What Can I Substitute for Eschalots?

You're sweating finely diced eschalots in butter before adding wine or stock for a pan sauce, beurre blanc or reduction.

• brown onion — 100 g for every 100 g eschalots
• leek (white part) — 100 g for every 100 g eschalots

Here the eschalot has to soften until it almost disappears and leave a sweet base. Very finely diced brown onion sweated a few minutes longer does that job, and white leek melts in even more softly, though it can leave a few fine strands.

You're stirring raw diced eschalot into a vinaigrette, a mignonette for oysters or a fresh salsa.

• red onion — 100 g for every 100 g eschalots
• red shallots (Asian shallots) — 100 g for every 100 g eschalots
• spring onions (white and pale green parts) — 100 g for every 100 g eschalots

Raw use relies on crunch and a gentle bite. Soaked red onion gives the crunch, red shallots give the closest flavour if you can get them, and the white parts of spring onions give the mildest bite without the crunch.

You're frying thin slices of eschalot until golden and crisp to scatter over noodles, salads, rice or curries.

• red shallots (Asian shallots) — 100 g for every 100 g eschalots
• brown onion — 100 g for every 100 g eschalots

Crisp frying needs low water and plenty of sugar. Red shallots match eschalots on both, while brown onion is wetter, so slice it very thinly and fry it longer at a lower heat before it crisps.

You're pounding eschalots into a curry paste or sambal, or frying them as the base of a stir-fry.

• red shallots (Asian shallots) — 100 g for every 100 g eschalots
• brown onion — 100 g for every 100 g eschalots

Red shallots are the traditional choice in many of these pastes and give a slightly stronger flavour. Brown onion gives a wetter paste, so fry it out a few minutes longer until the oil separates.

You're softening eschalots with carrot and celery as the base of a braise, stew, soup or stuffing.

• brown onion — 100 g for every 100 g eschalots
• leek (white part) — 100 g for every 100 g eschalots

Long cooking mellows any harshness and cooks off extra water, so brown onion covers the flavour and browning roles with little difference. Leek gives a softer, sweeter base if you prefer it.

You're roasting, glazing or pickling whole or halved eschalots, or making an eschalot tarte tatin where they are the main ingredient.

Nothing really replaces it here.

When the eschalots are served whole, their size, tender layers and sweetness are the dish itself. Onion wedges fall apart into separate layers and taste coarser, so nothing gives the same result; buy eschalots or choose a different recipe.

Your pan sauce made with brown onion tastes harsh and slightly raw.

Why: Brown onion holds more water and more sulphurous bite than eschalots, so the usual sweating time was not long enough to mellow it.

Fix: Simmer the sauce gently for a few more minutes so the onion keeps softening, then finish with a knob of butter or a splash of cream to round out the sharpness.

Your vinaigrette or cream sauce has turned a dull grey-mauve after you used red onion.

Why: The purple pigment in red onion bleeds into acidic and creamy liquids and changes colour.

Can't be fixed — next time: The colour can't be reversed, so serve it as it is; next time use soaked brown onion or spring onion whites in pale sauces, or add the red onion just before serving.

Your dressing tastes far too oniony and sharp.

Why: Red onion is harsher than eschalot, and a recipe written with 15 ml tablespoons gives about a third more onion if you measure with a 20 ml Australian tablespoon.

Fix: Add more oil and vinegar in the same proportions to dilute it, or strain out some onion; next time soak the diced onion in cold water for 10 minutes and measure with a 15 ml spoon or by weight.

Your fried brown onion slices have gone soggy and dark in patches instead of crisp and golden.

Why: Brown onion is wetter than eschalots, so thick slices steam before they crisp and the sugars burn on the thin edges.

Fix: Drain them on paper towel, then fry again in small batches in oil at about 160°C until evenly golden, and spread them out to cool so they crisp up.

Are eschalots the same as shallots?

Yes, eschalots are the small papery-skinned bulbs that the UK, New Zealand, the US and Canada call shallots. The confusion comes from parts of Australia, especially New South Wales, where 'shallots' usually means spring onions. If an overseas recipe asks for shallots, buy eschalots.

How many eschalots equal one onion?

About three to four small eschalots weigh roughly the same as one medium brown onion of around 150 g. Eschalots vary a lot in size, so weighing is more reliable than counting. Swap them gram for gram, then cook brown onion a few minutes longer to soften its sharper bite.

Can I use onion instead of eschalots?

Yes, brown onion works in most cooked dishes if you dice it finer and sweat it a few minutes longer. It is wetter and harsher than eschalot, so it needs the extra time to cook off water and mellow. For raw dressings, soaked red onion is the better choice, and for whole roasted or glazed eschalots nothing replaces them.

Are banana shallots the same as eschalots?

Banana shallots are a longer, larger type of shallot that can be used in place of round eschalots by weight. They taste a little milder and are quicker to peel and dice because of their size. One banana shallot usually replaces about two small round eschalots.

How many grams is a tablespoon of chopped eschalot?

A 15 ml tablespoon of finely chopped eschalot weighs about 10 g. An Australian tablespoon holds 20 ml, so it gives about a third more eschalot than a recipe written with 15 ml tablespoons expects. That difference matters most in vinaigrettes and mignonette, where too much raw eschalot makes the dressing sharp, so weigh it or use a 15 ml spoon.

Can I leave eschalots out of a recipe?

You can, but the dish loses its sweet, mild onion base and usually tastes flatter. In a pan sauce or dressing it is better to use finely diced brown onion, red onion or spring onion whites than to leave the eschalot out entirely. Where eschalots are served whole, leaving them out changes the dish completely.