Shallots are a type of vegetable in the allium family, closely related to onions, garlic, and chives. They are small, oblong bulbs with a papery, coppery-pink skin and pale purple and white flesh. Unlike onions, shallots grow in clusters of small cloves, similar to garlic

. In terms of flavor, shallots have a milder, more delicate taste than regular onions, with a subtle hint of garlic. Their flavor is often described as sweet and soft with a slight sharpness, making them versatile for use in dressings, sauces, stocks, and raw applications. They also caramelize more easily due to their finer cellular structure

. There are three main types of shallots:

• French gray shallot: Considered the "true" shallot with a grayish outer skin.
• Jersey shallot: Pinkish in color and the most common variety in U.S. stores.
• Echalion (or banana shallot): A hybrid between shallots and onions, larger in size with a mild flavor

Shallots differ from onions in texture and cooking behavior. They have thinner layers that soften and melt into dishes quickly, whereas onions have thicker layers and retain more crunch when raw. Shallots are often more expensive due to their more delicate growing conditions and labor-intensive harvesting

. In summary, shallots are small, mild-flavored alliums with a garlic-like hint, used to add nuanced flavor to many dishes, and are distinct from onions in appearance, flavor, and culinary uses