You might call this 'eshalot', 'gold shallot', 'french shallot', or 'shallot'. No matter the name, these are precious 'dish-makers'. We admire the sweet, mild flavour, and the subtle garlicky depth it brings into a dish.
Good for the base of any main dish! Sauces, dips, condiments, curry,
Store in fridge crisper, or dry, cool place during winter
Freshest in autumn or early spring.