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Echalion shallots

The elegant echalion, commonly known as the banana shallot, is actually a cross between a shallot and an onion, and can vary quite widely from small and slender to plump and near onion-sized. Echalions are quite rightly prized by chefs for their particularly sweet, subtle flavour and
tender layers. They soften quickly and caramelise like a dream, especially when glazed
with sweet vinegar or a touch of sugar – delicious for a savoury tarte tatin. 

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