Shallot Onion per 0.5kg
Shallots are a member of the onion family, Allium cepa, and are closely related to onions, garlic, and chives. They are smaller than onions, with a more delicate flavor that is both sweet and slightly sharp. Shallots are often used in French cuisine, but they can be used in a variety of dishes from all over the world.
Shallots are a good source of vitamins A, C, and K, as well as dietary fiber. They also contain antioxidants, which can help protect the body against damage from free radicals. Shallots have been shown to have a number of health benefits, including:
- Reducing the risk of heart disease *Lowering blood pressure *Lowering cholesterol *Boosting the immune system *Fighting cancer *Improving digestion *Promoting weight loss
Shallots are thought to have originated in Central Asia, and they have been cultivated for centuries. They were introduced to Europe in the Middle Ages, and they quickly became a popular ingredient in French cuisine. Shallots are now grown all over the world, and they are a popular ingredient in many different cuisines.
Shallots are a good source of vitamins A, C, and K, as well as dietary fiber. They also contain antioxidants, which can help protect the body against damage from free radicals. A one-cup serving of shallots provides the following nutrients:
- Calories: 60
- Fat: 0 grams
- Saturated fat: 0 grams
- Cholesterol: 0 milligrams
- Sodium: 10 milligrams
- Carbohydrates: 15 grams
- Dietary fiber: 3 grams
- Sugar: 2 grams
- Protein: 2 grams
- Vitamin A: 100% of the Daily Value (DV)
- Vitamin C: 15% of the DV
- Vitamin K: 100% of the DV
- 1 pound shallots, peeled and sliced
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Heat the olive oil in a large skillet over medium heat.
- Add the shallots and cook, stirring occasionally, until softened, about 5 minutes.
- Reduce the heat to low and cook, stirring occasionally, until the shallots are golden brown and caramelized, about 20 minutes.
- Season with salt and pepper to taste.
- Serve immediately.
How to Store
Shallots should be stored in a cool, dark place. They can be kept in the refrigerator for up to 2 weeks.