Shallots are similar to onions in taste, but more so in the fact that they will make you cry. Shallots could be described as the sweet and mellow love child of garlic and onion. They are small and elongated with a copper, paper-like skin. When peeled you'll find it divides into cloves, similar to garlic, which are then layered like onions.

Shallots are deliciously cooked, be sure to sauté gently as too much heat will result in bitterness. They work particularly well in dishes using white wine, butter and cream. They can be used raw too, working especially well in salads and vinaigrettes.

Store shallots in a cool, dark and dry place that has plenty of air circulation.