Shallots look like small, elongated onions with copper, reddish, or gray skins. After they are peeled, they divide into cloves like garlic. Once peeled, small shallot bulbs will have two to three individual cloves and large shallots can have up to six cloves. In general, if the recipe calls for one shallot, use all the cloves within that single shallot bulb. Shallots are an excellent choice to use instead of garlic and onion because they offer a lighter, less pungent taste than garlic or onions.
Onion, Shallot (ea)
Shallots are low in saturated fat, Cholesterol and Sodium. They are an excellent source of Vitamin A which helps to improve vision and prevent night blindness. Shallots are a good source of vitamin B6 which is beneficial for maintaining a healthy nervous system and they are good sources of manganese, vitamin C, and potassium.