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Some places, parts of the deep South and at least a few spots in Australia, for example, often use the word “shallots” to apply to green onions, or scallions. Though the white portion of a green onion has a similar flavor, it is not as subtle or delicate as the flavor of a shallot.

Shallots are bulbs that look like a cross between garlic and onion, which is remarkable given that their taste is similar to a sweet onion with a hint of garlic. They have a golden or reddish-brown, papery skin, like that of an onion that should be smooth when fresh and a slightly pink interior. The bulbs can sometimes be divided into "cloves", but when a recipe refers to a number of shallots, it is referring to the whole bulbs.

Fresh shallots should be slightly firm to the touch, with no soft spots. Smaller shallots will be slightly sweeter than larger ones. The complex flavor of a shallot makes it a popular ingredient in French cooking. Shallots caramelize like onions, but can become bitter over too high a heat, like garlic does. Approximately three shallots will equal one medium onion, in terms of size. Try substituting shallots in place of the garlic and onions in a recipe to compare the flavor, or try one of these recipes:

• Crispy Potato Cake topped with Caramlized Shallots
• Grilled Steak with Spicy Shallot Sauce
• Balsamic Glazed Garlic and Shallot Tart
• Shallot Compote