Shallot storage
Most cooks buy only as many shallots as they will need for a particular recipe, but if you have an abundance of shallots, store them as you would any allium in a cool, dry, dark place with plenty of air circulation. Knot them in clean pantyhose, hang from the ceiling in a dry garage, cellar or closet, and they can last up to two months. Or store in a hanging metal mesh basket. If they sprout, you can still use them. Remove the bitter green sprouts if you don't want a strong onion flavor. Many cooks choose to include the sprouts and use them much like chives.Shallots may be chopped and frozen up to three months. However, when thawed, they will have the texture of a lightly sauteed shallot, so don't expect any crunch. This can actually be a time-saver in many recipes.
Shallot cooking tips
• Shallots work particularly well in dishes using wine.• Although shallots carmelize like onions, it is important to saute them gently. Browning over high heat is likely to turn them bitter, much like garlic.
• Roast shallots in their skins until soft. Then peel, puree, and use as a flavoring for soups or sauces.
• Shallots do not give bad breath like garlic or onions, and are more easily digestible.
• Leeks, onions, and scallions may be substituted for shallots, but expect a stronger onion flavor.
• Refrigeration is not recommended for shallots as cold temperatures tend to encourage sprouting.
• 3 to 4 shallots may be substituted for 1 medium onion.
• 1/4 pound fresh scallions = about 5 medium
• 1/4 pound fresh scallions = 1 cup coarsely chopped
• 1/4 pound fresh scallions = 1/2 cup minced
• 6 medium shallot cloves = 1/4 cup finely minced shallots
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