I have a huge patch of shallots in my back yard. We moved here last summer and found them ther… I guess somebody had a garden at some point… I’ve used them in a few things instead of onions or something, but this summer I’d like to try some dishes that really feature shallots. I’m a vegetarian, so I’m only interested in recipes without meat or meat-based broths etc.
Anyone have any favorites?
Are you vegetarian or vegan?
I like to chop them finely and cook them in a little butter or olive oil (and herbes de provence if you have them, if not, no big deal). Saute until soft and translucent, then saute spinach in the shallot/butter mix.
It’s a nice side dish with a little squeeze of lemon just before serving,or a super tasty omelet filling. It might seem like this is a spinach dish, not a shallot one, but the shallots are what really creates the flavor. They’re crucial to the dish.
What about caramelizing them and baking on a sheet of puff pastry? that would make a nice supper with a salad,or cut into little pieces for a party “finger food”.
If you mince them reeeealllly finely, they make a zesty salad dressing (Olive oil, vinegar, shallots, your preferred minced green herbs)
I love shallots, but tend use them caramelized on top of steak au poivre, which doesn’t really fit with “vegetarian”. 
Ovo-lacto vegetarian.
Caramelize shallots in butter. Add peas and oregano and cook just a little longer. Grate some parmegiano reggiano (or however you spell that) over some waiting warm pasta. Top the pasta with the shallots, peas and oregano.
Or, do a crustless shallot quiche. Sauted shallots and grated gruyere in the bottom of a buttered glass pan. Whisk together 1 1/2 cups whole milk and four eggs. add a pinch of nutmeg and whatever herbs you want, some salt, some pepper. Pour the mixture into the pan. Bake.
Sigh.
I need to read slower. Even though I’m very familiar with veg related terms, I read that as “Octo-Lavo”. What’s that? Some kind of fancy way of saying “I eat veggies that have been washed eight times”? 
I do lots of cooking, and I know that I’ve got more ideas in the back of my mind. Will keep you posted!
- Braised Tofu with Shallots
Very simple and very yummy
Get some form tofu (8 oz) and cut it up into 1/4" slices, about 1X2 inches.
heat some sesame oil (about 1/8th inch) in a clean non stick pan until its just short of its smoke point (360 f)
place the tofu in the pan
Start choppin shallots madly as the tofu browns on side A
when you have about 1 cup of shallots minced, or when side A is browned, flip the tofu with a fork
start mincing garlic (3-4 cloves)
when tofu (side b) is almost browned, add the mionced shallots, garlic, and a few table spoons soya suace… some like to add some white pepper at this point
put a lid on it and turn down heat to min
leave for 5 minutes, then serve.
This should be served sizzling from the pan…
enjoy
FML
- Sweet Shallot relish
Have cleaned canning jars ready, about 2 pints
mince shallots (2 cups), white radish (1 cup), cucumber (1 cup) and finely chopped cabbage (1/2 cup) (Shredded carrots, white onions and other vegies may also be used)
add 2 tablespoons pickling spice
place into a cold pan and place on very low heat, put a tight lid on it, and let simmer for 10- 15 minutes
Add 1/2 cup white vinnegar and 1/2 cup brown sugar
bring to a boil, spoon into jars, (leaving “juice”)
place jars into hot water bath and bring to a boil.
Put on lids and let cool
refridgeration is suggested unless you are 100% confident in your canning ability
regards
FML
Finely dice equal amounts of cleaned cucumber and pineapple. Finely dice half as much shallot. Marinate in a solution of sugar and rice wine vinegar at least overnight.
AB’s Onion Dip with shallots instead of onions.
One of my favorite onion dip recipes is essentially caramelized shallots, sour cream, mayo, and blue cheese.
My favorite thing to make with shallots is a nice risotto. And the good thing about risotto is that you’re not really limited at all–you can pretty much throw the kitchen sink into one and have it come out okay.
what does this make?
Looks like some sort of salad to me.
It doesn’t have a name. It is, therefore, onionymous.