Shallots Substitute

One of the most popular uses for shallots is in a tasty Béarnaise Sauce on top of juicy steak. Shallots have many other tasty uses in the kitchen too! Many of which are quite simple and add a ton of flavor.

Due to their milder flavor in comparison to onions, shallots are great for adding flavor to uncooked dishes such as salads or salad dressings. In addition, they are equally tasty when caramelized or added to sauces. They can even be pickled, fried, or roasted!

With so many options for using shallots, once you start using them you are likely to want to find more and more recipes to use them in. What happens when you go to make a dish with shallots and realize you are out, though? What if your grocery store runs out? Simply reach for a substitute!

While shallots have their unique flavor, they are a member of a family of vegetables with similar qualities. This makes it quite easy to find a tasty substitute! 

What Is A Shallot?

Often described as a cross between an onion and garlic, shallots play a similar role in flavoring food the way that garlic and onions do. Shallots are smaller than an onion and larger than a clove of garlic which is another reason they are often referred to as a cross between garlic and onion.

Other foods that fall into this category are chives, scallions, and leeks. All of these are types of allium vegetables. Members of the allium family are well known in the kitchen for their aroma and flavor.

While shallots are a member of this fragrant family, they are specifically a type of onion. Shallots have their own milder and sweeter flavor that distinctly separates them from an onion though. Therefore, many chefs place shallots in a category on their own.

How To Substitute For Shallots

You can probably guess that any of the vegetables named above will be great substitutes for shallots. You are correct!

A great thing about having several vegetables in the same family is that they make it easy to find a substitute. All of these are my top picks that can be used as substitutes for shallots:

• Leeks
• Scallions
• Chives
• Yellow onions
• White onions
• Pearl onions
• Red onions
• Garlic
• Garlic scapes

Remember that each of these does have its own unique flavor and some are quite stronger than shallots. Therefore, it is important to learn how to best use each of these individual and aromatic veggies to get the best results.

These substitutes may all come from the same flavor family; however, they are all quite different in size. Due to this, you will need to know how to measure each different substitute to equal one shallot.

The Best Substitutes For Shallots

1. Leeks

In the United States, leeks are probably one of the least used members of the allium family. They are the most closely related in taste to the shallots, though! So, if you are looking for a quick and easy substitute that is straight across – try some leeks!

While you can substitute leeks in a 1:1 ratio, leeks are shaped and sized differently than shallots. If the recipe calls for volume, such as tablespoons or cups, measure 1:1 for shallots.

If your recipe calls for 1 large chopped shallot, that equals approximately ½ cup (depending on the size of the shallots). 1 medium shallot equals ¼ cup chopped, and a small shallot is typically 2 tablespoons of shallot chopped.

Use the white or light green portion of the center of the leek for best results. This portion of 1 leek equals roughly 1 cup of leek when chopped.

Leeks can be used to replace both cooked and raw shallots. The one thing to keep in mind if using them in a hot dish is that leeks cook quite a bit faster than shallots. Add leeks later in the cooking process – just before serving – to keep them from over-cooking.

2. Scallions (aka Green Onions)

Technically, scallions are young green onions; however, the two are commonly used interchangeably. 

Both are sold in a bunch and have a white onion bulb at the bottom of the green stalk. They are also very similar in flavor and can be used in the same way as a substitute for shallot.

Scallions can be used in a 1:1 ratio for shallots. They work well as both a cooked and raw substitute. The trickiest part of using scallions is finding the right measurement.

Measuring by volume is simple. However, if a recipe calls for one chopped shallot you will need to approximate and probably do some taste testing along the way. Begin with chopping about 5 bulbs at the base of the scallion. Add more if needed.

Scallions have a milder flavor compared to other types of larger onions. This makes them a better option to substitute for shallots, as the flavor won’t overpower a dish.

3. Chives

Chives are small grassy vegetables commonly used as a garnish or topping for dishes. They can also be used in cooking.

Chives are mild in flavor and offer a similar taste and aroma to shallots. Their mild flavor makes them a great substitute since they will not quickly overpower the flavors of a dish the way that too much onion or garlic may do. 

Chives are most easily used for a recipe that measures shallots by volume, as it is difficult to make an exact measurement for 1 shallot compared to a bunch of chives.

