From Longman Dictionary of Contemporary Englishshallotshal‧lot /ʃəˈlɒt $ ʃəˈlɑːt/ noun [countable] HBPDFa vegetable like a small onion
Examples from the Corpus
shallot• Skim off excess fat from pan, and add shallots, juniper berries, and bay leaves.• In same pan, lightly brown shallots, garlic, and onions in oil remaining in pan.• Sauce: place the chopped shallots in a pan and add the vinegar, thyme and bay leaf.• Add the shallots or salad onions to the remaining butter in the pan and cook until just soft.• Wine acidity, he explains, is swallowed up by the natural sweetness of the shallots.• Add some celery and apple to the shallot dressing and spoon around the guinea fowl terrine.• Saute until shallots are soft but not browned.• A separate sauce is made by sauteing the duck liver with shallots, carrots, herbs, and dry sherry.Origin shallot (1600-1700) French échalote, from Latin ascalonia; → SCALLION 