	Common Names:	Onion, Shallot
	Family:	Alliaceae
	In Season:	Late Summer to Autumn
	Buying:	Choose bulbs which are very firm with no sprouting evident.
	Storing:	Up toï¿½ 3 weeksï¿½ in a cool, dark, dryï¿½ place.
	Serving Allowances:	ï¿½ -1 Medium Onion.ï¿½ 3-4 Shallots

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Basic - Preparing Onions and shallots

Cut off the root then peel the papery skin off. It may be necessary to take off an extra "layer" to get to theï¿½ unblemished bulb.

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Optional Preparations/Cuts ï¿½(see Main Vegetable Preparation Page forï¿½ explanations and photos)

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Baton	Brunoise	Chunk	Cube	Dice/chop	Grate	Julienne
x	x	Y	x	Y	Y	x
ï¿½	ï¿½	ï¿½	ï¿½	ï¿½	ï¿½	ï¿½
Matchsticks	Mashed	Paysanne	Purï¿½ed	Shred	Slice	Sulfrino
x	x	x	x	x	Y	x

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Suitable methods and timing for cooking Onions and shallots
ï¿½	ï¿½	ï¿½
Bake/Roast	y	Wedgesï¿½ =ï¿½ 35-40 minutesï¿½ Coat with oil. Whole Shallots =ï¿½ 35-40 minutesï¿½ Coat with oil.
Boil	y	Wedges, sliced, chopped - Add to stews at the beginning
Fry/Sautï¿½	y	Sliced or chopped ï¿½ =ï¿½ 10 minutesï¿½
Grill	x	ï¿½
Microwave	y	Sliced or choppedï¿½ = ï¿½3-5 minutes (225g/8oz)
Steam	x	ï¿½
Stuff	y	See individual recipe

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