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Like garlic, shallots are formed in clusters of offsets with a head
composed of multiple cloves. Their skin color can vary from
golden brown to gray to rose red, and their off-white flesh is
usually tinged with green or magenta. Shallots are much favored
by chefs because of their firm texture and sweet, aromatic, yet
pungent, flavor. The shallot is a relative of the onion, and tastes a
bit like an onion, but has a sweeter, milder, yet richer and more
complex flavor. Shallots tend to be more expensive than onions.
They can be stored for at least 6 months.