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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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 |
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 toÂ
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 theÂ
unblemished bulb.
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Optional
Preparations/Cuts  (see Main Vegetable Preparation Page forÂ
explanations and photos)
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|
Baton |
Brunoise |
Chunk |
Cube |
Dice/chop |
Grate |
Julienne |
| x |
x |
Y |
x |
Y |
Y |
x |
| Â |
 |
 |
 |
 |
 |
 |
|
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
|
| Â |
 |
 |
|
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 minutesÂ
|
|
Grill |
x |
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|
|
Microwave |
y |
Sliced or chopped =  3-5
minutes (225g/8oz) |
|
Steam |
x |
 |
|
Stuff |
y |
See
individual recipe |
|
|
