Can I just use onions in this recipe, instead of shallots?

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:As the first line of the recipe says, “This pasta is all about the shallots.” Sure you can use another onion, but why do that on a highly-focused shallot recipe? Find another recipe.

P.S. I love shallots.

well, they explained why they didn't want to use shallots.

and what's wrong with trying to adapt a recipe, especially when shallots are very similar to onions?

It's very "I didn't have eggs", if you're unfamiliar with the concept.

Subbing ingredients can be acceptable but a recipe that's entirely about the shallots yes, changing that will significantly change the recipe.

shallots are a kind of onion. this is like using milk chocolate instead of dark chocolate in a cookie recipe. there is one ingredient that is undeniably better, but it's a matter of taste—the cooking principles are the same and the ingredients are similar but slightly different in taste.

Except there's also a textural component because onions are so much bigger.

And if this is because peeling shallots is a pain, I mean cutting an onion into pieces comparable to shallot size would be significantly more of a pain.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:As the first line of the recipe says, “This pasta is all about the shallots.” Sure you can use another onion, but why do that on a highly-focused shallot recipe? Find another recipe.

P.S. I love shallots.

well, they explained why they didn't want to use shallots.

and what's wrong with trying to adapt a recipe, especially when shallots are very similar to onions?

It's very "I didn't have eggs", if you're unfamiliar with the concept.

Subbing ingredients can be acceptable but a recipe that's entirely about the shallots yes, changing that will significantly change the recipe.

shallots are a kind of onion. this is like using milk chocolate instead of dark chocolate in a cookie recipe. there is one ingredient that is undeniably better, but it's a matter of taste—the cooking principles are the same and the ingredients are similar but slightly different in taste.

Except there's also a textural component because onions are so much bigger.

And if this is because peeling shallots is a pain, I mean cutting an onion into pieces comparable to shallot size would be significantly more of a pain.

As you noted, you have to cut up the allium in question, whether it's a shallot or onion, so... no there wouldn't be texture issues, because the piece of the onion/shallot would be the same size and they early identical water content and cellular structure. The difference would be in the flavor. It would be like the difference between milk chocolate chips and dark chocolate chips. Less depth in flavor, possibly more cloying in sweetness, maybe less sweetness... but caramelized onions are pretty flavorful... caramelized shallots are just a bit more sophisticated in their flavor.

[Anonymous]

Would using dried shallots work? I get them from Penzeys and understand that refreshing the dried shallots in water works.

But yes, I substitute onions for shallots, too.

[Anonymous]

Anonymous wrote:Would using dried shallots work? I get them from Penzeys and understand that refreshing the dried shallots in water works.

But yes, I substitute onions for shallots, too.

I don't think they'll caramelize the same way... certainly could try and if you mixed them with the caramelized onions, it would add back the shallot flavor that several posters seem so scandalized about missing.

[Anonymous]

Anonymous wrote:Buy fried shallots from the Asian grocery store and use that.

I'm pretty sure you can't caramelize fried shallots.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:As the first line of the recipe says, “This pasta is all about the shallots.” Sure you can use another onion, but why do that on a highly-focused shallot recipe? Find another recipe.

P.S. I love shallots.

well, they explained why they didn't want to use shallots.

and what's wrong with trying to adapt a recipe, especially when shallots are very similar to onions?

It's very "I didn't have eggs", if you're unfamiliar with the concept.

Subbing ingredients can be acceptable but a recipe that's entirely about the shallots yes, changing that will significantly change the recipe.

shallots are a kind of onion. this is like using milk chocolate instead of dark chocolate in a cookie recipe. there is one ingredient that is undeniably better, but it's a matter of taste—the cooking principles are the same and the ingredients are similar but slightly different in taste.

Except there's also a textural component because onions are so much bigger.

And if this is because peeling shallots is a pain, I mean cutting an onion into pieces comparable to shallot size would be significantly more of a pain.

I honestly don’t know how peeling a shallot is any worse than peeling an onion. Am I missing something?

[Anonymous]

Anonymous wrote:Yes. Sweet onions sliced thin.

+1. When I have on hand, I use spring onions instead of green shallots, and just onion to replace shallots.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:As the first line of the recipe says, “This pasta is all about the shallots.” Sure you can use another onion, but why do that on a highly-focused shallot recipe? Find another recipe.

P.S. I love shallots.

well, they explained why they didn't want to use shallots.

and what's wrong with trying to adapt a recipe, especially when shallots are very similar to onions?

It's very "I didn't have eggs", if you're unfamiliar with the concept.

Subbing ingredients can be acceptable but a recipe that's entirely about the shallots yes, changing that will significantly change the recipe.

shallots are a kind of onion. this is like using milk chocolate instead of dark chocolate in a cookie recipe. there is one ingredient that is undeniably better, but it's a matter of taste—the cooking principles are the same and the ingredients are similar but slightly different in taste.

Except there's also a textural component because onions are so much bigger.

And if this is because peeling shallots is a pain, I mean cutting an onion into pieces comparable to shallot size would be significantly more of a pain.

I honestly don’t know how peeling a shallot is any worse than peeling an onion. Am I missing something?

I'm also confused. I get that peeling garlic can be a pain, but shallots?

[Anonymous]

It might be a little different, but it will still taste good, so yes, feel free to sub onions for shallots

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:As the first line of the recipe says, “This pasta is all about the shallots.” Sure you can use another onion, but why do that on a highly-focused shallot recipe? Find another recipe.

P.S. I love shallots.

well, they explained why they didn't want to use shallots.

and what's wrong with trying to adapt a recipe, especially when shallots are very similar to onions?

It's very "I didn't have eggs", if you're unfamiliar with the concept.

Subbing ingredients can be acceptable but a recipe that's entirely about the shallots yes, changing that will significantly change the recipe.

shallots are a kind of onion. this is like using milk chocolate instead of dark chocolate in a cookie recipe. there is one ingredient that is undeniably better, but it's a matter of taste—the cooking principles are the same and the ingredients are similar but slightly different in taste.

Except there's also a textural component because onions are so much bigger.

And if this is because peeling shallots is a pain, I mean cutting an onion into pieces comparable to shallot size would be significantly more of a pain.

I honestly don’t know how peeling a shallot is any worse than peeling an onion. Am I missing something?

They’re smaller. You have to do three or four to get the same amount as one Visalia sweet onion. I don’t find it particularly onerous other but this isn’t the question and it’s odd to fixate in.

[Anonymous]

Yes I swap it all the time. Shallots are a little too strong for some of my family. I also don’t keep them as often. But onions I always have.

[Anonymous]

Pp again. Either way I don’t really peel them. I chop both ends and the papery and thick layers come off easily. Them chop.

[Anonymous]

Anonymous wrote:Pp again. Either way I don’t really peel them. I chop both ends and the papery and thick layers come off easily. Them chop.

OP try the suggestion. Shallots are a hybrid taste b/w onions and garlic. You could fake it out but learning how to deal efficiently with shallots is a good thing!

[Anonymous]

Anonymous wrote:

Anonymous wrote:Pp again. Either way I don’t really peel them. I chop both ends and the papery and thick layers come off easily. Them chop.

OP try the suggestion. Shallots are a hybrid taste b/w onions and garlic. You could fake it out but learning how to deal efficiently with shallots is a good thing!

OP here - I am going to try doing the shallots that way! I've always peeled them the way I peel an onion: chop off the end opposite the root, then peel away the layers. Will try chopping off both ends, then peeling. Also thanks to the PP who let me know Wegman's sells pre-peeled shallots.

I may still try this recipe with sweet onions just for the fun of it!