Slow-cooked whole in stews or roasted in their skins, shallots lend a wonderful sweetness to dishes. Their flavour is milder and sweeter than onions, making them good for eating raw in salads or as a flavouring for vinegars and dressings.
For a delectable side dish, peel, throw in a pan with a pat of butter and toss over a high heat until starting to brown. Add a sprinkle of sugar, a long slug of red wine and a little red wine vinegar. Simmer for 20 mins, covered, until tender. Uncover and cook until the liquid has reduced to a syrupy glaze.