Red Shallots

(Allium cepa)
Red Shallots reliably produce plump, juicy, teardrop shaped red-skinned bulbs with shiny, coppery-red skins and white flesh with faint red rings. They have a delicious sweet, nutty flavor that shines when sauteed in butter or olive oil, caramelizes beautifully, and they will cook down to add subtle notes that enhance every dish without ever dominating it. Red shallots are nice in cooking with wine and/or a great addition to homemade vinaigrette. These are long keepers: Stores 6-9 months 

Smoother and sweeter than either onions or garlic, shallots add special savor and a distinctive finish to dishes that subtly enhances and blends favors without overwhelming them. If onions cause digestive upset, you'll find sweet, nutty, red shallots easier on the stomach. Each individual planting shallot multiplies to produce a large cluster of plump, succulent shallots.

See All Garlic and Shallots

1/2 lb. bag (4-6 full heads)