Swap out onions for shallots

Shallots are part of the same lily family (Allium cepa) as onions, garlic and leeks. Although they look like miniature onions, they’re actually completely different.

Shallots have a purple flesh with a milder and sweeter taste than yellow onions. Because of their slightly sweet flavour, they pair especially well with butter or ghee and coconut oil. They’re also a great addition to salads in their raw form because they’re not bitter and much milder.

Next time you make a roast chicken, you can add a few peeled shallots in the bird with some lemon halves and rosemary.

Shallots, just like onions, should be stored at room temperature away from direct sunlight in a cool, dark and well-ventilated area.