A chef-instructor at the Institute of Culinary Education teaches us the difference between these culinary cousins.

Letting onions caramelize longer than you think can add surprising sweetness and depth to any pot of soup—our editors say it’s a game changer.

These caramelized shallots with N.Y Steak are the perfect treat any day. The slow roasting intensifies their sweet flavor, and the vinegar creates an irresistible savory flavor. The melt-in-your-mouth ...

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 ...

The onion family, ranging from pungent to delicate, plays a huge role in giving flavor to cooking. Cooking Light magazine profiled six family members in order of potency: from the most assertive, ...

The onion family, ranging from pungent to delicate, plays a huge role in giving flavor to our cooking. A feature all about onions in Cooking Light magazine's April issue profiles six family members in ...

We may receive a commission on purchases made from links. Often associated with French cuisine, shallots have crunchy, off-white flesh layered like an onion with a similar albeit mellower and sweeter ...

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 ...