The Echalion

An elongated onion variety
It has yellowy pink skin and white flesh with a slightly pink tinge. It is a juicy onion with a mild flavour.

Easy to cook
The shape of its very elongated bulb as well as its overall high calibre make this echalion very easy to peel and cut. Its qualities ensure that it is very popular with restaurateurs

Milder than a yellow onion
Better cooked, the echalion is milder and juicier than an onion. Its subtle taste is found in its peppery flavour. It adds sweetness to tarts and soups.

Not to be confused with the Traditional shallot
Echalions are much more elongated and generally larger than a long Traditional shallot. Additionally, in spite of its English names "Echalion Shallot", "Banana shallot" and "Torpedo shallot", echalions are not part of the shallot family, but belong to the onion family. It is therefore cultivated in the same way as an onion: a seed is sown and develops into a bulb, whereas for Traditional shallot, a shallot is planted and develops into a cluster of shallots.