Why Do Chefs Prefer Shallots – Shallots are one of the most underrated kitchen ingredients, yet they play a crucial role in creating rich and complex flavors in dishes.
Chefs around the world often prefer shallots over onions. But why? What makes shallots superior in the eyes of culinary professionals? Let’s dive deep into the reasons behind the popularity of shallots!
Why Do Chefs Prefer Shallots to Cook?

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A Milder and Sweeter Flavor
One of the main reasons chefs choose shallots is their milder and sweeter taste compared to onions. Shallots have a unique flavor profile that blends the essence of garlic and onions with a subtle, delicate touch.
This makes them ideal for a variety of dishes, whether sautéed, roasted, or eaten raw in salads and dressings.
When cooked, shallots do not leave an overpowering taste like onions. Instead, they provide a richer, deeper flavor that harmonizes perfectly in every bite. This is why many fine dining restaurants prefer using shallots over other types of onions.
An Irresistible Aroma
Who can resist the enticing aroma of shallots being sautéed? The distinctive fragrance released when shallots are heated creates a warm and inviting sensation.
Many chefs believe that the smell of cooking shallots can evoke nostalgic memories and create a comforting atmosphere in the kitchen.
When sautéed with oil or butter, shallots release an alluring fragrance and add layers of complexity to a dish. This is another reason why shallots are a key ingredient in many classic recipes.
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A Better Texture in Cooking
Compared to onions, shallots have a finer texture and dissolve more easily into dishes. When cooked for extended periods, shallots blend seamlessly with other ingredients, enhancing depth of flavor without leaving large or hard onion pieces behind.
When caramelized, shallots turn a beautiful golden-brown color and develop an even richer, natural sweetness. This makes them perfect for sauces, soups, and even as a topping for roasted meats or vegetables.
Shallots are generally smaller in size than onions, making them more convenient to use in precise amounts without having to store leftovers, which often happens with large onions. Their practical size allows chefs to measure exactly how much they need for each dish.
Versatility in Cooking Methods
Shallots can be cooked in various ways. They can be sautéed, boiled, caramelized, or even fried until crispy. Each cooking method brings out a different flavor profile, making shallots an incredibly flexible ingredient in the culinary world.
When eaten raw, shallots offer a mild spiciness that is refreshing, making them perfect for salads and vinaigrettes. When fried, shallots become crispy and delicious, commonly used as a garnish for Indonesian dishes like soto and fried rice.
Types of Shallots Around the World

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There are several types of shallots commonly used by chefs worldwide, including:
1. French Shallots – The most common variety found in stores, offering a balanced taste of sweetness and sharpness.
2. Banana Shallots – Larger in size but with a milder flavor.
3. French Grey Shallots – Difficult to find but known for having the richest and most complex taste.
4. Dutch Shallots – Smaller with a sharper taste compared to other varieties.
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Tips for Choosing and Storing Shallots
To get the best quality, choose fresh shallots that are firm in texture and have dry, intact skin. Avoid shallots that feel soft or too light, as these may have lost their moisture.
For storage, shallots should be kept in a cool, dark, and dry place. Do not store them in the refrigerator, as this can make their texture soft and cause them to spoil quickly. Additionally, avoid storing shallots near potatoes, as the gases released by both can accelerate spoilage.
From taste and aroma to texture, shallots have undeniable advantages over other types of onions. It’s no wonder that chefs worldwide prefer shallots as a key ingredient in their cooking. If you want to create dishes with deeper and more complex flavors, start using shallots in your kitchen!
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