Are you hoping to be a winner? Then Allium cepa var. ascalonicum is your golden ticket! 
This particular “ticket” – not to be had from any lottery dispenser – is actually a supreme shallot.
Why bother with such an insignificantly small bulb as a prize, especially when you can have a heftier onion trophy? That’s a good question with an even better answer.
Although other alliums – such as regular drying onions, ramps, garlic (and their scapes), scallions, leeks and bunching onions – usually take the top place, shallots are the true treasure.
Ever hear of good things coming in small packages? It’s definitely true here since shallots trump the onion in many ways. First, they’re delightfully more delicately flavored – mildly-sweet with a hint of caramel and touch of garlicky piquancy.
Shallots are also winners by offering you their riches in fiber, vitamins A, B6, and C, potassium, folate, manganese and antioxidants (which are released when bulbs are sliced or crushed).
Most likely originating in Southeast Asia, they spread throughout India and the Mediterranean region. Highly noted in Greek history and literature, they were transported further through trading and general crop movements.
Although cultivated for thousands of years, today they’ve become rather an unknown treasure just waiting to be rediscovered. This is especially so for the true French shallot you’ll have to grow to experience.
So why are shallots such a treasure? If you’ve never had the pleasure of sampling one, you’re in for a real treat.
Although on the outside shallots may appear like an onion, they’re composed of clusters with each clove covered with coppery skin. Inside they’re more similar to garlic, lacking rings like onions.
Aside from its milder flavor, its texture and unique aroma have earned it a “favorites” award for a diverse number of dishes. You can use the bulbs, cook the leaves (as a vegetable), add to salads, pickle it, shave it raw, or even top your trophy dish with shallot flowers.
Like garlic, shallots should be planted in autumn in our area. Most likely bulbs (seeds aren’t as reliable or true) will need to be ordered as early as possible this month.
Shallots prefer a rich-moist soil that’s somewhat sandy, but will grow in many soil types as long as they’re fertile and well drained.
Break bulbs apart into individual cloves. Plant them 6-8” apart with root end down (points up please!) then cover with more compost. Leave about one third of bulb tops exposed. Sprinkle soil surface generously with fine ashes so any fungus thieves won’t steal away your prize.
Keep lightly moistened by watering until rain arrives, and pray it comes this autumn.
Growing similarly to garlic, shallots’ early leafing will die back in winter, only to resprout in early spring when bulbs start forming.
Adding nitrogen-rich fertilizer, as well as frequent watering, will enhance your growing treasure.
In about 90-120 days when leaves have dried off, gently lift bulbs from their bed to claim your jackpot. After curing in a shaded, well-ventilated area for a couple weeks, they’ll be ready for you to savor: your very own shallottery!
Resources
The Spruce Eats
What Are Shallots?
Food Print
Real Food Encyclopedia – Shallot
Britannica
Shallot | Growing, Harvesting, Cooking
Shallot Sources:
Territorial Seeds
Hudson Valley Seed Co.
French Grey shallot
Keene Garlic
Conservor, Red and Dutch Yellow shallots
Organic Heirloom Gardens
https://organicheirloomgardens.com
Several varieties
Recipe:
Golden Caramelized Shallots
2 pounds whole shallots peeled (place in boiling water for 1 minute so skins slip off easily)
2 tablespoons cooking type olive oil
3 tablespoons honey, good real maple syrup or agave nectar
3 tablespoons balsamic vinegar
1/8 teaspoon sea salt
¼ teaspoon freshly ground white pepper (black may be used but is more pronounced)
1 teaspoon fresh rosemary, finely minced
Zest of one organic lemon or lime
¼ cup chopped raw pistachio nuts
Preheat oven to 400°F.
In heavy ovenproof skillet (cast iron is the best) heat olive oil until hot. Add shallots and honey, stirring until shallots begin to brown. Add vinegar, salt and pepper then stir until shallots are well coated.
Sprinkle the rosemary over the shallots and roast in the oven about 20-30 minutes until caramelized.
Remove from the oven and sprinkle with lemon zest and pistachio nuts, then serve as a side dish, topping for meats, poultry or seafood. Or serve warm or chilled on salads or in sandwiches as a piquant relish.
Oregon State University Extension
