If stored in a cool, dark, airy place, small, brown shallots will keep for up to a couple of months. Banana shallots will only keep for about two weeks.
A type of shallot used in Iranian cooking could help "reverse the tide" of drug-resistant TB, researchers found A type of onion could help the fight against antibiotic resistance in cases of ...
In a large bowl, toss lettuce leaves with pickled shallot dressing. Break up prosciutto and scatter overtop along with Parmigiano. Finish with black pepper.
Shallots - they look like elongated, small onions with red/brown skin and are sometimes joined in clusters at the base - add a subtle but delicious flavour to all manner of savoury dishes.