Shallots have a mild onion flavor, perfect for thinly slicing and eating raw, and equally delicious when cooked. They are great on a Sicilian Fennel and Orange Salad, crisped and fried for a punchy homemade chili crisp, or slowly caramelized in French onion soup. Tip: to tame the bite of raw shallots for salads and dressings, soak thinly sliced shallots in vinegar or lemon juice for about 10 minutes. They’ll turn sweet, mellow and lightly pickled.