Organic French Grey Shallot- These, friends, are the shallots that earned their delectable reputation. Lusciously sweet and a treat to caramelize, French Greys are an entirely separate genus/species than Dutch and seed-grown shallots. Accept no imitations.

French Greys are only grown from bulbs in rough and humble, cream-bronze skin. They are notably more petite and elongated compared to Dutch Red and many other shallots, like delectable ivory apostrophes.

In the kitchen, we reserve French Greys for the finishing touch. We'll chop a pound of onion for ratatouille while we mince five French Greys to caramelize and tuck on the top of each bowl, their sweet crunch adding the ultimate finish. Used well, even a handful of French Greys will transform many meals.

Alas, French Greys do not store as the Dutch shallots do, so we savor them mid-summer through December, enjoying the Dutch Reds over the long winter.

Peeling them was laborious until Brian and Chrystine of Uprising Seeds taught us to slice them lengthwise and simply pop them out of their skin!

16-18 bulbs per 1/2 pound

Allium Ocshaninii