Shallots ! How Similar Are They to Onions & Garlic?

Shallots ! How Similar Are They to Onions & Garlic

Picture this: three amigos stroll into your kitchen, ready to turn up the flavor fiesta. Meet Señor Onion, the burly leader with layers that tell stories. Then there’s Doña Garlic, the fiery flamenco dancer whose tiny cloves pack a punch. And last but never least, Chiquita Shallot—the elegant ballerina with a subtle sweetness that pirouettes on your palate.

These three are more than just flavor friends—they’re botanical cousins from the Allium family, a diverse clan of plants known for their pungent aromas and powerful compounds. Alliums have been cultivated for thousands of years, prized not just for their taste but for their natural chemistry that can repel pests, boost health, and even act as natural antibiotics.

Señor Onion is the heavyweight champ of the family. Onions are packed with sulfur compounds like syn-propanethial-S-oxide—that infamous chemical that makes your eyes water when you chop them. But here’s the science twist: when you cook onions slowly, those sharp sulfur compounds break down and transform into sweet, rich sugars through caramelization. That’s why caramelized onions taste like pure magic in soups, stews, and sauces! On the farm, onions thrive in well-drained soil under the sky, soaking up sunlight to fuel their bulb growth. They’re typically planted in early spring or late fall, depending on the variety and climate. Growing onions takes patience—they form their beloved bulbs over months of cool weather followed by warming days.

Doña Garlic is the feisty spirit of the bunch. Garlic’s secret weapon is a sulfur-containing compound called allicin, released when you crush or chop her cloves. Allicin is responsible for garlic’s unmistakable bite and its famed health benefits, including antimicrobial and heart-healthy properties. Garlic is planted in the fall so roots can develop before winter, then it bursts into growth come spring, ready to add bold flavor to your favorite dishes. On the farm, garlic bulbs are divided into cloves before planting—each clove becoming a new garlic plant! This nifty trick means every harvest can be bigger than the last, as long as you give garlic the right soil rich in organic matter and sulfur. Hardneck varieties even produce garlic scapes in early summer—curly, tender flower stalks that make for delicious pesto or stir-fry additions. Hardneck garlic grows well in USDA Zone 3, 4, 5 and maybe 6. Softneck garlic grows well in China and California.

And then there’s Chiquita Shallot, the delicate sweetheart. Shallots might look like tiny onions, but their flavor is gentler, sweeter, and a little more complex—like a whisper compared to an onion’s shout. The secret is in their growing cycle: shallots form clusters of small bulbs, like a family bunch, each with a milder sulfur content that softens their punch. This makes them perfect for salads, vinaigrettes, or finishing touches on fish and delicate dishes. Farmers often grow shallots from sets—small bulbs planted in early spring—and they flourish in similar conditions as their cousins, favoring fertile, well-drained soil and a little extra care to keep pests at bay.

Together, these Allium amigos bring powerful flavors, textures, and culinary magic to your plate. From Señor Onion’s bold bass line, to Doña Garlic’s spicy flamenco flair, to Chiquita Shallot’s graceful sweetness—they each add their own signature beat to the recipe remix. My grandma told me, flavor isn’t just about taste. It’s science, history, and a little bit of farm magic all dancing together. Ready to add some spice, fire, and sweetness to your kitchen adventures? These Allium amigos are waiting to make your meals unforgettable.

Shallots are not oddly shaped onions. But what is the difference between Garlic, Onions, and Shallots? The short answer is that garlic, onions, and shallots are all unique vegetables. And each comes in a wide variety of flavors, shapes, and sizes. Shallots, like onions and garlic, are members of the allium family, but their flavor is sweeter, richer, and sometimes more potent. Shallots, like garlic, grow in clusters, with several bulbs attached at the base. Shallots have coppery skins and magenta skins. Their off-white flesh, is usually tinged with hues of magenta. French, Indonesian, and southern Indian cooking uses the shallot instead of onion, but keep in mind that there is no good replacement for garlic.

Shallots on the Left. Garlic on the Right.

If you are ready to cook a recipe only to notice that the ingredient "shallots" are on the list? Could you just substitute another type of garlic or onion? What a great question. Don't worry. The shallots vs. garlic vs. onion debate has been a longstanding one, with people on both sides scratching their heads, wondering if it matters. Let's take a closer look at the differences (and similarities) between shallots, garlic, and onions.

Shallots! The Slightly Mysterious Cousin of Garlic and Onions—How Close Are They Really?

