Firm bulbs, dry peel. 

Shallots will keep for a long time if kept in a fairly cool place, away from humidity and light. Once they are peeled they can be stored for 3 days in the refrigerator in an airtight container.

Cut off both ends and remove the peel. However you don’t need to get your handkerchief out as you do when peeling onions!

Slowly cooked until very soft, shallots are a pure delight. They are a perfect accompaniment to a roast or cold meats. Peel the shallots. Sweat them in butter; sprinkle with a pinch of sugar and salt and add just enough water to cover. Simmer over low heat until the liquid has completely evaporated, stirring occasionally with a wooden spoon. Serve warm or cold. Add some to a quiche filling: they’re delicious paired with crisp bacon bits!

Shallots temper the acidity of a fresh tomato consommé and add a novel flavor to parsley soup. They can also stand in if you’re short a leek when preparing a soup for dinner.