First, a quick love letter to the shallot itself. It’s the Goldilocks of the onion family. Not too sharp like a white onion. Not too sweet like a Walla Walla.
It’s delicate. It adds a whisper of garlic and a hint of onion, without screaming at you. Chefs love them for a reason: they melt into sauces like butter into a warm pan.
But you don’t need a chef’s pantry. You need a win. And we’ve got five hilarious workarounds.