Alright, gather ‘round, kitchen adventurers! Shallots are like that quirky cousin at family reunions—you know they’re related but they’ve got their own vibe going on. Just like garlic and onions, shallots belong to the Allium family—a botanical gang that also includes leeks and chives (basically the cool kids of the vegetable world).

You’ll spot shallots in grocery stores all year long, though they tend to play hide-and-seek a little more than their louder siblings, onions and garlic. Some shallots are tiny, like walnut-sized secrets, while others puff up bigger than a whole head of garlic—impressive, right? They can show up as a single little bulb (think: pearl onion style) or in clusters of cloves, kind of like garlic’s flashy necklace.

Garlic vs. Shallots: The Family Feud You Didn’t Know You Needed

Appearance: Garlic walks in with a whole bulb made up of individual cloves, each wrapped in delicate papery skin—usually white or cream-colored. Garlic’s the bold one, smelling like it’s ready to fight vampires and bland dinners. Shallots, on the other hand, are the daintier sibling. Their cloves are smaller, often sporting shades of red, purple, or brown, like tiny edible jewels. They don’t scream flavor but whisper it.

Taste: Garlic is like the kitchen’s rock star—powerful, pungent, and guaranteed to steal the spotlight with a lingering punch. Shallots? They’re the smooth jazz of the allium world—mild, a little sweet, and just enough garlic-ish bite to keep things interesting without blowing your socks off.

Culinary Uses: Garlic is that versatile hero you find in everything from roasted veggies to pasta sauces, soups, and even raw in dressings if you’re brave. Shallots often take the delicate route—perfect for salads, vinaigrettes, salsas, or that fancy French sauce you want to impress with. They’re like garlic’s gentler, sophisticated cousin who always knows how to dress up a dish without overwhelming the guests.

Nutrition: Both garlic and shallots are packed with vitamins A and C, fiber, and sulfur compounds that don’t just add flavor but bring health perks like lowering blood pressure and keeping your cholesterol in check. Science says these compounds have antimicrobial superpowers—so you’re basically eating delicious little bodyguards.

Storage, Substitutes & Kitchen Hacks

Keep garlic in a cool, dry spot like a pantry—they like their personal space. Shallots can chill in the fridge or hang out in a cool, dry place too, but don’t let either get cozy with moisture or they’ll start sprouting mini gardens on you. Out of garlic? No problem—use shallots but remember, since they’re milder, you might want to toss in a few more cloves. Out of shallots? Garlic can step in, but use a lighter hand unless you want your dish to pack a punch rivaling a chili pepper.

What Makes Shallots So Special Compared to Onions?

Here’s the twist: unlike regular onions that grow as single bulbs, shallots grow in clusters—like garlic throwing a little family party underground. Their flavor is sweeter and more subtle than onions, making them perfect for raw uses like dressings or poke bowls, where you want onion flavor without that “knock-you-over” punch. When slow-roasted or braised, shallots transform into caramelized gems, adding sweetness and complexity without watering down your dish. Pro tip: don’t brown shallots too much when cooking, or they’ll turn bitter—just like their spicy cousin garlic. And yeah, some shallots look like long, skinny onions—so if you find yourself squinting in the produce aisle, just remember: if it grows in clusters and hides little cloves inside, it’s a shallot, not an onion.

The Taste Test: What Do Shallots Actually Taste Like?

If you imagined a flavor baby between garlic and onion, you’d be pretty close. Shallots have a mild onion vibe with a delicate garlic twang—a harmonious middle ground that brings both worlds to your plate without either stealing the show. Garlic, onions, and shallots are like a culinary trio, each with their own personality and superpowers. Together, they turn everyday meals into mouthwatering celebrations of flavor, science, and a little bit of kitchen magic.

Onions: The Colorful, Flavor-Packed Stars of the Kitchen

Onions don’t just show up as boring bulbs—they come dressed to impress in a dazzling wardrobe of colors and textures. Think everything from pristine snow-white to regal deep purple, and flavors that swing from “sweet-as-a-pear” gentle whispers to full-throttle spicy punches that could wake the dead. Their sizes? Oh, they run the gamut—from gargantuan softball-sized giants that dare you to hold them in one hand, down to teeny-tiny pearl onions that could pass for vegetable confetti. And then there’s the cippolini, the charming, oddly flattened Italian cousin, bringing a touch of Mediterranean mystery to your onion lineup.

