Grey shallot

Échalote grise

What it is

It is not a variety of the common shallot but a separate species, and it sets no usable seed: every grey shallot in France descends by division from the one before it. Cooks call it the true shallot, and the seed-grown shallots of most supermarkets are, botanically, onions.

In the kitchen

It is a beast to peel — a minute in hot water and the grey skin lifts off in one piece. For a beurre rouge or a bercy, sweat it in butter without colour; browning it costs exactly the aromatics you paid extra for.

Goes with

Red wine vinegar Butter Tarragon Thyme Beef Bone marrow White wine vinegar Black pepper

Same species

Arleux smoked garlic Banana shallot Black garlic Calçot Cévennes sweet onion Chives

Also used with

Beefsteak fungus Blonde morel Parsleyed Burgundy ham Lobster mushroom Pork rillettes Lyon cooking sausage

In season alongside

Thyme honey Cabbage Candy cap Durian Elephant garlic Lautrec pink garlic

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