French eschallots

These dry onions are most popular in France and completely delicious in slow cooked casseroles. They are small, dry onions with a milder, sweeter flavour than large brown or white onions. There are often many small bulbs growing off one plant. Eshallots bulbs have golden brown skin and are generally no larger than 3 cm in diameter.

To Buy:

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.

To Store:

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.

Cooking Tips:

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.

Find recipes with French eschallots

Nutrition per Per serve:

Weight (grams):

Carbohydrates, g:

0.4

Fat (g):

0.0

Monosaturated Fat , g:

0.0

Amines:

Low

Glutamates:

n/a

Energy (kJ):

Protein (g):

0.2

Saturated Fat, g :

0.0

Vitamin C:

Salicylates:

Very low

Benefits the Following Health Conditions:*

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.