions and garlic. And, oh yes, their fumes will turn you into a crybaby (try and chill them before mincing, that helps).

One of nice things about shallots is that they can keep for a rather long period of time without going bad. I usually store them outside in the kitchen for a few weeks, and then toss them in the bottom shelf of the fridge afterwards for the long haul. This is great for Cheap Eaters who try to have a good amount of “staple” type foods that don’t go bad so fast. I have kept them up to at least a month with no ill effects. Longer than that, and I started to see deterioration and/or the growth of shoots or mold.

Peeling a shallot can be a bit tricky. The skin is papery and a bit thinner than a normal onion. If it isn’t loose and easy to peel, it can be tough to get off. Sometimes I whack it with a knife in the manner you would garlic - that’s fine if you’re going to mince them anyhow. Also, cutting off the ends of each clove may make them easier to peel. Inevitably, I have a few where I actually peel off the outer layer of shallot on accident along with the skin. I was wondering - anyone have any tips on peeling these buggers?

Shallots can be a bit on the pricier side compared to garlic and onions. I often get them for cheaper in a bulk bag at ethnic markets. However, because you only need to use a small amount (usually 1 or 2 shallots is plenty for a recipe) and because of their longevity in storage, I’m inclined to consider them cheaper eats than many other types of vegetables.

As I said before, my primary use for them is in gravy. One other great idea is to introduce a little bit in any recipe that calls for garlic and onions. That way, you get what I like to call a “triple threat of oniony goodness“. I’ve used that technique in spaghetti sauce and chili beans. I put 1-2 shallot cloves minced along with the garlic and onions. Maybe it’s all the fumes from the oniony goodness getting to my brain, but it seems like the flavor palette expands to encompass a wider array of taste structures. Haha, that’s so rich. I should write a book.

Another way to use it is in a haricot verts (green beans) type of dish with tomatoes. I know a lot of people also deep-fry slices, similar to french-fried onions, and use it as a topping for things like soup. I haven’t seem them used raw in salsa yet, but I’ve wondered if they’d work there.

As always, I’m looking to expand my shallotty ways. I’d like to know if you have any great uses for them - please comment below if so.