I adore shallots. These little alliums give a beguiling oniony-garlicky flavor and fragrance to all sorts of dishes. I use them raw in salad dressings, caramelize them until they melt for topping ...

Originally from Southeast Asia, the bulb has exploded in popularity around the world and has especially made an impression in ...

To famous poet Gertrude Stein, a "...rose is a rose is a rose." The same can not be said for onions, however. There is no shortage of onion varieties to choose from when cooking. Many home cooks have ...

Bavette à l’échalote is a beloved French classic that brings the rich, savory flavors of perfectly cooked skirt steak and caramelized shallots to your table. This dish is quick and easy to make, yet ...

Pre-heat your oven to 400°. Trim and half the Brussels sprouts, peel and slice the shallots. Place in a mixing bowl and toss with Olive oil, salt and pepper. Transfer to a large baking pan cut side ...