Shallots vs. Onions: What’s the Difference?

Introduction

Shallots and onions are common allium veggies. They share the same family and similar tastes. Yet, they differ in many ways. These differences are in their looks, uses in cooking, and nutrient content. Wouldn’t you like to know more? Our goal here is to offer a clear-cut comparison of shallots and onions. In turn, this will help you understand their unique qualities. To begin with, we will take a closer look at their sources and types. We will also cover their nutritional values, uses in cooking and potential health benefits and guide you on making dishes using these vegetables. So, let us get started.  

What Is a Shallot?

First things first, let us understand the lesser-known shallot. Not as well-known as the onion, the shallot has its own charm and adds a delightful taste to various dishes. Sounds interesting, doesn’t it?  

Origin and Types

Shallots hail from the southern and southeast parts of Asia. They grow in small bunches within the leaf’s base. There are three main types of shallots².  

• Grey Shallots

Also called French shallots, grey shallots have a silver-grey skin. They give off an intense, uniquely sweet flavour. They are smaller and are often used in special dishes for their distinctive taste.  

• Red Shallots

Red shallots get their name from their reddish or rose-coloured skin. They are usually larger than grey shallots. Their taste is mild and a bit sweeter than other types. That is why they are a versatile ingredient for many recipes.  

• Dutch Yellow Shallots

Dutch yellow shallots stand out for their large size and long shape. They have a tan-coloured skin with a mildly sweet flavour. They are perfect for many different types of dishes.

Physical characteristics

Shallots are generally smaller than onions and are longer in shape. They have finer layers and carry less water. Their colour can range from grey to soft purple or brown.  

Taste and Flavour Profile

Shallots are less strong and sweeter than onions. This makes them suitable for dishes that need a light, delicate flavour.  

What Is an Onion?

Now that we have got shallots covered, let us move on to the more widespread veggie – the onion. Onions are an essential ingredient in kitchens throughout the world. Their unique flavour and versatility make them popular in diverse cuisines.  

Origin and Types

Onions belong to the same Allium family as shallots. There are three main varieties of onions:  

• Yellow Onions 

Yellow onions are the most common type of onions used. They have a yellow-brown skin and have a robust, slightly sweet flavour when cooked. Yellow onions are great for roasting, frying, or sautéing.  

• Red Onions

Red onions are known for their deep violet skin and layered white and red insides. They taste milder than yellow onions. That is why they are well-liked in salads and sandwiches, especially when raw.  

• White Onions

White onions have pure white skin and inner layers. With a somewhat sweeter taste than yellow onions, white onions have a crisp texture. These onions are ideal for salsas, guacamoles, and other cold dishes.  

Physical Characteristics  

Onions are usually round. Their dry, papery outer skin covers several ring-like layers. You can find them in various sizes, from tiny pearls to the size of a softball.  

Taste and Flavour Profile  

Onions taste more potent than shallots. However, their taste may change based on the specific kind. For example, red onions are milder than yellow onions. In contrast, white onions are somewhat sweeter than the rest.  

In my opinion, onions go beyond being a mere flavouring agent for dishes. Onions might be low in calories and virtually fat-free, making them a potential nutritious choice. Additionally, they contain various healthful components that may have the potential to ward off inflammation in arthritis and related conditions¹⁰

Dr. Smita Barode, B.A.M.S, M.S.

Basic Differences Between Shallots and Onions

We have discussed both shallots and onions in depth. Now, let us focus on the noteworthy differences between these two members of the Allium family.  

1. Appearance  

Onions are round and bulb shaped. They have a papery skin and multiple ring-like layers. Shallots, on the other hand, are smaller, longer, and grow in clusters. They have finer layers than onions.  

2. Taste and Flavour  

Shallots taste milder and sweeter than onions. That makes them a great fit for recipes that need a fine taste. Onions, however, are more robust. They provide a potent flavour that changes based on the variety (yellow, red, or white).  

3. Texture  

Shallots have less water than onions. This makes them a bit harder when raw. Thanks to their texture, they withstand certain kinds of recipes better. Examples are salads or dressings where a crunchy texture might be sought. 

4. Price and Availability  

Onions are more common and cost-effective. Meanwhile, shallots can be pricier and not so customary in regular grocery stores.  

