Marlingardener is experiencing a mixed blessing: "My good neighbor gave us a handful of multiplying onions, which I planted and ended up with about a peck basket full. I consider myself a good cook, innovative and creative, but I have no idea what to do with these things.
Please, can someone give me an idea of how to use them, a recipe or two or more, preferably more? The alternative is to set up a target and see who can throw the onions and hit the bull's eye. The prize will be a handful of multiplying onions to plant."
I have to confess, I picked this for Question of the Week because I too have a heapin' helping of shallots in my garden. So help us out here, what's you favorite way to use shallots?
And if you don't know what multiplier onions are or how to grow shallots, stay tuned; they are going to be the Featured Plant, on Friday.
Photo: © Marie Iannotti
Comments
go to: http://www.wikipedia.org and enter “shallots” and you will get the general idea on what shallots can be used for!
Best of luck and sounds like you are very fortunate to have these!
I wish I had that problem–I love shallots. They have a nice onion flavor but are not as strong as onions, especially when used raw. I like to use shallots in risotto and when I saute green beans. I also make a tuna salad with a can of tuna, diced shallots, parsley, juice form half a lemon, olive oil and salt and pepper.
You could chop them all up and freeze them using the ice tray method to use in the coming chilly months.
Peel shallots or multiplier onions (pour boiling water on first to make it easier). Toss with olive oil and roast in a 350 oven, slightly covered until tender.
Remove cover, sprinkle with thyme, salt and parmesan cheese. Put back in the oven until golden brown.
YUM.
Slice as many as will fit your pot and reduce to shallot butter….add two or three TBLS butter first to heavy pot on medium low burner and reduce to a medium brown color slowly. May take several hours.
Stir every 20 minutes or when necessary. Spread on toast, burgers and hot dogs, sandwiches, roasted meats and vegetables. Sweet enough reduction to serve on ice cream!
Here’s a link to my favorite recipe site…
http://allrecipes.com/Search/Recipes.aspx?WithTerm=shallot
Hi everyone
First of all,thanks for the great shallot recipes.
I would just like to point out something that has often caused confusion when it comes to shallots and multipliers;all shallots are multipliers but not all multipliers are shallots.Some feel that all multiplying onions can be considered shallots but I don’t agree.It’s the variety of multipliers that grow something like garlic and indeed have a hint of garlic flavor that should be considered shallots,in my opinion.All other multipliers are onions.They may have a more mild taste than regular onions but they are onions.So,if you want to grow shallots,make sure the package of multipliers you purchase also says shallot or you will have onions not shallots.
I’ll be talking more about this in the gardening forum tomorrow and I know Marie has some thoughts to share as well.
Well,I’m a onion/shallot lover as you all probably are as well,so stay tuned.
Gardening Forum Moderator
Why not donate surplus of onions or of any produce to local soup kitchens, rescue missions, or food banks?
Everything is needed.
Scottyblue is right, as he usually is about onions. Sorry for the confusion. Lots of gardeners use the terms interchangeably, but true shallot gourmets never do. For many, only the French Gray shallot is a true shallot.
Mary, that’s an excellent suggestion. Although I’m not sure how welcome back I’ll be at the food bank, when they start trying to peel these little things.
One of my favourite ways to use shallots is in a autumn dish that I make.
OVEN BAKED CHESTNUT AND SHALLOTS… makes a wonderful side dish to chicken or other roast meats.
If interested the recipe can be found in the forum in the crafts/recipe folder under… Autumn Vegetables.
Peardrops, I added a link to your yummy recipe, so everyone can find it more easily.
If you all haven’t checked out Peardrops recipes, on the Forum, you are in for a treat. She even does wonderful things with radishes.
Thanks Marie : )
Hi…I grow my own as well here in N. Louisiana…a cajun would die if they can’t have their shallots..
I use them in everything!!!
…omelets…quiche…when cooking beans I add them at the end…jambalaya…soups..beef stew..when I make all my cajun dishes such as crawfish pie…etouffee…
when making ramen noodle soup…it really jazzes it up..I add them while cooking the noodles…i also chop the up and toss in salads…my list is endless! Most dishes i add them at the end depending on cook time.!
Hope this helps!!
I consider myself to be a pretty good cook..so if you want any cajun or other recipes let me know..I’d be happy to share some with you!
i would love to purchase some of theses onions from you. my mom gave me some about 10 years ago but somehow they died out on me, and my mom has deceased, I am having a hard time replacing them. please contact me
I don’t have any multiplier onions to sell, but you can find them in some of the specialty vegetable catalogs, like Territorial Seed and Southern Exposure Seed Exchange.
Cook??
Why not just eat them? I love those little green onions, tops, bottoms and all. Throw a handfull in your cooler when you go to work in the woods and carry a salt shaker in your pocket. A bit if salt in the palm of the hand and a cool little green onion makes a fine snack on a hot summer day, or a cool fall day, or a side with your lunch sandwich or to eat as a side along with your garden salad at supper. Heck they are just plain good. You don’t have to cook them.
Tom, you made me smile. One of my favorite sandwiches is sliced raw onions with mustard. A little lettuce and celery salt doesn’t hurt either. I get a lot of strange looks when I make them, but sometimes I crave them and just can’t help myself. Now, I can see myself carrying a few small onions around for an impromptu snack. If I get looks, I’ll just explain that I’m researching some tips I got on my site. Thanks!