"The shallot is a member of the lily family and closely related to the onion. Their small bulbs usually sport a papery, reddish-brown skin and a white interior flesh that has a sweeter flavor than even mild onions." {via BigOven}
Gall, I wish I had known that a few weeks ago...before I headed to the grocery store feeling quite smug and adventurous that I was going to make this fabulous fancy schmancy recipe only to walk out empty-handed feeling defeated, deflated, and not to mention famished.
Now, I know what you're thinking, "katie, why didn't you ask someone, you dumbbell?" I did silly, but those stock boys are just as clueless as moi!
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