shallots
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ət, ʃəˈlɒt noun
1.
a plant, Allium cepa aggregatum (or A. ascalonicum ), related to the onion, having a divided bulb used for flavoring in cookery.
2.
the bulb of this plant.
Origin:
1655–65; aphetic variant of earlier eschalot < French échalote, diminutive of Middle French eschaloigne scallion
1655–65; aphetic variant of earlier eschalot < French échalote, diminutive of Middle French eschaloigne scallion
Dictionary.com Unabridged
Based on the Random House Dictionary, © Random House, Inc. 2013.
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Based on the Random House Dictionary, © Random House, Inc. 2013.
Cite This Source
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Link To shallots
Collins
World English Dictionary
shallot (ʃəˈlɒt) ![[Click for IPA pronunciation guide]](http://static.sfdict.com/dictstatic/g/d/dictionary_questionbutton_default.gif) | |
| —n | |
| 1. | Also called: scallion an alliaceous plant, Allium ascalonicum, cultivated for its edible bulb |
| 2. | the bulb of this plant, which divides into small sections and is used in cooking for flavouring and as a vegetable |
| [C17: from Old French eschalotte, from Old French eschaloigne, from Latin Ascalōnia caepa Ascalonian onion, from Ascalon, a Palestinian town] | |
Collins English Dictionary - Complete & Unabridged 10th Edition
2009 © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins
Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009
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2009 © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins
Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009
Cite This Source
00:10
Shallots
is always a great word to know.
So is slumgullion. Does it mean:
| a stew of meat, vegetables, potatoes, etc. |
| an arrangement of five objects, as trees, in a square or rectangle, one at each corner and one in the middle. |
Etymonline
Word Origin & History
shallot
1664, from Fr. échalote, from M.Fr. eschalotte, from O.Fr. eschaloigne, from V.L. *escalonia (see scallion).
Online Etymology Dictionary, © 2010 Douglas Harper
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Example sentences
All of these are great at recounting the story, but none throw the delectable smell of shallots cooking in butter into the mix.
In the last minute of cooking add the shallots to the pan.
Saute garlic and shallots in pan until soft and translucent.
Expect the likes of smoked beef tongue with chickpea puree and pickled shallots, and garlic beef tartare under a crusty pastry.
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