SHALLOT flakes -

The shallot is a vegetable from the same family as onion and garlic. 

It has a more subtle taste than onion and a more tender texture. 

Flaked shallots are often used in French cuisine to flavor dishes such as sauces, stews, vinaigrettes and marinades. 

They are also commonly used in Asian cuisine and can be eaten raw or cooked. 

Fresh or dried, it is traditionally used as a condiment. 

Finely chopped, it goes well with salads, raw vegetables, grilled fish and meats. 

It is also used in sauces such as Bercy sauce, béarnaise and white butter. 

It is also used as an aromatic garnish for stock as well as with meats such as onglet or entrecôte. 

and in the preparation of so-called bistro dishes, such as shallot flank steak and Bordeaux steak. 

It is marinated in vinegar, candied in duck fat or olive oil, can be fried, made into marmalade or compote. 

Shallots are widely consumed in Malaysia and Indonesia, fresh, fried or marinated.   Very present in French cuisine, it is also present in Vietnamese, Chinese, Indian and Creole cuisines.   It's important to note that shallots have a milder, more subtle flavor than onion, so it's best not to substitute them directly for onion in a recipe, as this may alter the flavor of your dish.