Shallot

Shallots may be introduced as soon as baby is ready to start solids, which is generally around 6 months of age. 

A relative of the onion, shallots have been used in cooking for hundreds of years. Their precise origins are unknown, but likely somewhere in Central Asia. Like garlic and other bunching onions, shallots grow multiple bulbs or cloves under the ground, with long green stalks visible above the soil. Compared to onions, shallots have a slightly sweeter, milder flavor, which makes them ideal for enjoying raw, but they are also commonly used in cooked dishes, as part of sauces, pickled, and more.

• Look for firm, dry shallots with papery skins and no soft spots or sprouting.

• Mellow their flavor by roasting, sautéing, or simmering—cooked shallots are milder and sweeter than raw ones.

• Store whole shallots in a cool, dark place with good airflow (not the fridge) to prolong their shelf life. Once cut, refrigerate and use within a few days.

Yes. Raw shallot can be firm and slippery, which are qualities that pose an increased risk of choking. To reduce the risk, prepare and serve shallots in an age-appropriate way as described in the How to Serve section. As always, create a safe eating environment and stay within reach of baby during meals. 

Learn the signs of choking and more about choking first aid in our free guides, Infant Rescue and Toddler Rescue.

No. Allergic reactions to shallots are rare, but allergies to other members of the onion family have been reported on occasion.^{[1] [2] [3] [4]}People who are sensitive to garlic or onions may also be sensitive to shallots, as they are members of the same family of plants.^[5]

Raw shallots release a compound called thiopropanal sulfoxide when cut. Although it is not an allergen, this compound can still cause irritation of the eyes, airways, and skin. Cooking shallots can help to break down the thiopropanal sulfoxide and reduce any potential irritation.

Yes. Shallots contain fiber, folate, potassium, and vitamin B6, as well as small amounts of iron. It also contains a plant compound called kaempferol, which may have anti-cancer properties, amongst many other beneficial phytonutrients such as carotenoids, polyphenols, and more.^{[6] [7] [8] [9]}