Our Favorite Shallot Recipes to Make When We Can't Commit to Onions

Shallots have a great onion flavor—without the bite

Let's take a moment to remember shallots, the unsung hero of so many of our favorite dishes. Less assertive than onions with a mild garlic flavor, shallots add a hint of sweetness and can step in as a substitute in most onion recipes. While mild enough to eat raw, they're also delicious cooked, playing especially well with delicate flavors or dishes with big kicks of spice.

Shallots are great for perking up green beans: for a reliably tasty side, quick-pickle shallots and sauté them with green beans. Or make a salad with blanched long beans, tofu, and an umami-rich soy sauce dressing and top with crispy fried shallots. Pairing various members of the allium family is a great way to get a balanced onion flavor instead of the pungency that using only yellow onions give. Six-onion pizza is topped with a white onion puree—a compote made with leeks, red onions, and shallots, and raw scallions and chives. Use shallots in other dips and sauces to give them something between garlic and onion without overpowering the nose. Shallots are used extensively in Asian recipes: our smoky Laotian tomato dip uses charred shallots, tomatoes, garlic, chiles, and bell pepper. A caramelized shallot cream sauce is a perfect accompaniment to our venison loins with stewed quince. From onion dip to potato salad, here are our favorite shallot recipes.

Grilled Shallots with Dill (Schalottenlök i Folie)
Grilled Shallots with Dill (Schalottenlök i Folie)
Milder than their cousin the onion, shallots are ideal for grilling. For a midsummer cookout in Sweden, home cook Asa Johanson tosses shallots in butter and olive oil, wraps them in foil with dill, and cooks the package slowly on the grill until the shallots soften and caramelize, taking on a deep, sweet flavor.Felix Odell
Shallot–Red Wine Purée
Shallot–Red Wine Purée
Chef David Bouley slowly oven-roasts unpeeled shallots for this purée, and while the skins are removed from the final product, they help add a deep, caramelized flavor to each bite. Stir into tomato-based sauces, add to stir-fries, or spread on crostini with cheese. Get the recipe for Shallot–Red Wine Purée »Matt Taylor-Gross
Morels with Mint, Peas, and Shallot
Morels with Mint, Peas, and Shallot
Richard Kuo of New York City's Pearl & Ash uses preserved lemon, a Moroccan staple, to brighten this simple spring dish. Get the recipe for Morels with Mint, Peas, and Shallot »Joseph De Leo
Sara Gore's Fried Brussel Sprouts
Fried Brussels Sprouts
Get your sprouts crispy all over with a quick trip through a deep fryer, then dress the, in a sweet-and-sour sauce of honey and balsamic. Fried shallots, walnuts, and Parmesan bring texture and flavor, and a dose of lemon zest ties it all together. Get the recipe for Fried Brussels Sprouts »Matt Taylor-Gross
Sautéed Onion and Yogurt Dip
Sautéed Onion and Yogurt Dip
This recipe is a far cry from the gloopy, mayonnaise-like onion dip you'll find in a jar at your local grocery store. It's light, tangy, and inspired by Persian mast-o-musir, a mix of diced shallots and yogurt or labneh. Here, the alliums are lightly cooked to soften their bite; it's the perfect thing to make for a beach picnic or summer cookout.Matt Taylor-Gross
Radish and Cilantro Salad with Goat Cheese
Radish and Cilantro Salad with Goat Cheese
In this simple Japan-meets-California salad, radishes are tossed with cilantro and a fragrant rice vinegar and soy sauce vinaigrette before topped with goat cheese. Get the recipe for Radish and Cilantro Salad with Goat Cheese »Matt Taylor-Gross
Lao Poached Bass
Lao Poached Bass With Shallots and Eggplants
A light yet hearty seafood dish, this recipe comes from Soulayphet Schwader, chef-owner of New York City's Lao-inspired Khe-Yo restaurant. Though Schwader makes this dish with what he calls "the funk," the strong Lao fermented fish paste padek, storebought fish sauce is used here.Matt Taylor-Gross
Venison Loins with Shallot Sauce and Stewed Quince
Venison Loins with Shallot Sauce and Stewed Quince
Similar to applesauce served with pork, this recipe, adapted from chef Stuart Bell of Ten Minutes by Tractor restaurant in Mornington Peninsula, Australia, uses sweet, spiced quince to balance faintly gamy venison loin served atop a creamy shallot sauce.Matt Taylor-Gross
Lao Tomato Dip
Lao Tomato Dip
Penn Hongthong, the author of Simple Laotian Cooking (Hippocrene, 2003), taught us that charring the vegetables for this dip is the secret to its smoky flavor.Farideh Sadeghin
Shallot and Pancetta Tortilla Crisps
Shallot and Pancetta Tortilla Crisps
Ultra-crisp tortilla pizzettes, developed by SAVEUR test kitchen director Farideh Sadeghin, can be tailor-made with just about any ingredients. We like them topped with creme fraiche, shallot, and pancetta, a flavor profile not unlike alsatian tarte flambee.Yossy Arefi
South Indian Onion Stew (Sambar)
South Indian Onion Stew (Sambar)
In South India, rice and sambar is a daily meal. A stew made from chana dal (yellow split peas), sambar is a spicy medium for vegetables from miniature eggplants to okra to pearl onions. South Indian sambar is bolstered by sambar powder—coriander seeds, red chile, fenugreek seeds, and curry leaves, among other spices, that are coarsely ground together—as well as spices typically found in garam masala.Penny De Los Santos
Sautéed Green Beans with Pickled Shallots
Sautéed Green Beans with Pickled Shallots
Shallots are quick-pickled and sautéed with green beans in this refreshing side.Ariana Lindquist
GGS (Ginger, Garlic, and Shallot) Dressing
GGS (Ginger, Garlic, and Shallot) Dressing
This handy aromatic dressing from Rachel Yang, co-chef at Joule in Seattle, adds a sweet, bright bite to stir-fries and soups.Andre Baranowski
Tofu, Long Bean, and Crispy Shallot Vinaigrette with Black Bean Vinaigrette
Tofu, Long Bean, and Crispy Shallot Vinaigrette with Black Bean Vinaigrette
Crisp-tender Chinese long beans pair with silky tofu and an umami-rich dressing for this simple chilled salad from chef Matt Wilkinson.André Baranowski
Sole Meunière
Sole Meunière
Dover sole is a remarkable fish—meaty and succulent, but with a delicate flavor. When it comes to cooking it, the simplest way is the best, as in classic sole meuniere, where butter and lemon subtly enhance the taste and texture.Landon Nordeman
Thai Cucumber Relish (Ajad)
Thai Cucumber Relish (Ajad)
This quick, spicy-sweet relish makes a perfect picnic side.Todd Coleman
Sweet Soy Dipping Sauce (Sambal Kecap)
Sweet Soy Dipping Sauce (Sambal Kecap)
This sweet, thick, soy sauce is spiked with chiles and shallots.Todd Coleman
Roasted Potato Salad with Sour Cream and Shallots
Roasted Potato Salad with Sour Cream and Shallots
Roasting potatoes for potato salad, rather than boiling them, lends a caramelized sweetness that's offset by a tangy dressing of sour cream, mustard, and shallots.Helen Rosner
Six-Onion Pizza
Six-Onion Pizza
This sweet and savory pizza showcases the flavor of six kinds of onion.Todd Coleman