Shallots are best suited for both raw and cooked applications such as stir-frying, sautéing, roasting, and grilling. Commonly used raw, both the white base and green leaves of shallots can be utilized in preparations. The shallot can be sliced or chopped and sprinkled over a salad, noodles, pizza, pasta, casseroles, stews, and curries, garnished over soup such as egg drop or tortilla, mixed into salsa, baked into biscuits, layered in sandwiches, or added to stir-fries. The whole shallot can be grilled, which brings out robust and sweet flavours allowing for bolder pairings such as grilled fish and meats. Green onions pair well morels, chanterelles, sweet peas, swiss chard, collard greens, broccoli, snow peas, carrots, radishes, bell pepper, citrus, eggs, and meats such as pork chops, poultry, turkey, and seafood.
To store, Shallots are best kept refrigerated in the crisper drawer.