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Called shallots in many Australian states as well as French shallots. They are a small onion which grows in clusters with a papery golden/brown skin. Milder than onions they are used in French and Asian cooking. They are an important ingredient in many French sauces.


Available most of the year. When Australian Eschallots are not available imported are sold. Golden and pinky/grey Eschallots are both available depending on the time of year.

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