Shallots look like small brown onions and have a flavor that's milder and sweeter than an onion and less harsh than garlic. Like garlic, shallots are composed of multiple cloves—usually 2—under a thin, papery skin, and their flesh usually has a pale-purple color. A standard ingredient in French cooking, shallots are frequently added to vinaigrettes and added to a variety of soups, stews, and sauces (notably, béarnaise).