The color of Shallots range from coppery brown to purplish rose and their white interior is usually subtly tinged with green or purple. Choose firm, round shallots with dry skin. Avoid any bulbs that have started to sprout or have dark or soft spots. Shallots are less bitter than onions. When cooked, they take on a really nice sweet flavor. Since they're milder than onions or garlic, shallots are often used when they're going to be eaten raw and are a favorite particularly in making salad dressings.