Shallots

History

The shallot's name derives from Ashkelon, an ancient Philistine port city in Israel where Crusaders first encountered this refined allium and brought it back to Europe. However, shallots likely originated much farther east, in Central or Southeast Asia, traveling westward along ancient trade routes. What distinguishes shallots botanically is their growth habit: unlike onions that form single bulbs, shallots multiply into clusters of smaller, elongated bulbs—a characteristic that made them self-perpetuating and valuable in traditional agriculture. French cuisine elevated the shallot to an essential ingredient, and classical French cooking technique relies heavily on its unique flavor profile—more delicate than onion, with subtle garlic notes and a sweetness that develops beautifully when cooked. The famous "reduction au vin rouge" (red wine reduction) depends on shallots, as do countless mother sauces and preparations that form the foundation of French gastronomy. The "French Gray" (Griselle) shallot, considered the true gourmet variety, can only be grown from bulbs rather than seed, maintaining its heirloom character through generations. Southeast Asian cuisines also prize shallots, particularly Thai and Vietnamese cooking where fried shallots provide crucial texture and flavor. In American cooking, shallots long remained a specialty ingredient found only in gourmet shops, but increased culinary sophistication has made them a mainstream supermarket item and a favorite of home cooks seeking refined flavors.