shallot

[ shal-uht, shuh-lot ]

noun

1. a cultivar of the onion, Allium cepa aggregatum, having a divided bulb used for flavoring in cooking.
2. the bulb of onion cultivar Allium cepa aggregatum, used in cooking.

shallot

/ ʃəˈlɒt /

noun

1. Also calledscallion an alliaceous plant, Allium ascalonicum, cultivated for its edible bulb
2. the bulb of this plant, which divides into small sections and is used in cooking for flavouring and as a vegetable

Word History and Origins

Origin of shallot¹

First recorded in 1655–65; shortening of earlier eschalot, from French échalote, diminutive of Middle French eschaloigne scallion

Word History and Origins

Origin of shallot¹

C17: from Old French eschalotte, from Old French eschaloigne, from Latin Ascalōnia caepa Ascalonian onion, from Ascalon, a Palestinian town

Example Sentences

Using a spoon, scoop the shallot out of the vinegar and add it to the large bowl.

From Washington Post

Toss in the shallots, ginger and sausages, and stir-fry them until the fat in the meat turns translucent.

From Eater

This recipe makes use of the rendered beef fat in a vibrant vinaigrette with shallots, roasted garlic and herbs.

From Washington Post

Add the cucumbers, shallots and chile, if using, and toss to combine.

From Washington Post

Add some minced garlic and shallots and stir-fry about 30 seconds until fragrant.

From Washington Post

When oil shimmers, add the anchovies, garlic, shallot, and bread crumbs.

From The Daily Beast

Directions: In a bowl, toss the shallot slices with the flour.

From The Daily Beast

Test a shallot slice to assure the oil is sufficiently hot enough to fry the shallots.

From The Daily Beast

Shallot is stronger than garlic and onion; a real Tartar sauce cannot be made without shallot.

From Project Gutenberg

The vinegar, shallot, and onion may be boiled separately as for a piquante sauce.

From Project Gutenberg

The taste of the shallot agrees very well with that of the oyster.

From Project Gutenberg

Melt three tablespoonfuls butter, and one-half tablespoonful finely chopped shallot, and chopped stems.

From Project Gutenberg

Regel, in 1875, in his monograph of the genus Allium, declares he has only seen the shallot as a cultivated species.

From Project Gutenberg