Roughly the same size or slightly larger than pickling onions, their skin colour ranges from coppery yellow to reddish brown. Shallots have a more delicate, sweeter taste and finer texture than onions. Shallots can be eaten raw, cooked or pickled. Shallots can add flavour and texture to recipes. They can be used in soups, braises, stews, pizzas, pies, pasta dishes, salads, sandwiches, sauces, chutneys and stir fries