Now, if you ever felt overwhelmed wandering the produce aisle, fret no more! Onions have been kindly grouped into three basic types, each suited to different climates, cooking styles, and moods (yes, onions have moods). Some onions are sugar-packed champs perfect for soups that need a sweet backbone, others shine raw in salads, and some are the all-stars for slow-cooked masterpieces like the iconic French onion soup.

Meet the Onion All-Stars You’ll See at Your Grocery Store

Red Onions: Mild and a little sweet, these beauties are your go-to for fresh bites—think sandwiches, salads, or whenever you want onion flavor without the ouch. They love showing off their purple-red jackets raw but can handle the heat in the pan too.

Yellow Onions: The kitchen’s workhorse, yellow onions pack a robust flavor that mellows into sweet gold when cooked low and slow. Perfect for caramelizing or the base of just about any soup or stew you can dream up.

Spanish Onions: Big, juicy, and often mistaken for the gentle giants of the onion world. They’re mild and great for slicing into rings for frying or topping burgers.

Pearl Onions: Tiny, adorable, and surprisingly mighty! These little guys are perfect for pickling, roasting with pan drippings, or sneaking into gravies to deliver bursts of sweet onion goodness. Plus, they’re small enough to make you feel fancy.

Bermuda Onions: These round, slightly sweet onions are the stuffing champions. Their delicate sweetness means they play well with others without stealing the spotlight—a classic choice when you want to bake or stuff with flair.

Red Wing Onions: Mild and mellow, Red Wings are the perfect raw onion for your sandwiches and salads. They won’t punch you in the taste buds, just politely knock.

Vidalia Onions: Sweet enough to eat raw without blinking, Vidalias are the crowned royalty in the sweet onion family. Think of them as the dessert onions—no cooking required, just pure, juicy sweetness.

Science & Sweetness: Why Onions Taste So Different

What makes onions so wildly different in flavor? It all comes down to their sugar and sulfur content. Onions store sugars that, when cooked, caramelize and create that irresistible golden sweetness. Meanwhile, their sulfur compounds are responsible for the zing and sometimes the tears when chopping. Different onion varieties balance these compounds differently, which is why some onions melt into buttery softness while others keep that spicy edge.

So whether you’re slicing up a red onion for your next salad, slowly caramelizing yellow onions for a rich stew, or popping pearl onions into a jar for pickling fun, remember: onions are more than just ingredients. They’re the colorful, flavorful, sometimes tear-inducing heart of so many unforgettable meals.

Shallots: The Multiplier Onions with a French Flair and a Whole Lot of Charm

Meet the shallot—also affectionately known as the “multiplier onion.” Why? Because unlike your everyday onion that usually sticks to one bulb, shallots grow in clusters of little cloves, like a family reunion underground. Their outer skins are a lovely mix of reddish-brown papery layers—kind of like onion’s elegant cousin wearing a rust-colored cloak. Peel back those layers and you’ll find flesh that’s creamy white with a flirty blush of purplish-pink, making shallots not only tasty but downright pretty.

Shallot Styles: The Fashion Show of the Allium World

In the U.S., you’ll mostly find the “regular” shallot—the reliable classic. But wait, there’s more! Enter the banana shallot (a.k.a. the torpedo shallot), which is longer, straighter, and—bonus!—much easier to peel. Plus, these larger shallots bring a gentler, milder flavor that’s perfect when you want to keep things subtle but sophisticated.

Now, if you want to channel your inner French chef, meet the French gray shallot—the crème de la crème of shallots. The French have been swooning over this variety for centuries, especially when it stars in dishes like beurre blanc (that luscious white butter sauce that makes everything better). But don’t stop at sauces—shallots add magic to soups, dressings, and can seamlessly step in for onions or garlic whenever you want a softer, sweeter allium touch.

Culinary Must-Try: The Legendary Caramelized Shallots

Here’s a golden ticket for your kitchen: Caramelized Shallots. Slow-cooked until they turn tender, sweet, and oh-so-silky, caramelized shallots are the kind of dish that makes you want to lick the pan clean. They’re an award-winning recipe for a reason, and once you try them, your taste buds will never look at onions the same way again.

Shallots in a Nutshell (or Clove Shell?)

These little multiplier onions aren’t just a pretty face—they bring depth, sweetness, and that subtle garlic-onion hybrid flavor that’s perfect for elevating almost any dish. Whether you’re whipping up a French classic or experimenting with salad dressings and sautés, shallots are your secret weapon for flavor finesse.

