French Shallots are tender in texture, mild in flavor (less pungent than the onion), and quick-cooking. Thought to have originated from an ancient Palestinian city, shallots are now widely used in French cuisine. Shallots resemble garlic bulbs more than onions because each head is made up of several cloves and is covered with a thin, paper-like skin. Shallots are hand selected to ensure excellent quality. Skin color can range from pale brown or gray to a soft rose. Once exposed, the ivory flesh is usually marked by a pale green or purple color.