You can use chives in a 1:1 ratio for chopped shallots in both cooked and raw recipes. You may even find that due to their milder flavor, you add some extra chives at the end.

4. Yellow Onion, Vidalia, or Sweet Yellow Onion

Yellow onion is milder and sweeter than white onions. This makes it more closely related to the flavor of shallot and a great substitute for recipes calling for cooked shallots because it won’t overpower the other flavors.

It can also be a good choice for replacing raw shallots in salads and other similar dishes.

Yellow onions are usually small-medium in size. However, a small yellow onion is still a bit larger than a shallot.

When substituting for raw shallots that are measured in tablespoons or cups, begin with half the amount of onion. For example, replace a ½ cup of shallots with ¼ cup of yellow onion.

If substituting for 1 chopped shallot, begin by substituting a ¼ of a yellow onion for 1 shallot. Depending on the size of the onion you may need to use a full half. Begin with a quarter though and taste your dish, then add more as needed.

You can usually use a 1:1 ratio of cooked yellow onion for cooked shallots. Remember that onion in any form can quickly overpower a dish though. I suggest chopping up a 1:1 ratio but only adding ¼ to ½ to begin with, then add more to taste.

5. White Onion

When you are at the grocery store you may think that grabbing a white onion instead of a yellow onion won’t make much difference. It will. White onions are less sweet and quite a bit sharper in taste than yellow onions.

Yellow onions will always be a better substitute for shallots. In a pinch, white onions can be used as a substitute for recipes that call for cooked shallots.

Due to their more stringent taste, you will use ¼ to ½ the amount of white onion that the recipe calls for in shallots.

If measuring by 1 chopped or diced shallot, begin with a quarter chopped white onion. Add more as needed once you have tasted the flavor.

6. White or Red Pearl Onions

The only place you may have seen a white pearl onion is in a cocktail. These little onions are most often pickled to use in cocktails.

While less commonly found in their raw form, if you do see white pearl onions or red pearl onions in the vegetable aisle go ahead and grab a few! (Leave the pickled ones for cocktails though).

Since these are closer in size to shallots, you can make an easy 1:1 substitution or pearl onions for shallots. Use pearl onions for recipes that call for cooked or raw shallots.

7. Red Onions

Sometimes people think red onions are more potent than white or yellow onions; however, they are actually milder. This makes them a great option as a substitute for raw shallots.

I do not suggest using red onions as a substitute for cooked shallots, though. When cooked, the taste and even color of red onion is not ideal.

Since red onions are popularly used in their raw form to add flavor to salads and dressings you can easily swap out red onion for shallots in a 1:1 ratio if measuring by volume (teaspoon, tablespoon, cups).

Red onions are much larger than shallots though. Therefore, if measuring for 1 chopped shallot begin with ¼ (or even less than a ¼) of chopped red onion. You can add more if needed, but a quarter is probably about the size of one shallot.

8. Garlic

Although shallots are often referred to as a cross between garlic and onion, in most cases garlic is the last resort as a substitute for shallots. This is due to the powerful taste of garlic. Especially raw garlic.

Shallots are milder and sweeter in flavor than raw garlic. On the other hand, cooked or roasted garlic is milder than its raw counterpart. Therefore, garlic can work as a substitute in recipes that call for roasted, sauteed, or cooked shallots.

Use 1 clove of garlic in place of 1 shallot to begin. You may want to add a second clove but wait until you have cooked that first clove. If using volume measurements, use half of what the recipe calls for.

Keep in mind that garlic has a distinct flavor. Unlike some of the substitutes above that have a flavor similar to shallots, even cooked garlic will not mimic the flavor of shallots.

Garlic will add aroma and flavor to a dish, but it will taste like garlic and not shallots.

The best way to use garlic is in addition to other substitutes. By adding garlic to some of the substitutes mentioned above you can get a similar flavor profile to shallots.

*See the tips above for adding garlic or garlic powder for yellow onion, leeks, scallions.

9. Garlic Scapes

Garlic scapes are probably more difficult to come across than shallots. So, you may not find yourself reaching for them as an everyday substitute.

