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Our shallots come from the Lemaire brothers on the La Motte farm, 80 hectares of organic land in the west of France near Chateaux de la Loire.
Shallots have a delicate flavour, less intense than most onions and they also dissolve easily into liquids, which is why they are favoured for sauces. Skin shallots in the same way as onions, i.e. top and tail them and then peel off the outer skin. Pull apart the bulbs. Slice them carefully and thinly using a sharp knife - shallots are so small, it is easy to slip and cut yourself. When cooking them whole, fry over a very gentle heat without browning too much. Suitable for home freezing.