Shallots: Sometimes shallots have a sweet, bold flavour. Ideal in sauces and gravies, or sautéed and added to vegetable side dishes. Shallots are very mild and sweet. You can use them when you do not want an overpowering onion flavour in your dishes. They are good raw or cooked. Shallots are available in a wide range of shapes and sizes. Available year-round, shallots’ flavour intensifies throughout their winter storage. They are also indispensable to Asian dishes. Shallots tasted good when crisp-fried or ground into curry pastes. Other names for shallots based on their color: Gray Shallot, Red Shallot
Pearl onions: Tiny and sweet pearl onions come in different colors – pink/red, white and yellow. They taste much sweeter and milder than larger onions. These onions give good taste both raw and cooked. In Southern states of India, people use these pearl onions in saambar, chutney and make spicy curry by adding various types of masala. These onions are available in market throughout the year and available in small mesh bags. In India, you will see these onions in vegetable markets sold in bulk.