Any deviations will likely be minor. If you do opt to use a shallot, just keep in mind that the flavor will be a bit milder overall. To replace 1 medium onion, use about 4 shallots, Brekke says.

Peel a few shallots (you want four to five individual small bulbs, or a couple of larger ones cut in half). Smash and peel 4 ...

Sweat the shallot. Heat 1 Tbsp butter in a saucepan over medium heat. Add minced shallot and cook until translucent, about 2-3 minutes. Add liquid. Pour in ½ cup white wine, 2 Tbsp white wine ...

Inspired by gajar koshimbir, a combination of punchy and zingy lemon and Dijon mustard instantly brighten a classic carrot-raisin salad.

unsalted butter 1 Tbsp olive oil 1 medium shallot, minced ½ cup (120 ml) vegetable broth ¼ cup (60 ml) fresh lemon juice ½ Tbsp lemon zest 3 Tbsp (45 g) capers, drained Lemon wheels ...

diced 3 medium shallots, diced 1 tbsp. fresh thyme or 1 tsp. dried thyme 2 bay leaves 1 tbsp. white balsamic vinegar Coarse salt and freshly ground black pepper, to taste Film a Dutch oven or deep ...

Three different alliums give this creamy tart a lovely range of savoury flavours, while the grainy mustard adds a note of sweetness. Like most savoury egg tarts, it is best eaten warm or at room ...

Add shallots to pot and cook ... If fennel mixture is still a little too liquidy, continue to cook on stovetop over medium-high heat until liquid evaporates a bit more, then spoon fennel mixture ...