[shal-uh t, shuh-lot]
- a plant, Allium cepa aggregatum (or A. ascalonicum), related to the onion, having a divided bulb used for flavoring in cookery.
- the bulb of this plant.
Origin of shallot
1655–65; aphetic variant of earlier eschalot < French échalote, diminutive of Middle French eschaloigne scallion
Dictionary.com Unabridged Based on the Random House Unabridged Dictionary, © Random House, Inc. 2018
Examples from the Web for shallot
When oil shimmers, add the anchovies, garlic, shallot, and bread crumbs.Sam Sifton’s Thanksgiving Recipes
November 20, 2012
Directions: In a bowl, toss the shallot slices with the flour.
Test a shallot slice to assure the oil is sufficiently hot enough to fry the shallots.
This sauce can be made with essence of truffle, or game, or shallot.The Cook's Decameron: A Study in Taste:
Mrs. W. G. Waters
The genus is widely cultivated and furnishes several varieties of onion, chives, leek, garlic and shallot.Flowers of Mountain and Plain
Edith S. Clements
When the shallot is hot pour off the oil, add one cup of brown gravy, and simmer for five minutes.
Mince a shallot onion and brown slightly with two spoonfuls of butter.
Chop up a shallot, and fry it in butter; add your haricots, with pepper and salt and tomato pure.The Belgian Cookbook
- Also called: scallion an alliaceous plant, Allium ascalonicum, cultivated for its edible bulb
- the bulb of this plant, which divides into small sections and is used in cooking for flavouring and as a vegetable
C17: from Old French eschalotte, from Old French eschaloigne, from Latin Ascalōnia caepa Ascalonian onion, from Ascalon, a Palestinian town
Word Origin and History for shallot
"small onion," 1660s, shortened from eschalot, from French échalote, from Middle French eschalotte, from Old French eschaloigne, from Vulgar Latin *escalonia (see scallion).
Online Etymology Dictionary, © 2010 Douglas Harper