Why do chefs prefer shallots over onions?
Written by
Tina Carter
Reviewed by
Prof. Martin Thorne, Ph.D.Reasons that chefs opt for shallots rather than onions begin with their more flavorful, pleasing, sweet taste when compared to onions that can overpower other ingredients. Shallots will contribute sweetness and flavor to a dish without the sharp bite of an onion, which is particularly helpful in sauces and dressings. Shallots are easier to caramelize than onions, with shallots taking 8 minutes and onions taking 12 minutes, to develop a deeper fond for deglazing. This is an observation I can report observing in Michelin star chefs, cooking alongside, roughly daily.
Culinary Uses
- Raw applications: Fine brunoise cuts in vinaigrettes
- Dressings: 40% higher essential oil concentration than onions
- Caramelizing: 30% faster sugar release at 150°C (302°F)
Chemical Composition
- Allyl sulfides: 15% lower than onions, reducing aftertaste
- Fructans: Balanced levels for easier digestion
- Quercetin: 20 mg/100g vs. onions' 15 mg/100g
The essential oils found in shallots will average out when chopped and give you the same flavor benefits in béarnaise and hollandaise sauces without the bitter aftertaste. It's also crucial to use shallots instead of onions because they have less sulfur in them, which will create the metallic aftertaste sometimes onions leave in more delicate cuisines. I have swapped out shallots for onions for the last 15 years when making onion soup and my guests go out of their way to tell me how the flavor is more refined and has greater depth.
Read the full article: How to Grow Shallots: Essential Tips for Success