Nutrient Comparison of Shallots and Onions

Although both belong to the Allium family, shallots and onions exhibit notable differences in their nutrient content. Recognising these differences will help you maximise healthy nutrients in your cooking.  

• Calories: Shallots have more calories than onions. Each 100 grams of raw shallots has 70 calories³. The same serving of raw onions has 44 calories⁴. 
• Macronutrients: When comparing their macronutrient profiles, shallots provide more protein than onions (1.38 g vs 0.94 g) while onions provide more carbohydrates (9.93 g vs 4.35 g). Both have almost the same fat content^4,5.  
• Vitamins: Onions are rich in vitamin C (8.1 mcg), while shallots contain a significant amount of vitamin B6 (0.18 mcg)^4,5. 
• Minerals: Shallots have a higher mineral content than onions. They provide more calcium, manganese, copper, potassium, iron, and magnesium^4,5.
• Antioxidants:  Both onions and shallots have antioxidants. These protect against several chronic diseases. Red onions, in particular, are said to be very rich in powerful antioxidants like quercetin and anthocyanin¹.  

Your healthcare provider may suggest incorporating shallots and onions into your diet for their antioxidant properties.  

From what I have read, studies suggest that shallots and onions contain certain compounds that may help reduce type I allergies. These compounds, known as quercetin 4’-glucoside and quercetin 3, 4’-diglucoside, have been found to possibly inhibit allergic reactions. This means that including shallots or onions along with prescribed medications may help bring down allergic symptoms¹¹.

Dr. Siddharth Gupta, B.A.M.S, M.D (Ayu)

Culinary Uses of Shallots and Onions

As discussed earlier, shallots and onions play many different roles in cooking. Knowing their best uses will help you make the most of these delicious veggies in your dishes.  

1. Shallot Uses  

The fine, subtly sweet taste of shallots makes them ideal for salad dressings, sauces, and vinaigrettes. You can pickle, caramelise, or roast shallots. You can also add them to soups, pasta, casseroles, and side dishes as a garnish.  

• Recipes with Shallots: Some classic recipes that feature shallots include beef bourguignon, coq au vin, and warm spinach salad with bacon and shallot vinaigrette.  
• Preparing and Cooking Techniques: To get a shallot ready, cut off the root end and peel the outer skin. To cook them, roast, fry, or sauté them over medium-low heat. This method brings out their sweet flavour without causing them to burn. 

2. Onion Uses  

Onions offer a wide range of uses in cooking. Different types add unique flavours and textures. As mentioned earlier, yellow onions work well for roasting, frying, and sautéing. Red onions lend a fine, sweet touch to cold dishes, like salads and sandwiches. White onions taste especially good in salsas and guacamole.  

• Recipes with Onions: Classic recipes that include onions are salads, French onion soup, caramelised onion tart, fajitas, and Indian curries.  
• Preparing and Cooking Techniques:  To prep onions, trim both root ends. Then slice lengthwise. Next, peel away the outer skin. For cooking, you can caramelize, grill, roast, and sauté the onions. Or soften them in soups and stews.  

Interchangeability and Substitutions

At times, you can switch shallots and onions in recipes. However, you need to account for taste and size differences. If you are using shallots instead of onions in raw dishes, think about using a milder onion variant, such as Vidalia, or use less quantity.  

Health Benefits of Shallots and Onions

Despite their differences, shallots and onions both may provide many health benefits, possibly due to their rich nutrient and antioxidant content.  

• Shallot Benefits: Shallots are a rich source of fibre, vitamins, and minerals. They can potentially boost the immune system, promote heart health, and reduce inflammation⁶. The antioxidants in shallots are believed to protect against chronic diseases and lower cancer risk⁷.

• Onion Benefits: Like shallots, onions also have beneficial nutrients and antioxidants that are said to boost heart health, improve digestion, and fight inflammation⁸. Red onions, in particular, carry potent antioxidants that may help in reducing the risk of illnesses⁹. 

Based on my years of experience and the findings of several studies, I may say that shallots possess antimicrobial properties. These properties make shallots potentially effective in the management of dermatomycosis (fungal skin infections) and other infectious diseases⁶. 

Dr. Rajeev Singh, BAMS

Although, both shallots and onions have been found to contain nutrients that are beneficial for health, more large-scale human studies need to be done to confirm these benefits.  

