Shallots. A miraculous flavor, part onion and part garlic in the way it grows. Strangely, they are actually a species all thier own. Useful for so many applications in cooking I hardly know where to begin. Basically they can be used in almost any dish where one might otherwise use onion, the shallot is sweeter and has a more mild flavor than onion with some subtle flavors that remind you of garlic. French cooking in particular makes heavy use of the shallot, especially when it comes to seafood dishes, sauces, etc. This is where my facination with "the other onion" really comes into play. Anyhow, I thought I would pay a little homage to this little bulb with a picture. So next time you're in the produce market, pick up a few shallots and give them a try. You won't be disappointed.