Shallot recipes

This is the Lebanese lentil and rice dish that converts everyone who tries it. The crispy shallots aren't a garnish here — they're cooked down in generous quantities until deeply golden and jammy, then fried until shatteringly crisp and piled on top. Cumin and allspice do the heavy lifting on flavour, and the whole thing comes together in one pan.

Macerated shallots form the backbone of the dressing in this summer bread salad, their juices melding with red wine vinegar and good olive oil into something far more complex than a standard vinaigrette. The shallots soften and sweeten as they sit, weaving through ripe tomatoes and torn sourdough that absorbs every drop. This is a salad that gets better as it rests, making it ideal for summer lunches and garden tables.

Shallots have a sweeter, more delicate flavour than onions, which makes them absolutely magnificent in a soup like this. Slow-caramelised until deeply golden, they form a rich, glossy broth that is more refined than the classic version. Finished with cheesy toasts floated on top, this is a bowl that genuinely earns its place on the table.

A proper weeknight pasta that leans entirely on a tangle of soft, sweet shallots melted down with Italian-style sausage and a generous slug of white wine. The shallots dissolve into the sauce and give it a silky, almost luxurious body without a drop of cream. It takes less than 30 minutes and tastes far more considered than the effort involved.