Shallots
Latin Name: Allium cepa, Allium cepa var. aggregatum
Grey Shallots: Allium oschaninii
Spanish: chalotas
Shallots are potent members of the allium family, a beloved French onion as strong as garlic! They’ve got juicy and layered flesh just like an onion, but are also known for their strong, rich flavor and tendency to bulb up into two or three large “cloves” similar to garlic. Raw, they can bring a sharp punch sliced into salads or muddled into dressings. Caramelized or roasted, they become such a rich, sweet, and savory treat. Basically, you can use shallots in place of onions in any dish and they’ll add a ton of flavor. The bummer is that they’re usually more expensive that onions, and they are worth it, but they would also make a great addition to home gardens.
There is some botanical drama around what a “true shallot” really is. Some of the strongest shallot experts in France say that real shallots (Allium oschaninii) never flower and can only be propagated by planting bulbs, and that anything else is just a small onion. Quite a bold statement about a bold little allium.
In France, shallots are also known as Griselle, which translates literally to “Grey Haired",” but one random baby name website goes further to say the meaning of the name is as follows and is I think quite fitting for our shallot friends: “The one with wisdom and intelligence. The one who has hidden qualities of knowledge, research and wisdom.”
RECIPES
This very simple dish is absolutely delicious and filling every time, bringing out the best of bok choy, especially when topped with a couple fried or soft-boiled eggs, kimchi, and a dollop of chili oil!