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][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]

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

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. [/quote]

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