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Onions and Shallots
By Recipes4us
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How to prepare and cook Onions and Shallots
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�
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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 |
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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 the�
unblemished bulb.
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Optional
Preparations/Cuts �(see Main Vegetable Preparation Page for�
explanations and photos)
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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 |
|
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Suitable methods
and timing for cooking Onions and shallots
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� |
� |
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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 |
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|
Microwave |
y |
Sliced or chopped� = �3-5
minutes (225g/8oz) |
Steam |
x |
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Stuff |
y |
See
individual recipe |
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