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Shallots/Too Hot & Bitter

h
Hanky Jan 29, 2007 10:21 AM

I thought shallots are supposed to be the mild, sweet version of onions but the ones that I've gotten are just as strong, or worse, than onions. Living in a small rural town in Iowa, we don't get a lot of thing that the "big city folk" have access to, so maybe that's the problem. Heck, I can't even find fire roasted tomatoes anywhere around here.

  1. Candy Jan 29, 2007 11:06 AM

    Are they old and beginning to sprout? That might be why. I've never had a shallot that is hot and bitter but I usaually can get pretty fresh shallots.

    1. C. Hamster Jan 29, 2007 11:35 AM

      Shallots are supposed to be fairly mild and a bit garlic-y.

      How are you using them?

      1. pikawicca Jan 29, 2007 11:38 AM

        Are you, perhaps, browning them? They get quite nasty and bitter if you do. Saute them only until translucent.

        1. h
          Hanky Jan 29, 2007 01:06 PM

          No sprouts and I hadn't cooked them. I was trying to just chop them and use as a garnish,raw.
          Thanks!

          1. Sally599 Feb 9, 2007 12:28 PM

            Are you sure that they were actually shallots, maybe the store mislabelled them? What did they look like, sort of a cross between a garlic clove and an onion or something else. Never had one raw though, I'm guessing they might be stronger than those purple onions when raw but not compared to white or yellow.

            1 Reply
            1. re: Sally599
              hotoynoodle Feb 9, 2007 02:53 PM

              i'm wondering if they were pearl onions?

            2. Karl S Feb 9, 2007 01:11 PM

              Just like rinsing sliced onions in cold water before eating raw, there's an old trick to bitter sliced or minced shallots: steeping them in red wine vinegar for 10-15 minutes and then draining before using.

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