Shallot

To properly store shallots for long-term, keep them in a cool, dry, well-ventilated place, ideally between 32-40°F (0-4°C) with 60-70% humidity.Whole shallots can be stored for up to 2 months in the refrigerator, while cut or chopped shallots should be wrapped tightly and refrigerated for a few days. 

Shallots, a culinary cousin of the onion, offer a delicate, sweet, and piquant flavor that enhances dishes when used raw, cooked, or pickled. They're versatile and work well in sauces, dressings, and as a flavorful addition to various dishes. 

• Raw: Shallots can be added raw to salads, dressings, and vinaigrettes. They're also used in classic mignonette sauce for oysters. 

• Cooked: Shallots can be sauteed, roasted, caramelized, or fried. 

• Sauces and Dressings: Shallots are a great addition to sauces, pan sauces, and vinaigrettes. 

• As a Flavor Enhancer: They add a subtle, yet distinct flavor to dishes like meatloaf, quiche, and stews. 

• Pickled: Shallots can be pickled for a burst of acidity on richer dishes. 

• Garnish: Fried shallots can be used as a crispy garnish on various dishes, according to the Allrecipes website.