Fresh Shallots from France

A delicate bulb

Technically a type of onion, shallots (or eschalots) are delicate and mild in both aroma and flavor.

What to know
Storage Instructions


These are also known as eschalots or French shallots, and the regions of Brittany and the Loire Valley are the leading producers of shallots in France. They look very much like small onions, but unlike onions, they are much less pungent than onions, and they have a milder flavor. They are firm, with smooth, shiny skin.


These fresh shallots from France can be served raw, or finely diced and used in salads. They can be roasted, stewed, caramelized, or stir-fried. They can be included in soups, sauces, and stews, and can be used in place of onions in quiches, omelets, etc.

Try this caramelized shallot pasta by Ari Laing:

  • Caramelize your shallots by placing shallots (cut into quarters, lengthwise) cut side down on a roasting pan coated in olive oil. Drizzle with more olive oil, and lightly season with salt. Roast in a preheated oven at 425F (218C) for 25 minutes.
  • Boil your pasta in salted water until al dente, reserving about a cup of pasta water once done.
  • In a large skillet over medium-high heat, melt butter and extra virgin olive oil together. Add in minced garlic, anchovies, and lemon zest. Stir together, and break up the anchovies.
  • Once everything comes together, add in breadcrumbs, and stir until toasted and light golden brown in color.
  • Add in the cooked pasta to the pan. Add in your caramelized shallots, some of the reserved pasta water, grated Parmigiano Reggiano, a bit more butter, fresh lemon juice, and chopped parsley. Mix everything together with tongs, and season as needed.
  • Transfer into a serving bowl, and garnish with more grated parmesan, and a drizzle of extra virgin olive oil.
  • Serve immediately.


Shallots are believed to have originated in Central Asia, about 2,000 years ago. The Ancient Persians and Egyptians considered it a sacred plant. Their name comes from the ancient Palestinian city of Ashkelon (formerly Ascalon), and was given by the ancient Greek traders. The French name, eschalot, comes from the Old French, “escalogne,” which in turn comes from the Latin Ascalonia caepa, or “onion of Ascalon.” They made their way to France, introduced by crusaders coming back from the Holy Land. And European settlers introduced it to the Americas, and are particularly esteemed in Louisana.

Raw shallots, when still whole, must be kept in a cool and dry place, like the pantry or a cupboard. Humidity will make them mold quicker. Considering Philippine climates, you may also keep your shallots in the refrigerator. Consume within 1 month.

The Quack! Guarantees

All over the world

We import from all over the world and respect the strictest international norms about the cold chain to ensure the safest and tastiest experience.

The Best Products on Earth

Our first job is to be the curators of your palate. We keep on traveling around the world, tasting and negotiating products for your pleasure.

Delivery at your place

Upon order, our logistics ducks will prepare your delicacies and our delivery partner will come to you with your items in an insulated box.

How does it Quack ?

Payment Channels

We accept credit cards, PayPal, Bank Transfer to Union Bank and Security Bank ( use Instapay, it's great! ), GCash and GrabPay.

When will I receive my items?

The delivery schedule of all our items is clearly mentionned on every product page under the add to basket button. During checkout, you will have the option to have all your items delivered at once or in multiple deliveries if there are multiple availability dates.

Can you help me?

We are at your service every day, from early morning to late in the evening. We can take your orders by email or by chat and handle everything for you.