The Most Important Differences, According to an Expert

How glorious are alliums? In just about every world cuisine, onions and their allium brethren—which includes garlic, chives, scallions, leeks, and shallots—form the foundation of myriad savory dishes. These ingredients are the building blocks of French mirepoix and Spanish sofrito, Chinese stir fries, and so, so much more. “People don’t give alliums enough love,” says Kate Winslow, co-author with her husband Guy Ambrosino of Onions Etcetera: The Essential Allium Cookbook. “Our food would be much more bland without them. They can be very, very sweet and supple or they can be sharp and spicy. There are not that many ingredients that can go in so many different directions.”

Onions, whether they’re of the workhorse yellow or white or vibrant red varieties, are abundant at the grocery store and generally straightforward in their uses. But what about the diminutive shallots tucked alongside them in the produce section? How are they different from onions, and when are they worth their considerably heftier price tag? Winslow talked me through the differences between the two, and why she is passionate enough about alliums to have written an entire cookbook featuring them as the stars.

What Are the Main Differences Between Shallots and Onions?

If the different types of onions are like siblings in the botanical family Allium cepa, shallots are more like their cousins. One of their main differences is how they grow. “General storage onions–yellow, red, and white onions–they’re single-bulb,” Winslow explains. “Shallots have multiple bulbs…when you take the papery skin off, you’ll see that there are two or more sections inside that are attached to the same root.” Those small, flat cloves made of thin layers of flesh make them a bit easier to prep than large, round onion bulbs.

Another key difference is flavor. Onions pack a sulfurous punch when sliced or chopped, and lend strong flavor and aroma to cooked dishes. The flavor of shallots, on the other hand, is more mild, sweet, and delicate, with a slight garlic aroma in the mix. (Though they can still make you cry!) It’s a flavor adored by many chefs and cooks, including Serious Eats Associate Editorial Director, Megan, who calls the flavor and aroma of shallots “beguiling.” 

Shallots and onions also differ in texture. Small shallot bulbs are composed of relatively thin layers of flesh, giving them a fine, even texture that easily softens and melts into dishes when cooked. Because of this more delicate structure, they cook more quickly than onions, so keep an eye on them in the pan! Onions, on the other hand, are larger and have thicker, sturdier layers, allowing their texture to stay more intact during cooking, and they offer a distinctive crunch when served raw. 

And lastly: the price tag. Shallots can be at least three times as expensive as onions. This is primarily due to how they are grown and harvested: Onions are quite hardy, and can be grown year-round almost anywhere in cold as well as warm climates. Shallots, by contrast, can only be grown in warm conditions and sometimes must be harvested by hand (“Persnickety!” Winslow calls them), so those labor and shipping costs are passed along to consumers. “I think there’s almost a class thing going on, too,” Winslow shares. “Yellow onions are such a humble supermarket ingredient. But shallots have been associated with French cuisine for so long that that might influence how we value them.” 

What Are the Best Uses for Shallots vs. Onions?

Given the financial investment, it’s best to reach for shallots where they’re really going to shine. Because of their mild flavor, shallots are especially great when served raw, such as in a classic vinaigrette where they won’t offer the harsh burn of raw onion. “The number one way we use them [at home] is in vinaigrettes,” says Winslow. “That’s just constant in our household.” Shallots also turn incredibly sweet and meltingly tender when roasted as a side dish, and are the crowning glory of Southeast Asian dishes such as green papaya salad, mie goreng, and pork larb, where they’re fried and sprinkled on top. “Fried shallots are also wonderful added on top of salads,” Winslow says. “They just add that nice crunch.”

When you need larger quantities of cooked alliums, onions are an economical and effective choice. Yellow onions are the most versatile as an all-purpose onion when you want the flavor to blend into the background of a dish. “Onions are the first thing we grab any time we’re making soup–they’re always going to be part of soup,” Winslow says. “Sautéed onions in butter are also one of the most delicious things. I’m from Pittsburgh, so pierogies with sautéed onions and butter are a must.” 

Yellow onions can also be cooked until jammy and caramelized, or play a leading role in dishes like French onion soup. Grab a white or red onion for when a bite of raw heat is welcome, such as in pico de gallo or to sprinkle over a taco. You can also pickle onions and add them to salads and sandwiches. Shallots can also be pickled, but they will have a softer, more delicate texture. 

Can You Substitute Shallots for Onions and Vice Versa?

Shallots are essentially compact onions with a different flavor profile, so they can be swapped for onions to a certain degree. “If a recipe calls for only half of an onion, which is always super annoying, just grab a shallot and it will be the equivalent,” Winslow advises. “If they’re cooked, [the dish] will be pretty much the same. If they’re raw, it will taste a little bit different, but I wouldn’t hesitate to swap them out.” If your recipe calls for a lot of onions, though, subbing in shallots will take more prep and will get expensive fast. Going in the other direction, if a recipe calls for shallots and all you have are onions, a red onion with a little bit of garlic or a sweet onion like a Vidalia or Maui will approximate the flavor best, though it will be stronger and have more bite. 

The Takeaway

Yellow, white, and red onions are made up of one large bulb and have a strong flavor and aroma. They are abundant, economical, and are multi-tasking kitchen workhorses that should always be on hand in your pantry. Shallots are made up of a few small cloves that have a delicate, mild flavor, best for using in raw applications, frying as a garnish, sautéeing, or roasting whole. Since they’re more expensive, it’s best to use them where they’ll really shine. You can swap shallots and onions as needed, as both will bring complex, undeniable allium flavor to your cooking. “Our pantries would be a much less delicious place without them,” says Winslow.