A small, mild-tasting onion with several cloves, used in cooking for its delicate flavor. It is often used in sauces, dressings, and gourmet dishes.
From Middle English 'shalot', from Old French 'escalogne', from Latin 'Ascalonia caepa' meaning 'onion of Ascalon', a town in ancient Palestine. The name was shortened and altered over time.
Shallots are literally 'Ascalon onions'—named after an ancient Mediterranean city whose fame now mostly survives in this vegetable. In flavor, they sit between garlic and onion, which is why chefs love them for subtle, complex dishes.
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