Look for heavy (ie for their size) dry bulbs that have no soft, damp patches. Avoid those that have sprouted. Look also for single bulbs - they're less fiddly to peel.
Store with the skin on in a place with plenty of air circulation. They'll keep for a few weeks well stored.
Tips & Tricks:
For easy peeling, drop the eshallots in boiling water for 5 minutes. The skin will fall off.
A serve of shallots is equal to 2 bulbs.
Make a delicious winter casserole with lamb. Brown lamb pieces with garlic and add to a slow cooker. Add washed baby carrots, peeled shallots, butter beans and cover with chicken stock. Cook throughout the day ready to eat when you get home. Serve with couscous and, of course, a lovely green vegetable.