Shallots grow in cloves, like garlic, and have a similar papery, layered skin. These shallots have just a few cloves per bulb, making it convenient to use a little bit, perhaps just a few tablespoons at a time, without having to cut open the entire bulb.
The flavor of a shallot is more subtle than a yellow or red onion, but zesty enough to add that oniony punch when used in dishes calling for raw onion, like salads, salad dressings, or soups.
You can use your shallots as a total substitute for onions or mixed with onion in your recipes.
The flavor of the shallot becomes sweeter as it cooks and they caramelize nicely.
Store your shallots in a cool, dry, dark place, away from potatoes and other foods that might absorb their odor. Shallots are a storage crop and in the right conditions will last a month or more.