Shallots are related to onions and most are smaller than onions with their fine layers containing less water. Comparing taste between a shallot and an onion, shallots have a sweeter milder flavour, therefore substituting one for another in a recipe won’t have the same effect. They also cook differently to onions (due to their lower water content), so should be cooked more gently than onions.
When selecting the product we select firm shallots without damp, mould patches or soft spots to try to get you the best quality product as possible. To prepare simply trim the top and peel then slice or chop as you require. Storing shallots is the same advice as with onions, to keep in a cool dark place with good air circulation and they should keep for several weeks.
Onions are rich in plant compounds and antioxidants, especially quercetin and sulfur- containing compounds, also vitamin C, folate (B9), vitamin B6 and potassium.
A typical 100g portion of raw onion contains 40 calories and provides 0.1g fat, 9.3g carbohydrate and 1.1g protein.