How to choose the best:

Shallot

Avoid any bulbs with green sprouts or brown spots on the outside.

Look for a firm, plump bulb, which should feel heavy for its size, and be free of any damp spots.

Dry, papery skins are the goal here.

Store shallots in a cool, dark place, such as the inside your cabinets. Outside of the fridge is best, to preserve quality.

Shallots need all the same conditions as do garlic and onions, so you’ll do well to simply store them together.