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

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

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[quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous]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.[/quote]

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?[/quote]

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. [/quote]

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.[/quote]

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.[/quote]

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.[/quote]

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