Shallot (Allium oschaninii)
It may resemble an onion but the shallot is a vegetable all its own. This bulbous member of the onion family is sweeter and more subtle in flavor than its pungent cousin and resembles garlic with multiple cloves when the outer skin is removed.
Shallots make an excellent addition to salad dressing, sauces and pasta dishes, and require little cooking time. Shallots make a nice onion-substitute, particularly when served raw where they can showcase their mild sweetness.
They and are low in calories and fat-free. They also contain flavonoids, a type of antioxidant found in fruits and vegetables that helps protect the body and may reduce the risk of developing cancer, heart disease, and diabetes. Plus, one tablespoon of chopped shallots is high in potassium, vitamin A, and folate. Additional perks include their greater digestibility and lesser breath impact than the traditional onion.