Lovely organic shallots. When onions just ain't strong enough!
Shallots have long been associated with fine French cuisine. They are eaten fresh or cooked, chopped or boiled. Shallots have a delicate onion flavour when cooked that adds to but does not overpower other flavours.
Raw shallots have a strong pungency, stronger than most onions. Their true character comes when lightly sauteed in butter until they are translucent in colour or when used in gravies and creamy sauces.