Garlic: The Bold Flavor Bomb That Can Also Be Sweet and Mellow

Garlic is the rock star of the kitchen—known for its signature pungent, spicy punch that can make your breath do a little dance. But here’s the magic: cook it low and slow, and that fierce bite mellows into a rich, sweet, almost buttery flavor that transforms dishes from ordinary to legendary.

Garlic’s Family Reunion: Softneck, Hardneck, and the Wild Bolting Hardneck

Garlic comes in three main personality types: Softneck, Hardneck, and the unpredictable Bolting Hardneck. Each has its own style, flavor profile, and quirks.

Softneck Garlic: This is your everyday garlic, the kind you’re most likely to find in supermarkets—especially the imports or the big commercial farms of California. Softneck garlic is the smooth operator: it stores like a champ, lasting months without complaint, and is the easiest to braid into those charming garlic necklaces (perfect for kitchen décor or rustic gifts). This type rarely bolts (meaning it doesn’t send up a flower stalk), which keeps it focused on growing big bulbs packed with lots of cloves—usually 6 to 18—arranged in a somewhat random, cozy cluster around a soft central stem. The skins can range from snowy white to pretty shades of pink, rose, or purple. Softneck garlic includes groups like Artichoke (California Early and Late), Silverskin, Creole, Asiatic, and Turban varieties.

Hardneck Garlic: Now meet the dramatic cousin—the hardneck garlic. These guys are the garlic aficionados’ favorite because they bring bigger, bolder flavor and bigger, easier-to-peel cloves. Hardneck garlic does bolt, sending up a woody flower stalk (called a scape), which some chefs harvest and adore for their tender, garlicky snap. The cloves arrange themselves in a neat single circle around this central woody “stick,” usually giving you 5 to 10 robust cloves per head. They tend to have a shorter shelf life than softnecks but make up for it with complexity and depth of flavor. Hardneck varieties include the noble Porcelain, Rocambole (rich and flavorful), Purple Stripe, and Marbled Purple Stripe—all stars in the garlic world.

Bolting Hardneck: Think of this as hardneck garlic’s wild child—it bolts early and instead of flowering, it produces little bulblets at the top of the seed stalk. These bulblets can be planted to grow new garlic but aren’t usually eaten like regular cloves.

Why Does This Matter in Your Kitchen?

If you want garlic that’s easy to peel and stores forever (and you love braiding garlic ropes), softneck is your pal. But if you crave garlic with big flavor punches, big cloves, and that classic garlic “oomph,” hardneck is where the culinary magic happens. Garlic isn’t just flavor—it’s science, history, and a little bit of gardening wizardry all rolled into one humble bulb. So whether you’re roasting whole heads, mincing cloves for a sauce, or tossing garlic scapes into a stir-fry, know your garlic type and get ready to unleash some serious taste.

What’s the difference between a shallot and an onion?

Shallots have a delicate and sweet flavor with a hint of "garlic" sharpness, while yellow onions have a nice balance of astringency and sweetness in their flavor, becoming sweeter the longer they cook. Onions are usually fist-sized with a fairly tough outer skin and meaty layers. Spanish onions are a particular kind of yellow onion, and we find them to be slightly sweeter and more delicate in flavor. Shallots have a lots of flavor, and they have properties that can improve your cooking. A raw shallot is strong and pungent in flavor (similar to raw onion), and when cooked, they are much milder and slightly sweet. You can substitute shallots in nearly any recipe that calls for onions—just make sure you’re using the same volume. Shallots can be used in any dish as a replacement for onion, but they are so different from garlic that they should not be used as a replacement. I have heard stories of people going to the grocery store and grabbing a shallot when the store was out of garlic. This is not a great exchange, and they were not pleased with the results. Shallot is one of the ingredients that separates top-notch restaurant cooking from the home cook. Chefs love them, while some home cooks are scared to use them. 

Large Onion and Shallots

Growing Shallots

Shallots are also just as easy to grow as garlic. Here's what you need to know. Shallots come as sets, which are individual dormant bulbs. Begin by separating the bulbs into individual cloves. You may notice that shallots are similar to onions in outer appearance, but inside you will find they have cloves rather than layers, which is more similar to garlic. Shallots, like other alliums, prefer growing in a nutrient-rich, loose soil that drains well. With any soil type, consider amending with compost and broken-down or rotten straw to add nutrients and improve water retention. Just like garlic, shallots prefer soil that drains well and has a high composition of organic matter. If your soil is loaded with clay, you may also consider growing shallots in raised beds in a soil composition you have more control over. The best soil pH for shallot is around 7.0. Like garlic, shallot plants are heavy feeders and benefit from a regular feeding of organic fertilizer. The root system of shallot plants is extremely shallow, and the plants need consistent water in order to thrive and grow well.

