3 Quick and Easy Shallot Recipes

November 4, 2014 Updated: November 4, 2014

Like onions and garlic, shallots are a member of the allium family, growing in clusters with several bulbs attached at the base. You’ll recognize them by their coppery skins with a shape like a long onion. They vary in colour from golden brown to deep purple, and once peeled, they have an off-white flesh. Although very similar to onions, their flavour is milder. Shallots are prepared in numerous ways, including deep-fried, pickled or as a condiment in certain Asian cultures. They also offer a significant nutritional value, making the shallot a versatile and popular vegetable. 

Consuming shallots promotes healthy digestion because they contain dietary fibre, which absorbs water to help fill your stomach after a meal, while also slowing the release of sugar into your bloodstream. One cup of shallots contains 5.1 grams of dietary fibre. Further, they are also rich in minerals and electrolytes—particularly calcium, copper, iron, phosphorus and potassium. 

See how executive chefs create three different dishes with this one ingredient. 

1. Spaetzle with Caramelized Shallots

2. Shallot Pie

3. Shallot Jam

1. Spaetzle with Caramelized Shallots

By Executive Chef Robert Gerstenecker of Four Seasons Hotel Atlanta

(Courtesy of Four Seasons)
(Courtesy of Four Seasons)


  • 36 oz (1,020 g) flour
  • 10 eggs plus 2 egg yolks
  • 2–3 tbsp (30–45 ml) water (if necessary)
  • Pinch sea salt
  • 2 tbsp (30 ml) butter
  • 6 shallots, sliced
  • 21 oz (595 oz) Gruyère cheese, shredded
  • Parsley, for garnish

Method for Spaetzle:

1. Combine flour and eggs. Blend well and add water if necessary, spoon by spoon. The dough should flow but not be runny.

2. Set aside and allow the dough to rest for 20 to 30 minutes.

3.Bring a large pot of water to a boil; add a pinch of salt and then reduce heat.

4.Using a large colander or special spaetzle press, press the dough through the colander into the hot water and cook for about 2–3 minutes until the pieces float back to the surface.

5.Drain water and toss with 2 tablespoons of butter and set aside.

For Shallots:

1. Heat butter in a frying pan over low to medium heat. Add shallots and let them slowly gain a golden-brown colour. Don’t let them get too dark.

2. Drain on a paper towel and then set aside.

To Assemble:

1. In a buttered casserole dish, layer the onions, spaetzle and shredded cheese. Repeat until you have several layers.

2. Cover with foil and bake in a 350 degrees F (180 degrees C) oven until cheese is melted (about 15–20 minutes).

3. Sprinkle with parsley and serve.


2.  Shallot Pie

By Executive Chef Robert Gerstenecker of Four Seasons Hotel Atlanta

(Courtesy of Four Seasons)
(Courtesy of Four Seasons)


  • 10 oz (285 g) pie dough
  • 8 oz (225 g) speck or thick-cut bacon, diced
  • 2 ¼ lbs (1 kg) shallots, finely sliced
  • 2 tbsp (30 ml) butter
  • 1 ½ cups (375 ml) full-fat sour cream
  • 4 large eggs
  • 2 tbsp (30 ml) all-purpose flour
  • 2 tsp (10 ml) salt
  • 1 tsp (5 ml) caraway seeds, plus more for garnish


1. Grease a 9-inch springform pan. Preheat the oven to 400 degrees F (200 degrees C).

2. Sauté bacon in a heavy skillet over medium-high heat until just browned.

3.  Add the shallots and butter and cook them for about 25–30 minutes until light golden brown. Remove from heat and let the mixture cool.

4. Combine all remaining filling ingredients in a medium bowl and stir well.

5. On a lightly floured surface, gently roll out crust just enough to extend it by an inch or so in diameter. Lay the piecrust into the springform, lightly pressing it to the bottom and sides, leaving about an inch border from the top of the pan.

6. Add the shallot-bacon mixture to the filling mixture and stir until combined.

7. Pour the filling into the springform and sprinkle a few caraway seeds on top.

8. Bake for 50–55 minutes, or until the Zwiebelkuchen is golden brown on top and the filling is firm.

3. Shallot Jam

By Executive Chef Robert Gerstenecker of Four Seasons Hotel Atlanta

(Courtesy of Four Seasons)
(Courtesy of Four Seasons)


  • 4 tsp (20 ml) grape seed oil
  • 20 shallots, sliced
  • 2 sprigs fresh thyme
  • Coarse salt, to taste
  • Freshly ground pepper, to taste
  • 1/2 cup (125 ml) light brown sugar
  • 1/2 cup (125 ml) red wine vinegar
  • 1/2 cup (125 ml) balsamic vinegar
  • 1/2 cup (125 ml) port


1. Heat oil in a large skillet over medium heat. Add shallots and thyme; season with salt and pepper. Cook, stirring, until shallots are golden (about 15 minutes).

2.  Add sugar and continue to cook, stirring consistently until sugar begins to caramelize slightly. Add vinegar and port and cook until thickened.

3.  Remove thyme sprigs and discard. Put entire mixture into preserving jar and process for canning or store in refrigerator.

 This article was originally published on taste.fourseasons.com. Read the original here