12 Thanksgiving Onion, Leek, and Shallot Recipes for Layers of Flavor (2024)

FAQs

What's the difference between a shallot and an onion? ›

So what's the difference between a shallot and an onion? Shallots taste like a cross between red and yellow onions, only less punchy. They have a delicate, sweet flavor with a hint of allium-y sharpness. You can substitute shallots in nearly any recipe that calls for onions—just make sure you're using the same volume.

When leeks are sliced or chopped, they can be used in place of onions or shallots in soups, stews, and casseroles. You can also showcase their subtle, sweet flavor in pasta dishes like our Red Lentil Rotini with Silken Leeks and Shiitakes or Vegan Penne with Artichokes, Leeks, and Lentils.

Sweet onions are better suited to dishes that require cooked leeks. Due to their high sugar content, they caramelize well, making them perfect for roasting or sautéing. As a general rule of thumb substitute one large leek with one medium onion in any recipe.

This is a great way to spin out the flavour of a couple of leeks. Roasting them with garlic and shallots results in a flavousome, slightly caramelised side dish.

Do Shallots and Onions Taste the Same? Shallots have a flavor that some people describe as onion with a hint of garlic on the finish. They are peppery like a red onion when raw but get sweet when cooked. Their flavor is a bit more delicate than that of onions.

Yellow Onions (Spanish)

This allium is quite comparable in taste and texture to shallots, and can easily be subbed in for shallot in recipes that call for cooking it. Use 1 small yellow onion in place of 2 to 3 small shallots.

Soak the stalks in a bowl of cold water for 10 minutes or so, then rinse under cold running water in the sink. The long soak allows the water to penetrate the leek's many layers, clearing out all the bits of debris. Once your veg is all cleaned up and dirt-free, it's time to get cookin'.

Leeks look like overgrown green onions, but have a milder, more delicate flavor than onions. The white base and green stalk are used for cooking in creamy soups, fresh, stocks and more.

Leeks have a more subtle, slightly sweeter flavor than onions. So you would use them when you want some onion flavor, but don't want it to fight with the rest of the ingredients. One of my favorite examples of this is soup made with leeks, potatoes and cod, in fish stock, finished with cream or half and half.

Mostly just the white and light green parts are eaten, though the darker green parts have plenty of flavor and can either be cooked longer to tenderize them, or used when making homemade soup stock.

Can you eat raw shallots? ›

Shallots may be eaten raw or cooked. If you are fancy and slightly old-timey, they may also be pickled. In all cases, shallots are used more as a condiment than a complete dish. To eat, peel off the papery skin and slice off any coarse bits (usually at the ends).

In addition to their great flavor, leeks are also a good source of dietary fiber, and contain large amounts of folic acid, calcium, potassium, and vitamin C. They have laxative, antiseptic, diuretic, and anti-arthritic properties and are easier to digest than regular onions.

Season leeks with soy, maple, sesame oil, and mirin. Top with sliced garlic and a few knobs of butter around the outside of the pan. Add just enough stock to cover leeks halfway, bring to a boil and pop into over to roast until caramelized and tender when pierced with a knife.

Shallots have a sweet and mild (although pronounced) flavor, with a hint of garlic, and lack the bite you get with yellow or white onions. Shallots work especially well in dishes where they're eaten raw, like dressings and salads, and can seamlessly blend into delicate quiches and custards.

Shallots have a similar enough taste to onions that they can be substituted for them, but there will be a few differences. Shallots don't have the same sharp bite that onions do. They still have some of that acidity that gives onions their kick, but it's milder and balanced out by a slight sweetness as well.

Shallots may be eaten raw or cooked. If you are fancy and slightly old-timey, they may also be pickled. In all cases, shallots are used more as a condiment than a complete dish. To eat, peel off the papery skin and slice off any coarse bits (usually at the ends).

Shallots add elegance, unique flavors, and complexity to dishes, which sets them apart from onions. In most cases, you can use onions instead of shallots, especially if you'll be cooking them. In recipes like vinaigrette where the allium will be raw, stick to the recipe, especially if it calls for shallots.