12 Thanksgiving Onion, Leek, and Shallot Recipes for Layers of Flavor (2024)

FAQs

How many shallots for one leek? ›

Shallots, similar to leeks, have a delicate mild onion flavor with a hint of garlic and could be used as a substitute in any cooked dish you would use leeks. Simply substitute one large leek with about six to eight shallots.

Substitute 1 large leeks with 1 medium onion. This substitute works great if the leeks aren't being cooked or just added raw into a dish.

Leeks are the mildest of the onion family and really shine when they're cooked, offering a lovely subtlety to dishes and a delicate, melty texture. Typically, the white and light green parts are consumed, while the dark green tops are left out, being full of fibers and hard to chew.

Fall is the optimum time to plant leeks in mild climates. Harvest leeks all through the winter and into the following spring. Even milder and sweeter than shallots, their flavor makes them prized ingredients in stews, stir-fries, and soups.

A good substitution rule to follow is three small shallots for every small onion. Happily, no matter what you choose, it will cook the same way, but your wallet will feel a bit lighter if you choose shallots — they're typically about two to three times the cost.

You can use shallots in most recipes that call for onions; you'll just need more shallots to equal an onion by volume—roughly 3 to 4 shallots per small yellow onion. Shallots will impart a more mild flavor, but for most recipes that isn't a problem.

Leeks look like overgrown green onions, but have a milder, more delicate flavor than onions.

Mostly just the white and light green parts are eaten, though the darker green parts have plenty of flavor and can either be cooked longer to tenderize them, or used when making homemade soup stock.

Leeks are sweeter and milder than onions and can be eaten raw. If cooking, wash before steaming, boiling, or pan-frying. Any recipe that calls for onions can be easily replaced by leeks.

Leek is an expensive crop to grow, because it is labor intensive. Hand labor is required for all stages of production including: transplanting, weeding, harvesting, washing and packing.

What onion is closest to a leek? ›

Green onions or scallions look the most similar to leeks, and they do have a similar flavor.

You can either: Eat Them Raw: Like onions, raw leeks have a pretty strong flavor. But when they are very thinly sliced, they can be a nice garnish for soups, salads, roasted veggies, meats, fishes, or other dishes. Or you can also mix them into green salads, dips, or salad dressings.

The Reason Chefs Love Shallots So Much

"They are always very elegant when cut and look great fried or sautéed with vegetables. They are also very easy to use—instead of using half an onion and saving the rest for another dish, you can just cut exactly the amount you need from smaller shallots."

Leeks are alliums, so they're related to garlic, chives, shallots, and onions. Tasting them, you can tell. They have a sweet, oniony flavor that adds depth to soups, stews, pastas, and more!

Did you know that leek is easier to digest than onions? soups instead of onions.

Shallots and Celery

This dynamic duo works together to replicate leeks by matching the mild oniony flavor of shallots with the slightly stringy sweetness of celery. Use the volume of leeks recommended in a recipe for this swap; if a recipe calls for one cup of sliced leeks, use half a cup each of shallots and celery.

Leeks. Another allium variety that will work as a shallot substitute is the versatile leek, which boasts a sweeter, milder flavor profile similar to shallots. To use a leek, thoroughly rinse it first, then thinly slice the white and light green parts.

We use the guideline that one medium-size shallot (which is about the size of a golf ball) yields 3 tablespoons of minced shallot, which translates to 1 ounce (or 28 grams). THE BOTTOM LINE: When cooking our recipes, a medium shallot should yield about 3 tablespoons of minced shallot.

We use the following basic equivalencies: 1 Large Shallot = 1/2 cup minced or sliced. 1 Medium Shallot = 1/4 cup minced or sliced. 1 Small Shallot = 2 tablespoons minced or sliced.