Onions shallot

Onions shallot represent a herbaceous two-year plant which homeland Asia Minor is considered. Has very saturated and gentle taste, something similar to taste of garlic. But unlike the last it is digested much easier and does not exert special impact on freshness of breath.

Outward

The bulb of shallot has oblong shape and the small sizes. Peel grayish or reddish. Unlike traditional onions onions shallot has a gear, but not concentric structure. If to clean a bulb, then it will break up to several cloves (usually 2-3). Usually specify quantity of cloves, but not bulbs in recipes.

Useful properties and caloric content

Shallot contains in onions a large amount of the flavanols having powerful antioxidant properties and protecting a human body from developing of cancer tumors. In addition 2,5% of protein, 0,1% of fat and 16,8% of carbohydrates, and also various vitamins and microelements are its part. Caloric content of 100,0 g of onions of shallot makes 72 kcal. In traditional medicine it is used as anti-inflammatory drug.

How it is correct to choose onions shallot?

Now in supermarkets it is possible to buy onions shallot at all seasons of the year. But the most tasty is the shallot bought in summer months. Buying onions shallot, choose small by the size, but in too time heavy and strong bulbs. They have to be dry and rather rigid. It is not necessary to buy already sprouted bulbs since they are already old and their taste is sharper, acute.

How it is correct to store onions shallot?

Try to buy onions shallot in small amounts, it is so much how many for you it is necessary for preparation of a dish. If bought more, then you store it in the dark, dry place in which there is a good air circulation. It is convenient to store onions shallot having put it in pure kapron tights or stockings and having suspended to a ceiling of a cellar, the storeroom or any other economic room. At such way shallot perfectly keeps all the qualities for half a year. It is possible to store onions shallot and having placed it in a wire basket.

It is not necessary to store onions shallot in the refrigerator since at low temperatures of a bulb quickly begin to burgeon and their gentle taste spoils. The cut onions which remained from preparation of a dish shallot can be frozen and stored in the freezer up to three months. After defrosting its taste remains, but the crackling structure therefore it begins to remind stewed onions is lost.

If you noticed that bulbs began to burgeon, then they need to be used as soon as possible for preparation of dishes. Green feathers should be cut off. But do not hurry to throw out them! They will perfectly replace feathers of usual onions.

How to cook onions shallot

This type of onions perfectly is suitable for various dishes to which in the course of preparation add white or red wine, and also for caramelization. It is possible for this reason onions shallot are very popular among cooks and is used by them in many recipes.

Heat treatment of onions of shallot has to be carried out very carefully and attentively. At strong frying its taste becomes unpleasant and bitter, just the same, as well as at garlic. Correctly stewed onions shallot are fine addition to a duck, fish, veal, beef. It perfectly approaches also vegetables – beet, potatoes, white beans, lentil.

Onions shallot are well combined also with various spices, but it is the best of all with a tarragon, a chervil and a thyme. In the Thai and Indonesian cuisines from it cook sauces which give to meat and vegetable dishes. In Malaysia at preparation of dishes on a frying pan the wok is also used onions shallot.

Many advise the chef to bake this kind of onions entirely in an oven until bulbs become soft. After that they are cleared of a peel and pounded in a mortar. The received puree is added to taste to sauces and soups.

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