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shallot substitute!

post #1 of 20
Thread Starter 

Hi,

I have a stew recipe I would like to try out but it calls for 350g of shallots. Usually, in smaller quantities, I would just omit them, but as it is quite a large amount I need to replace them with something. Unfortunately, I absolutely cannot stand onions of any kind, or similar veg like leeks. Is there anything else I can use to replace the shallots?

Thanks for your help!

post #2 of 20

If you can't stand any kind of onions, then I would omit them. 

post #3 of 20

Honestly if you can´t stand onions then just don´t use them, since onions and garlic aren´t easy to susbstitute, to be honest i don´t even think they should be, just omited if the person doesnt like them. 

I can´t stand onions in large quantities, i dont even like to see them in a dish, so if i recipe called for them either i would finely chop or just not use. 


Edited by KaiqueKuisine - 8/16/14 at 9:19am

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post #4 of 20

Make another dish

Chef EdB
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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #5 of 20
OP, texture wise you can use fennel or celery but it will alter the taste very much.

I'm baffled by sweeping dislikes like this. It's such a basic basic ingredient, one that is almost in every dish out there. Could it be that you think you dislike the thought of it?

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post #6 of 20

What is the function of the shallots in the dish?

 

 If you cannot stand the taste of onion or other similiar ingredients, then if you get a substitute for the taste then you probably wouldn't like it either then don't bother substituting.

post #7 of 20
Quote:
Originally Posted by Koukouvagia View Post

OP, texture wise you can use fennel or celery but it will alter the taste very much.

I'm baffled by sweeping dislikes like this. It's such a basic basic ingredient, one that is almost in every dish out there. Could it be that you think you dislike the thought of it?

KK, i don´t dislike onions, but in my case its psychological. 

As i child i remember eating large pieces of onion and i never enjoyed it, 

I don´t mind onions in the dish, i just cant stand seeing them. Ill use them as long as i honestly don´t need to see them, texturely i don´t care much for them and their taste is fine. 

Today you are You, that is truer than true. There is no one alive who is Youer than You.

Dr.Seuss

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Today you are You, that is truer than true. There is no one alive who is Youer than You.

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post #8 of 20
Quote:
Originally Posted by KaiqueKuisine View Post

KK, i don´t dislike onions, but in my case its psychological. 
As i child i remember eating large pieces of onion and i never enjoyed it, 
I don´t mind onions in the dish, i just cant stand seeing them. Ill use them as long as i honestly don´t need to see them, texturely i don´t care much for them and their taste is fine. 

As a kid I didn't like seein onions either. Little did I know they were in all my favorite foods though. That's why I say a lot of people think they don't like onions when in fact they eat then plentifully without knowing. It's just a thought. Of corse it's all about the dish, what function do they serve?

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post #9 of 20

To be honest I can't believe you guys fell for this troll.

post #10 of 20
Oh really? Just goes to show you we are a kind and helpful bunch inclined to think the best I everyone.

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post #11 of 20

Whether this is troll or not is off topic. I see no evidence of that so lets keep with the topic at hand.

Thanks,

Nicko 
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Thanks,

Nicko 
ChefTalk.com Founder
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post #12 of 20

If you can't get your hands on shallots I would use onions, but probably about half the amount as shallots a milder and more subtle than onions, but I wouldn't omit them altogether.  I would dice them up very small and do a long, slow sweat on them.  That will start them breaking down and by the time the stew is completed they should be mostly dissolved, at least to the point where you don't notice them.

post #13 of 20
Thread Starter 

eastshores,

I don't see how having a question and asking it makes me a troll.

:confused:

post #14 of 20

Onions, or shallots, diced finely and cooked for a long time in stews tend to "melt" away and become mostly invisible.

 

mjb.

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post #15 of 20
Thread Starter 


Hi everyone,

Thanks for all your answers so far. I am planning on not using any onions or shallots I'm just worried that as the recipe calls for quite a large amount of them (compared to most of the other ingredients) the stew will be kinda bland without something else to give it a bit of flavour I don't necessarily want an onion flavor, just something to bulk it up and make it taste a bit more interesting.

I don't cook stews very often, so I don't really know what the function of the shallots is. I'm pretty sure it isn't the thought of onions that bothers me, its either the taste or the texture that makes me feel ill, the smell makes me feel ill too.

Thanks again for all the help!

post #16 of 20

As said before, you can try bulking up the celery or adding some fennel, but that will change the taste of the stew dramatically.  You could also try herbs such as rosemary or sage, but it's hard to replace the flavor that onion provides to dishes without seriously changing the flavor profile.

post #17 of 20

Brightflare, I have to apologize for calling you a troll. I just found it really questionable that someone would ask for a replacement for shallots in a recipe that calls for a large amount, yet say that they hate onions and even weaker variants like leeks! And as I told Nicko I had a few drinks and fired away without thinking :)

 

I'm glad everyone else was helpful. I just wanted to let you know I didn't mean to be rude. The function of shallots as well as onions would be flavor in most cases. If you can stand garlic I'd suggest adding in a small amount, but as garlic, leeks, shallots, and onion are all related I didn't figure there was any suitable stand in for a flavor you hate. So flavor aside, that only leaves texture.. and for that matter you could use anything.

post #18 of 20
Quote:
Originally Posted by French Fries View Post

If you can't stand any kind of onions, then I would omit them. 

Yep.

Or cook them very we'll caremelized with garlic in the first steps of the recipe. Like really turn them dark brown. Taste changes dramatically.
post #19 of 20
Quote:
Originally Posted by KaiqueKuisine View Post

KK, i don´t dislike onions, but in my case its psychological. 
As i child i remember eating large pieces of onion and i never enjoyed it, 
I don´t mind onions in the dish, i just cant stand seeing them. Ill use them as long as i honestly don´t need to see them, texturely i don´t care much for them and their taste is fine. 

Wow. Brings back memories of the 100$ bill my father put in front of an onion when I was 12. I still have problems with onions ( and the old man lol)
post #20 of 20
In a stew onions are the backbone of the dish. I don't believe I have ever eaten a stew without onions so it's difficult to even imagine what that might taste like. Try without and see if it's ok.

You can always add some root vegetables like parsnips and celery root but again that changes the flavor.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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