Shallots are an important component of our gourmet tradition in France. On closer inspection, it does appear in some of our most frequent foods, such as meats in sauce, salads, and sauces. It is a potent taste enhancer that offers relief to our modest meals, even the simplest, for good reason. **Shallots are used in a variety of famous French sauces, including Béarnaise, du Diable, Bordeaux, Bercy, and others. **Scallops are served with local shallots in Brittany. **It's used to produce the famed Nantes white butter, which is made with salted butter, shallots, and a dash of cider vinegar in Nantes. This entails first melting the chopped shallots in the vinegar until all of the liquid has evaporated, then pressing the shallots into a muslin bag to collect the juices. When ready to serve, combine the juices with a teaspoon of crème fraîche in a double boiler, then gently add the butter as it melts while continuing to whisk; **Make a chilled shallot soup with butter, milk, cottage cheese, chicken stock, potatoes, shallots, and parsley. **Shallot vinegar is made by chopping the shallots and marinating them in the vinegar. It's great for salad dressings and deglazing baked items. **Shallots in foil are made by coating them with olive oil, covering them in aluminum foil, and baking them at 180° C for about 20 minutes. They go well with meat or seafood. They can be caramelized towards the conclusion of the cooking process by sprinkling sugar on top; **In French bistros, the flank steak with shallot is the most popular meal. In the same way, we prepare the tab. Cook the steaks on all sides before placing them in a hot dish. Remove the excess fat, then add the butter and the chopped shallots to simmer. Season with salt and pepper, and a splash of wine or cider vinegar if desired. Remove the pan from the heat and finish with a knob of butter. Season the steaks with salt and pepper, then top them with shallots and serve with fries right away. **Fresh sardines are breaded and fried in oil in Côte d'Ivoire, then served with shallot-soaked vinegar. **Malaysia and Indonesia are also big fans of shallots. It can be eaten raw, fried, or marinated. **Shouldots that are sprouting should not be thrown away. Raw or cooked, they're excellent. Furthermore, in Louisiana, a type is grown for its green stems, which are substituted for green onions.