shallot
UK: ʃəˈlɒt | US: ʃəˈlɑːt
n. a small, mild-flavored bulb of the onion family, used in cooking.
The word "shallot" traces back to the Old French escalogne, derived from Latin Ascalonia (caepa), meaning "onion of Ascalon" (a ancient Palestinian city). Over time, the term evolved through Middle English shalot, dropping the initial "e-" and adopting the diminutive "-ot" suffix. The connection to Ascalon reflects the vegetable's historical cultivation in the region.
Finely chop a shallot to add a subtle onion flavor to the sauce.
Shallots are often preferred over onions for their milder taste.
The recipe calls for two minced shallots sautéed in butter.
Roasted shallots develop a sweet, caramelized texture.
She garnished the dish with thinly sliced fried shallots.