Storing Shallots and Onions

Keeping shallots and onions fresh calls for proper storage. By using the right storage methods, these vegetables can stay fresh for long and retain their taste and texture for a longer duration.  

• Proper Storage Methods: Store shallots and onions in a cool, dark, dry place with good airflow. Keep them away from high-moisture vegetables like potatoes, as the gases they give off can spoil the shallots and onions.  

• Shelf Life and Maintaining Freshness: If stored right, shallots can last for several weeks. Onions, on the other hand, can stay fresh for up to two months. You should check for soft spots, damp areas, and mouldy patches as these can be the signs of spoiling. In that case, remove them right away.  

Conclusion

By being aware of the differences and nuances between shallots and onions, you can make more informed choices. Consider the flavour, nutrition, and desired results of your dishes when using these versatile allium veggies. Remember, understanding your ingredients better equips you to create tasty recipes suited to your preferences and needs.  

Frequently Asked Questions (FAQs)

References

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2. Perković J, Major N, Ban D, Cvitan D, Ban SG. Shallot Species and Subtypes Discrimination Based on Morphology Descriptors. Plants (Basel). 2020 Dec 29;10(1):60. Available from: https://pmc.ncbi.nlm.nih.gov/articles/PMC7823654/ 

3. Gebhardt SE, Thomas RG. Nutritive Value of Foods. Washington DC: United States Department of Agriculture, Agricultural Research Service; 2002 Oct [cited 2025 Sep 23]. Available from: https://www.ars.usda.gov/is/np/NutritiveValueofFoods/NutritiveValueofFoods.pdf 

4. U.S. Department of Agriculture, Agricultural Research Service. FDC ID 790577 [Internet]. FoodData Central; [cited 2025 Sep 23]. Available from: https://fdc.nal.usda.gov/food-details/790577/nutrients 

5. U.S. Department of Agriculture, Agricultural Research Service. FDC ID 2727586 [Internet]. FoodData Central; [cited 2025 Sep 23]. Available from: https://fdc.nal.usda.gov/food-details/2727586/nutrients 

6. Sun W, Shahrajabian MH, Cheng Q. The insight and survey on medicinal properties and nutritive components of Shallot. J Med Plants Res. 2019;13(10):452-57. Available from: https://www.researchgate.net/publication/337137170_The_insight_and_survey_on_medicinal_properties_and_nutritive_components_of_Shallot 

7. Mohammadi-Motlagh HR, Mostafaie A, Mansouri K. Anticancer and anti-inflammatory activities of shallot (Allium ascalonicum) extract. Arch Med Sci. 2011 Feb;7(1):38-44. Available from: https://pubmed.ncbi.nlm.nih.gov/22291731/ 

8. Chakraborty AJ, Uddin TM, Matin Zidan BMR, Mitra S, Das R, Nainu F, Dhama K, Roy A, Hossain MJ, Khusro A, Emran TB. Allium cepa: A Treasure of Bioactive Phytochemicals with Prospective Health Benefits. Evid Based Complement Alternat Med. 2022 Jan 18;2022:4586318. Available from: https://pubmed.ncbi.nlm.nih.gov/35087593/ 

9. Sidhu JS, Ali M, Al-Rashdan A, Ahmed N. Onion (Allium cepa L.) is potentially a good source of important antioxidants. J Food Sci Technol. 2019 Apr;56(4):1811-1819. Available from: https://pmc.ncbi.nlm.nih.gov/articles/PMC6443770/ 
10. Rath L. Onions May Help Prevent Inflammation. Arthritis Foundation [Internet]. 2023 Mar 24 [cited 2025 Oct 7]. Available from: https://www.arthritis.org/health-wellness/healthy-living/nutrition/anti-inflammatory/onions-prevent-inflammation
11. Arpornchayanon W, Kittakoop P, Srisuk N, et al. Antiallergic activities of shallot (Allium ascalonicum L.) and its therapeutic effects in allergic rhinitis. Asian Pac J Allergy Immunol. 2022;40(3):229–237. doi:10.12932/AP-300319-0529. Available from: https://apjai-journal.org/wp-content/uploads/2023/01/15_AP-300319-0529.pdf

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