Planting & Growing Shallots

Growing shallots is similar to growing garlic. We plant shallots in the fall and space each planting hole at least 6 - 8 inches apart in rows that are 12 - 18 inches apart. Like garlic, we plant shallot bulbs with the root end down and pointed-end up. We keep the bulbs just deep enough so that the top 1/4 inch of the bulb is visible and sticking out of the soil. Mulching shallots is a good idea. We add a 4-inch layer of mulch on top of the shallots (broken-down straw, not hay) for protection and nutrients since shallots grow near the soil surface and have shallow root systems. In the spring when the shallots begin to sprout, we remove excess mulch as the soil warms in spring. If you missed the opportunity to plant in the fall, you can plant shallots in the spring. Shallots planted in the spring also benefit from and inch or two of mulch, as it protects the shallots from cold snaps and helps prevent the new bulbs from drying out. Keep in mind that rain storms and improper irrigation may expose newly planted shallots, which may result in interest with certain birds. Re-cover any shallot bulbs that may become too exposed, and consider using garden netting to prevent critters from playing with and pulling up your shallots. We water the soil around the planted shallots thoroughly while avoiding getting the soil too wet. It is important to prevent the shallots from dry out, but do not overwater. Shallots do not like weeds! Be sure to remove all weeds as they appear to keep nutrient competition down.

Shallots make a great addition to the kitchen garden, especially if you already love onions and garlic. Planting and growing shallots in your garden is easy and rewarding. A garden can be an extension of your living space. If you cook with garlic and shallots, why not grow garlic and shallots? Your garden space will reflect your style and be a place where you want to spend time. Your garden can benefit and enrich your life in so many ways. Yes, of course, there is the kitchen garden where you grow annual herbs and vegetables. But we want to inspire you to grow harvestable plants throughout your entire landscape. This means growing edible plants that can be use in the kitchen as well as throughout your home and for beautiful arrangements. And just because a garden is beautiful doesn't mean it cannot be useful. Grow your own shallots and add a gourmet touch to your favorite meals.

Harvesting Shallots

Both the shallot's green "tops" and the bulbs can be eaten, so the time to harvest a shallot plant depends on the part you will be using. The tops can be harvested within 30 days after the bulb sprouts, and are commonly used in soups, salads, and stews. Many shallot growers also use the leafy tops as alternatives to green onions or chives in recipes. These can be harvested once the leafy tops have substantial growth, about a month after planting.

Shallot bulbs are typically ready to harvest in summer once the leafy tops wither (usually 90 days from planting) and a paper skin develops on the bulbs. If you are new to growing shallots, you may have a difficult time knowing when to harvest shallots. The bulbs will take around 90 days to mature. Examine the shallot tops for dryness. When two-thirds to three-quarters of the stems have yellowed, fallen over and are dry to the touch, it's time to remove the mature bulbs from the ground. In other words, the harvest shallot bulb should begin when the greens of the plant start to wither, fall over and die. They will turn brown and become droopy while the bulbs will protrude from the soil and the outer skin becomes papery. This usually happens in mid to late summer. We've found that pulling the shallots out of the ground is not always a good idea. Instead, loosen the soil around the shallot bulbs and carefully pull up shallots, leaves and all. Gently remove as much soil as possible from the plants. After extracting the shallot bulb and plant from the soil, move the entire plant, roots and all, to a cool, dry place for about 7-10 days. Partial shade is recommended if you are allowing shallots to cure. Remove root ends and leafy tops and store (like onions and garlic) for future culinary use. Store as you would garlic, in a cool, dry location with some circulation.

Get your hardneck garlic from the Montana, GroEat Garlic Farm. www.Groeat.com

Our mission at GroEat Farm, LLC is to grow premium hardneck garlic, preserve garlic varieties for the future (through propagation), and provide others with the opportunity to grow garlic from our seed.   We help home gardeners, chefs, small-scale commercial growers, gardeners, plant nurseries, and anyone else looking for better hardneck garlic.  We are continuing a very long tradition of growing quality gourmet and seed hardneck garlic.   

www.Groeat.com

hardneck garlic from Montana