A shallot is more or less a smaller, drier version of an onion. There are quite a few species of shallot.
Buy only when firm and if not sprouting. If you store them in a cool dry place, they should keep for months.
You can roast them whole, which makes a nice side dish for a gluten free meal. They are also great pickled or raw.
Vaguely shaped like bananas, these are the largest type of shallot. They are milder than most other types.
These shallots have a very strong flavor. Recognize them by the reddish colour of their skin. They are good raw and cooked.
Brown / English / Dutch Shallots
Small and brown, these are what most people think of as shallots.
Asian / Thai Red Shallots
Small and round, these shallots are red. They are used in South-East Asian cooking. They are very strong tasting. They are often crushed and used as an ingredient in pastes. They are also excellent as a garnish when fried to a crisp.
Although called shallots, they are not really a type of shallot, although they are related. They are especially good for pickling.
Do you use shallots as part of your gluten-free diet?