Red Shallots

Store in a cool, dark, dry place with good air circulation. In the fridge, keep them in a paper bag or breathable container. For freezing, mince or slice them and store in an airtight container or bag.

Red shallots are excellent raw in vinaigrettes and salads, where their mild flavor shines.

Roasting or caramelizing red shallots brings out their natural sweetness.

Use them as a base for sauces, soups, and stews for a delicate oniony flavor.

Butter

Olive oil

Vinegar (balsamic, red wine)

Herbs (thyme, rosemary, parsley)

Cream

Poultry

Fish

Steak

Mushrooms

Overcooking them, which can make them bitter.

Using too many in raw applications, as their flavor can be potent when uncooked.