A member of the onion family, shallots are best thought of as a cross between garlic and an onion. The French frequently use shallots in their cooking while here in the US Dried Shallots are becoming more popular in the baking of breads or crumbled and sprinkled over burgers, chicken, fish, omelets, vegetable dishes, salads, salad dressings, sauces, soups and steaks.