shallot

American  

[shal-uht, shuh-lot] / ˈʃæl ət, ʃəˈlɒt /

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.

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shallot British  

/ ʃəˈlɒt /

noun

1. Also called: scallion.  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

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Etymology

Origin of shallot

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

Example Sentences

Alison Roman’s famous Caramelized Shallot Pasta calls for a tin of anchovy fillets.

From Salon • Apr. 7, 2025

Ms. Diamond, a Connecticut-based mother of two grown children, said she and her husband of 33 years serve Allison Roman Shallot Pasta with crusty bread and a salad.

From Washington Times • Dec. 20, 2022

Bon Appetit's Deviled Eggs with Crispy Shallot Gremolata has a few things that your typical deviled egg doesn't have: textural contrast from the crispy shallots and a hit of freshness from the citrus.

From Salon • Apr. 3, 2021

Find more recipes like Grown-Up Grilled Cheese with Cheddar and Shallot in “New Essentials .”

From Washington Times • Oct. 1, 2018

Propagation and Culture.—The roots of the Shallot, which are bulbous, are very readily increased by offsets.

From The Field and Garden Vegetables of America Containing Full Descriptions of Nearly Eleven Hundred Species and Varietes; With Directions for Propagation, Culture and Use. by Burr, Fearing