Julia Child was one of the first chefs to introduce shallots to the wider American public and her technique of sautéing shallots still holds up to this day! After all, would you expect anything else from the original queen of cooking? Sautéing is a great time saving method too, because you can sauté multiple veggies in the same pan without worrying about a decrease in quality.
Chefs who want their shallots to take the center stage can’t go wrong with roasted shallots. Arguably one of the easiest and most rewarding vegetable side dishes of them all, roasted shallots gain a buttery-smooth texture and sublimely rich flavor. Roast with some butter, olive oil, and balsamic vinegar for an elegant side dish that’s salty, sweet and savory all at once.
In our book, everything looks tastier with some grill marks. While you can still grill shallots on their own to add to burgers or other main courses, we like adding them to shish-kebabs. As you’d expect, shallots pair well with chicken or lamb, but whole segments can also be the star of a vegetarian shish-kebab. Watch the coloration of your shallots carefully when grilling; no one wants a charred bite!
A slightly classier take on a pub favorite, fried shallots are a welcome twist to the onion ring/onion straw formula. Naturally, due to the oblong shape of shallots, you’re going to get a finished product that looks slightly different, but it still retains the crunchy addictiveness of the classic side dish. Fried shallots are particularly well-suited as a topping as opposed to a full side; try adding them to burgers, soups, or baked potatoes for a sweeter finished product.