French Red Shallots
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The French Red Shallots are one of the “True Shallots” (Éschallote de Tradition) that form clumps of bulbs from a single planted bulb. The French Grey Shallot is the other. The French Red Shallot is the most common type of dry Shallot grown.  Official French Red Shallots may even have a Protected Geographical Indication.

The American Red Shallot does not have the same flavor as The French Red Shallot and most are not certified by any European sanctioning body. See Smart Kitchen’s General Shallot Information Resource for more on the Shallot.


April through August in North America. See Smart Kitchen’s General Shallot Information Resource for more on the Shallot’s season.


French Red Shallots are available year round.


True Shallots like the French Red Shallot are historically propagated from bulbs (vegetative propagation). See Smart Kitchen’s General Shallot Information Resource for more on the Shallot’s cultivation.


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


Prince de Bretagne Shallots, Pikant Shallots, Ed's Red Shallots.

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


When selecting French Red 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.


The first and best way to get the most out of your French Red 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 French Red 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 French Red 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

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

Once prepped (as you would Peel An Onion), French Red Shallots can be Sliced, Chopped, Minced, Diced, etc. as needed by the chef or the Recipe. Remember that French Red Shallots contain sulfur compounds, like Onions, and can cause reflex tears when cut.

Raw French Red Shallots are edible but, like Onions and Garlic, they are infrequently eaten Raw because they are fairly pungent. Most often French Red 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 Sauces, Beurre Blancs, Compound 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.

French Red Shallots are most often Roasted or Sautéed, but they can also be Sweated, Braised, Pan Fried, Deep Fried, Stewed, etc. To learn more Culinary Uses visit Smart Kitchen’s General Shallot Information.

Portion Size

Allow 1-2 T of French Red Shallots per person.


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French Grey Shallot

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.

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

Gluten Free


Low Fat


Low Calorie