These tender veggies are the green stalks (like an oversized version of chives or scallions) on top of the garlic bulb, that grows above ground. You are most likely only familiar with garlic scapes if you grow your garlic since this part of the garlic has already been removed before the bulbs get to the store

In the case that you happen to grow garlic and have access to the scapes or come across them at a farmers market, try them out! They are tasty and mild in flavor and can be used as a 1:1 substitute for shallots that are measured in volume.

10. Cipollini Onions

This small, sweet Italian onion variety is a perfect swap for shallots if you have them available at your world market (or growing in your garden). Their sweet flavor is less pungent than most onions, making them a great pick with a flavor similar to shallots.

This alternative can be used in a 1:1 ratio in almost any recipe. Use them for sauteed and caramelized dishes.

11. Spring Onions

When I think of spring onions, the first thing I think of is scallions. However, they're not the same!

Spring onions look the same, but they have a small pearl onion-sized bulb at their base underground. Their mild onion flavor makes them a great shallot substitute for salads, stir-fries (and fried rice), or as a garnish.

12. Green Garlic

Tasty green garlic is immature garlic that is harvested while young and tender. The flavor is milder than most garlic with a sweetness similar to shallots.

13. Banana Shallots (Echalion)

These larger shallots are a hybrid cross between an onion and a shallot and are the largest shallot variety you'll find. Banana shallots have a milder, sweeter flavor than ordinary shallots but they're a great 1:1 swap in any recipe.

14. Ramps (Wild Leeks)

Ramps are wild onions with a flavor that combines garlic and onion. The more intense flavor is best used in moderation. You can use ramps in almost any recipe that calls for shallots, but I would start with about half the amount needed. Taste, and add more if desired.

15. Maui Onions

Maui onions have an unmistakable sweet flavor that makes them a great addition to many recipes. They can be used in most recipes where shallots are called for. However, keep your dish's desired flavor in mind - I would use these in salsas, salads, and some pasta but perhaps not in a risotto.

16. Shallot Oil

Shallot oil is a common Taiwanese ingredient but you can also make a great shallot-infused homemade oil to always have this flavor on hand. It has a subtle flavor that's ideal in salad dressings and marinades (like my chicken marinade recipes).

17. Fennel Bulb

Fennel bulbs, with their licorice, anise-like flavor, and sweetness, can be used as a shallot substitute in the right dishes. Try some in your favorite salads or a roasted vegetable medley.

18. Torpedo Onions

These are an heirloom onion variety from Tropea, Italy that have an elongated shape with a look and flavor very similar to shallots. If you can find some, they're ideal for sauteed, roasted, or grilled recipes.

19. Onion Powder or Minced Onion

When you don't have anything else on hand, these two onion seasoning staples can make a good alternative.

Onion flakes or minced onion can be rehydrated and added to your dish. Start with less since onion has a stronger flavor than shallots, and onion flakes have a more concentrated flavor than fresh onion.

Ground onion powder is much more concentrated so add to taste. Start with much less, taste, and add more as needed.

Shallots As A Substitute

There are many different reasons to reach for a substitute. Whatever your reason, these options will all add delicious flavor to your dish.

If you're opting for a substitute because you have never tried shallots, I highly recommend giving them a try at some point. Next time you reach for an onion at the store, look nearby and pick up a shallot to try as well.

As you can see, there are plenty of options to substitute for shallots. On the other hand, shallots are great substitutes for any of these allium veggies!

❔ What Substitute Will You Use?

I hope this list has provided you with plenty of options should you ever find yourself short on shallots. What are your favorite swaps to use for shallots in recipes?

Cooking Substitutes	Herb & Spice Substitutes	Baking Substitutes
Apple Cider Vinegar	Bay Leaf	Tapioca Starch
Sesame Oil	Rosemary (Fresh & Dried)	Cornmeal
Marsala Wine	Turmeric	Potato Starch
Dijon Mustard	Celery Salt	Coconut Sugar
Horseradish	Tarragon	Buttermilk
Red Wine Vinegar	Cardamom	Brown Sugar
Masa Harina	Paprika	Arrowroot Powder
Cream Cheese	Chili Powder	Cornflour
Creme Fraiche		Shortening
Worcestershire Sauce		Vanilla Extract

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