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Requested by:

Photo by Cathy Myers

Cooking Level: Intermediate

Living In: Crestline, California, USA
Cathy Myers is looking for: (2 recommendations)
Hi everyone! This question has probably been asked 1000 times, so here goes 1002. What can be substituted for shallots in this recipe. Bibi inspired me to cook in the south of France and I don't want the wrong sub to mess me up! Thank you all! P.S. Trying to avoid a trip to the market for just one thing! If You think I shouldn't sub, then I will go! Thanks!

Recommend a recipe

Last updated: Mar. 7, 2013 8:32 am
Posted: Mar. 6, 2013 4:22 pm
Recommended Recipe:
Photo of: Poulet de Provencal

Poulet de Provencal

Submitted by: beutifldrmer 
Home Town: Chicago Ridge, Illinois, USA
Living In: Palos Hills, Illinois, USA
Chicken breast halves are cooked with balsamic vinegar and browned mushrooms, then served topped with melted provolone cheese for a quick French-inspired main dish. 
Recommended by: Cathy Myers
Mar. 6, 2013 4:25 pm
Having this with baby white potatoes in fresh herb cream sauce and this veggie roast below.
Mar. 6, 2013 4:37 pm
You know, I bought shallots once. Pretty pricey imho for an onion type flavor. I liked them and all, just expensive. I think I would use green onions or fine mince red :) Your dinner sounds GREAT :) HUGS!!!
Cathy Myers
Mar. 6, 2013 4:42 pm
Hi my Sparkle on a snowy day! I tend to agree with you. Shallots just taste like very mild white onions to me also. I have both red onions and scallions, staples in my kitchen. I think with the bold taste of the balsamic vinegar, I think that I could get away with maybe grating a red onion. Thanks Girlfriend! (((Hugs back atcha')))
Sue, aka Ethel's daughter
Mar. 7, 2013 8:17 am
We buy shallots on occasion; "they say" they are a taste between garlic and onion. But, you know, there are even sooooo many types of onions (yellow, sweet, red, scallions) that to me, onions are interchangeable in recipes, depending on what I have on hand. In French cooking, the shallots are an ingredient more common for them, but substitute to your own personal taste. I cook French food, and it is not always etched in stone, but the French improvise just like Americans! LOL... Your recipe will be wonderful and you will enjoy every bite! ~ Enjoyed your post here, as always Cathy! Please let us know how you liked this recipe! Bon appetit!
Recommended Recipe:
Photo of: Green Bean and Asparagus Salad

Green Bean and Asparagus Salad

Submitted by: Sarah 
Living In: Washington, D.C., USA
This very tasty salad of roasted asparagus and green beans with of cherry tomatoes, onion, and fresh parsley also presents with lovely color. 
Recommended by: Cathy Myers
Mar. 6, 2013 4:27 pm
I' going to roast the red onion with the green beans, using yellow and green beans, and roasting the heirloom cherry tomatoes when I add the asparagus the last 10 to 12 mins.
Cathy Myers
Mar. 6, 2013 4:28 pm
Also going to EVOO and kosher salt and fresh ground pepper before baking, not after.
Mar. 6, 2013 4:57 pm
I agree with ladysparkle either scallions or red but since you are using red in above I think your idea of grating a bit of red onion is perfect :D just my two cents lol
Cathy Myers
Mar. 6, 2013 5:15 pm
Thanks KSAZA for the thumbs up. Grating I a go!
Mar. 6, 2013 5:29 pm
Hi Cathy,i would use the red onion.Sounds so good.
Cathy Myers
Mar. 6, 2013 5:42 pm
Thanks manella! I'll write a f/u to tonight's dinner on the Buzz tomorrow. See you then!
Mar. 6, 2013 6:07 pm
You would think cooks on cooking shows know a thing or two. Saw one the other day chopping green onions & saying this was preferred in the South & called them sal LOTS. - If I can find shallots here, they are so expensive. I ignore it & use whatever onion I have, red, green, yellow.
Mar. 7, 2013 8:32 am
They tend to be pricey and frankly, you can use any onion you happen to have on hand. Perhaps in a gourmet restaurant it makes a difference, but not for the typical home cook.
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