Shallot substitutes
The best substitute for shallot is yellow onion + a little garlic: 1 medium shallot = 2 tbsp finely chopped yellow onion + a small pinch of crushed garlic. Onion is harsher and wetter, so give it an extra minute in the pan. Raw in a vinaigrette the difference is obvious, though a 10 minute soak in cold water tames it.
Why it matters. A small allium that is milder, sweeter and less watery than an onion, with a hint of garlic. It softens fast and disappears into pan sauces and vinaigrettes, where a raw onion would stay harsh and crunchy.
BestYellow onion + a little garlic
●●●●○1 medium shallot = 2 tbsp finely chopped yellow onion + a small pinch of crushed garlic
Keeps the flavour role.
Onion is harsher and wetter, so give it an extra minute in the pan. Raw in a vinaigrette the difference is obvious, though a 10 minute soak in cold water tames it.
Scallion whites
●●●●○The white parts of 3 or 4 scallions per shallot
Keeps the flavour role.
Milder and far more delicate, and they collapse quickly, so add them late. No good in a long braise where they simply disappear.
Leek white
●●●●○About 1/2 cup finely chopped leek white per shallot
Keeps the flavour role.
Sweet and mild in the right way, but bulkier and more fibrous. Rinse it thoroughly for grit and cook it longer to soften.
Red onion
●●●○○2 tbsp finely chopped red onion per shallot
Keeps the flavour role.
Milder raw than yellow onion, which is why it suits salads, but it bleeds pink into a pale dressing and is still sharper than shallot.
Sweet onion
●●●○○2 tbsp finely chopped sweet onion per shallot
Keeps the flavour role.
Sweeter and much wetter, so it browns reluctantly and can water down a reduced pan sauce.
Onion powder
●●○○○1/2 tsp onion powder per shallot
Keeps the flavour role.
Flavour with none of the body or texture, and it can taste dusty in a light sauce. Genuinely useful in a dry rub, weak everywhere else.
Measuring by weight instead? Use the kitchen converter.