Dutch Yellow Shallots
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The Dutch Yellow Shallots (Amaryllidaceae Allium cepa var. aggregatum) are one of the Multiplier Onions that go by the name “Shallot” in the market place.

Dutch Yellow Shallots are “Éschallote de Semi, or seed bred Shallots. They are not “True Shallots” (Éschallote de Tradition) that form clumps of bulbs from a single planted bulb. The Dutch Yellow Shallot grows to a size of 1-2 inches in diameter, has a copper red skin and a yellow to cream colored flesh.

See Smart Kitchen’s General Shallot Information Resource for more on the Shallot.


Early Fall through Early Winter depending on the location and season. See Smart Kitchen’s General Shallot Information Resource for more on the Shallot’s season.


Dutch Yellow Shallots are available year round.


Multiplier Onions like the Dutch Yellow Shallot are grown from seeds. There can be two harvests a year for Dutch Yellow Shallots. Plant in the spring and harvest in the fall or plant them overwinter for spring use. Space the sets one foot apart (30 cm). 10 sets will complete a ten foot row (3 m).

Though there is no affiliation, we like Smart Garden’s information on gardening, including Growing Dutch Yellow Shallots. The link goes off site.

See Smart Kitchen’s General Shallot Information Resource for more on the Shallot’s cultivation.


Dutch Yellow Shallots are raised in Northern California and Washington State. See Smart Kitchen’s General Shallot Information Resource for more on the Shallot’s production.


See Smart Kitchen’s General Shallot Information Resource for more on the Shallot’s varieties.


Cured Shallots are most often found at retail in small mesh bags, windowed boxes or trays holding 5-7 Shallot bulbs each. They are often about twice the price of their cousins, small White Onions. Fresh Shallots are found at retail less often and typically follow the seasons.

When selecting Dutch Yellow Shallots, look for firm, dry Shallots that are completely covered in papery skin. The skin should be smooth and wrinkle free and the Shallots should be firm and heavy for their size. They should have no black spots or mushy soft spots. Sprouting shallots are an indication of age, can taste bitter in use, and should be avoided.

Shallots need some time to develop their flavor. The younger and smaller the Shallot of a given variety is, the milder it will taste. As we mention in Seasons above, there are two Shallot seasons in North America. The primary season begins in the spring and runs through late summer. Fresh Shallots are most easily found in season. Because of counter-cyclical planting it is possible to find Cured Shallots all year long.

Shallots can also be purchased as Dried Shallots or Freeze Dried Shallots. These preserved Shallots are usually Chopped, Flaked or even in a powder form when they are packaged for sale.


Dutch Yellow Shallots are an excellent “keeper,” meaning it has a good shelf life if properly stored.

The first and best way to get the most out of your Dutch Yellow Shallots is to try and purchase only what you will need for use in the short term. Shallots are not a staple in most homes, though many can argue that they should be.

That being said, if you overbuy or find a deal, you can store Fresh Shallots in the refrigerator for about a week. Refrigeration does encourage sprouting though, but don’t worry. If your Dutch Yellow Shallots sprout during storage, just remove the somewhat bitter Shallot sprouts before use. In fact, some cooks use the Shallot tops as they would use Chives.

The Fresh Dutch Yellow Shallots you bring home can also be Peeled (as you would Peel Onions) and then Chopped and placed in an airtight container to be frozen for up to 3 months. However, they will lose their crunch during the freezing and thawing process. Their texture will be more like that of a Sautéed Shallot.

Cured Shallots, those most of us see in the produce aisle, most of the year, should be stored in a cool, dark, well ventilated place. Some folks store them in hanging mesh baskets. They should last a few months.

Culinary Uses

Dutch Yellow Shallots are tender and spicy, with a pungent raw flavor. Dutch Yellow Shallots mellow and sweeten when they are cooked.

Because they are an Allium, Dutch Yellow Shallots have a flavor that is reminiscent of Onions or Garlic, but the Shallots are milder and sweeter than either.

Once prepped (as you would Peel an Onion), Dutch Yellow Shallots can be SlicedChoppedMincedDiced, etc. as needed by the chef or the Recipe.

Remember that Shallots contain sulfur compounds, like Onions, and can cause reflex tears when cut. Raw Dutch Yellow Shallots are edible but, like Onions and Garlic, they are infrequently eaten Raw (except maybe in Salads) because they are fairly pungent.

Most often Dutch Yellow Shallots are cooked to break them down and Caramelize them so that they can become integral components of creamy hot Sauces (like Sauce Bearnaise,)  Pan SaucesBeurre BlancsCompound Butters, or other dishes that benefit from a shot of Allium flavor. Dropping Shallots into the Roasting Pan of a Roast Chicken is a good example. Smart Kitchen’s recipe version is Roast Chicken with Rosemary, Shallots & Garlic.

Dutch Yellow Shallots are most often Roasted or Sautéed, but they can also be SweatedBraisedPan FriedDeep FriedStewed, etc. To learn more Culinary Uses visit Smart Kitchen’s General Shallot Information.

Portion Size

Allow 1-2 T of Dutch Yellow Shallots per person.


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Banana Shallots

Nutritional Value

Nutritional Value USDA
Amount Per 100g
Calories 72
%Daily Value*
Total Fat 0g
Saturated Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
Sodium 12mg
Potassium 334mg
Total Carbohydrate 16g
Dietary Fiber 3g
Sugars 7g
Protein 2g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Gluten Free


Low Fat


Low Calorie