Shallots (Allium cepa Aggregatum Group) are small, elongated members of the onion family with coppery, reddish, or golden skins and pale purple-white flesh. Their flavor is milder and more delicate than most onions, with subtle sweetness that develops further when cooked. Shallots provide fructans, organosulfur compounds, quercetin and other flavonoids, along with small amounts of vitamins and minerals. Their layered bulbs can be minced raw into dressings and sauces or sautéed, roasted, caramelized, and quick-pickled for a wide variety of savory dishes.