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Onions and Shallots



How to prepare and cook Onions and Shallots



Common Names: Onion, Shallot
Family: Alliaceae
In Season: Late Summer to Autumn
Buying: Choose bulbs which are very firm with no sprouting evident.
Storing: Up to  3 weeks  in a cool, dark, dry  place.
Serving Allowances: ½ -1 Medium Onion.  3-4 Shallots

Basic - Preparing Onions and shallots

Cut off the root then peel the papery skin off. It may be necessary to take off an extra "layer" to get to the  unblemished bulb.


Optional Preparations/Cuts  (see Main Vegetable Preparation Page for  explanations and photos)


Baton Brunoise Chunk Cube Dice/chop Grate Julienne
x x Y x Y Y x
Matchsticks Mashed Paysanne Puréed Shred Slice Sulfrino
x x x x x Y x



Suitable methods and timing for cooking Onions and shallots




Wedges  =  35-40 minutes  Coat with oil.

Whole Shallots =  35-40 minutes  Coat with oil.



Wedges, sliced, chopped - Add to stews at the beginning



Sliced or chopped   =  10 minutes 





y Sliced or chopped  =  3-5 minutes (225g/8oz)




y See individual recipe

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