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.

In summary, shallots are small, elongated bulbs with a mild, sweet flavor, green onions are young onions with a mild onion flavor, and leeks are milder in flavor with a larger white bulb.

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.

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.

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.

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.

In addition to their great flavor, leeks are also a good source of dietary fiber, and contain large amounts of folic acid, calcium, potassium, and vitamin C. They have laxative, antiseptic, diuretic, and anti-arthritic properties and are easier to digest than regular onions.

What onion is closest to a leek? ›

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

Leeks are not green onions. While both are considered part of the onion family, these are two different herbs. Known scientifically as allium porrum, the leek looks like a large green onion stalk. Even the young and thinner leeks are much bigger than green onions would be.

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.

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!

Leeks have a mildly sweet flavor that is reminiscent of other alliums, such as onions, shallots, garlic, and chives. They are often used the way onions are — as part of a base of flavors for soups, stews, and other long-cooking dishes. However, their more mild flavor means they can be enjoyed on their own as well.

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.

You can substitute shallots in nearly any recipe that calls for onions—just make sure you're using the same volume. (For example, several medium shallots equals about one small onion.)

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.