Shallot, (Allium cepa var. aggregatum) is of the species Allium cepa, a small bulb vegetable related to the onion whose name is derived from Ascalon, an ancient port in Palestine, suggesting the plant originated from the Middle East. It was already being grown in France at the time of the Carolingians Kings (AD 751-987).
Makes me respectful of my little yellow shallots pulled and drying in the sun this weekend.
Like garlic, shallots are formed in clusters of offsets with a head composed of multiple cloves. The shallot is widely used for flavouring French sauces bercy, béarnaise, red wine and white butter.