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.

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.

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?

I mean even if you very thinly sliced them the flavor profile of shallots differs from onions.

But I'm also confused about peeling shallots. Just cut the ends off, the peel comes right off.

Anonymous wrote:I would use spring Onion or leeks. But yes you can sub any kind of onion for shallots.

I love leeks but they are more of a PITA than shallots IMO.

I would use spring Onion or leeks. But yes you can sub any kind of onion for shallots.

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

Yes!

You can buy peeled shallots at Wegman’s, FYI. They are in the produce section that has packaged vegetables.

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.

I also love shallots, but caramelized sweet onions are equally lovable, and I can’t see why they wouldn’t work with the same technique. It will probably be equally delicious but maybe start with a small batch.

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.

Yes, as said above sweet onions and I'd probably use less onions than I did shallots... people will correct me but onions, even sweet onions, tend to be more oniony. Then again, if you're using real sweet onions and LIKE onions (which you probably do if you liked that recipe) it'll be fine. Don't use red onions, even though they look a lot like big shallots.

Yes. Sweet onions sliced thin.

The recipe, a caramelized shallot pasta: https://www.alisoneroman.com/recipes/caramelized-shallot-pasta

I made this a few weeks ago and it was lovely. However, I hate peeling shallots. How do you think this would be with onions instead of the shallots? Any particular type of onions I should try?