shallots

recently, i have been experimenting with a variety of onion products.  these shallots are very mild and i have been cutting them quite fine, almost to a mincing texture, and substituting them for several standard recipes.  for lunch salads, such as tuna fish or chicken salad, shallots substitute nicely and give a much milder flavor and are easily chopped finely to incorporate into the salad.

i have also used them in stir fry's, and with a green bean side dish in the past week. for each of these recipes, the shallots have provided a wonderful flavor and less powerful onion taste for my guests. i am certainly going to continue to use them instead of a yellow or white onion in certain recipes.