From Cookipedia

The shallot is a relative of the onion, and tastes a bit like an onion but has a sweeter, milder flavour. They are more expensive than onions and can be stored for at least 6 months.

Unlike onions where each plant normally forms a single bulb, shallots form clusters of offsets, rather in the manner of garlic.

Shallots are extensively cultivated and much used in cookery, in addition to being pickled. Finely sliced deep-fried shallots are used as a condiment in Asian cuisine. Shallots tend to be considerably more expensive than onions, especially in the United States.


Echalion or Banana shallots are a cross between a shallot and an onion. They are larger than a normal shallot, being larger in girth and also longer.

Sometimes people confuse the shallots with echalion but taxonomically Echallion is Allium Cepa like onion and Shallot is Allium Aggregatum

Top Michelin-starred chef Tom Aikens, chef/patron of Restaurant Tom Aikens in London explains: β€œEchalion, also known as Banana Shallot, are easier to peel than a traditional shallot. Echalion is the result of a subtle mixture of the intrinsic qualities of the onion and the shallot. From each one, the Echalion has retained only best qualities. These large, oval bulbs have amber-coloured skin that can be peeled back to reveal juicy, white meat that combines the ease of an onion with the sweet, subtle flavour of a shallot."

Easy ways to peel shallots

Shallots are a fiddle to peel and because they are so small to start with, there tends to be a relatively large amount of waste when preparing them. The easy way is to blanch in boiling water for a 2 or 3 minutes first, cut the root off, grip firmly from the 'leaf-end' and squeeze the shallot out of its skin.

Pickle recipes

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