Shallots are small, golden-brown members of the onion family. They have a finer flavour than most other onions and the main bulb may be made up of several smaller ones.
Peel and chop shallots finely and use in dressings and sauces, or roast whole, with or without their skins. Note that as shallots contain much less water than onions so they can't be cooked as long without burning.
