Shallots are the missing link between onions and garlic, but there’s so much more complexity there. They’ve just got that “je ne sais quoi”, which is probably why they are often used in French cooking.
One recommendation for whatever you do with them – use butter over oil – you won’t regret it.
Sold in 1/2 pound netted bags.
Grown in our garden in Bethany, raised organically.