- Tight fitting, coppery-brown to pink outer skins
- Firm, crisp white inner flesh with a pink tinge
- Round to slightly elongated in shape, often comprised of 2 to 3 segments
- Delicate and sweet flavour
Roasted or caramelised and used to accompany all types of meat and fish dishes, eschalots are ideal to use in soups, dressings, stocks and sauces rather than onions due to their milder and more delicate flavour.