.
Onions and Shallots
By Recipes4us
How to prepare and cook Onions and Shallots
 |
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 to
3 weeks in a cool, dark, dry place. |
| Serving Allowances: |
� -1
Medium Onion. 3-4 Shallots |
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 the
unblemished bulb.
Optional
Preparations/Cuts (see Main Vegetable Preparation Page for
explanations and photos)
|
Baton |
Brunoise |
Chunk |
Cube |
Dice/chop |
Grate |
Julienne |
| x |
x |
Y |
x |
Y |
Y |
x |
| |
|
|
|
|
|
|
|
Matchsticks |
Mashed |
Paysanne |
Pur�ed |
Shred |
Slice |
Sulfrino |
| x |
x |
x |
x |
x |
Y |
x |
|
Suitable methods
and timing for cooking Onions and shallots
|
| |
|
|
|
Bake/Roast |
y |
Wedges = 35-40 minutes Coat with oil.
Whole Shallots = 35-40 minutes Coat with oil. |
|
Boil |
y |
Wedges, sliced, chopped - Add to stews at the beginning
|
|
Fry/Saut� |
y |
Sliced or chopped = 10 minutes
|
|
Grill |
x |
|
|
Microwave |
y |
Sliced or chopped = 3-5
minutes (225g/8oz) |
|
Steam |
x |
|
|
Stuff |
y |
See
individual recipe |
|
|
