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The Monique shallot is a modern variety that was developed through selective breeding to enhance desirable traits such as uniformity, disease resistance, and high yield.
Shape: Flattened, teardrop-shaped
Bulb Yield: 1-2 Inch
Skin: A coppery or reddish-brown skin, with pinkish flesh inside
Storage: Excellent
Rich, sweet, and mild with a hint of garlic, making it a favorite in gourmet cooking.
The Monique shallot is a modern variety that was developed through selective breeding to enhance desirable traits such as uniformity, disease resistance, and high yield.
Shape: Flattened, teardrop-shaped
Bulb Yield: 1-2 Inch
Skin: A coppery or reddish-brown skin, with pinkish flesh inside
Storage: Excellent
Rich, sweet, and mild with a hint of garlic, making it a favorite in gourmet cooking.
Growing Guide: Recommended Latitudes: 30-60 degrees (Planting from sets)
Temperature Tolerance: Prefers temperate climates
Shallots have been cultivated in France for centuries, particularly in regions like Brittany and the Loire Valley, where the climate and soil conditions are ideal for growing these flavorful bulbs.
Temperature Tolerance: Prefers temperate climates
Shallots have been cultivated in France for centuries, particularly in regions like Brittany and the Loire Valley, where the climate and soil conditions are ideal for growing these flavorful bulbs.
A true farm delicacy... Shallots are incredibly versatile in the kitchen, lending their delicate, slightly sweet flavor to a wide range of dishes.
-Finely mince them and whisk into a vinaigrette for a fresh, tangy salad dressing.
-Caramelize them to add a rich, sweet depth to sauces and stews.
-Sauté them as a flavorful base for creamy risottos or pasta dishes.
-Roast them to serve alongside meats or vegetables for an elegant side.
-Slice them thinly and fry until golden and crispy for a topping on casseroles or soups.
-Bake them in savory quiches for an aromatic layer of flavor.
-Add them to marinades to infuse meats with gentle, aromatic sweetness.
-Finely mince them and whisk into a vinaigrette for a fresh, tangy salad dressing.
-Caramelize them to add a rich, sweet depth to sauces and stews.
-Sauté them as a flavorful base for creamy risottos or pasta dishes.
-Roast them to serve alongside meats or vegetables for an elegant side.
-Slice them thinly and fry until golden and crispy for a topping on casseroles or soups.
-Bake them in savory quiches for an aromatic layer of flavor.
-Add them to marinades to infuse meats with gentle, aromatic sweetness.