Substitutions / shallots
What to use instead of shallots
Use yellow onion in equal amounts. Sharper and less sweet than shallots; mince finely and use the same amount.
Every option, best first
| Use instead | How much | What changes |
|---|---|---|
| Yellow onion | 1:1 | Sharper and less sweet than shallots; mince finely and use the same amount. |
| Red onion | 1:1 | More pungent raw, but mellows well when cooked; color can bleed into pale dishes. |
| Green onion | 1:1 by volume | Milder and fresher-tasting; white parts are the closest stand-in, green parts add a different note. |
A word on how to read these
A substitution is a trade, not an equivalence. The ratio gets the quantity right; the third column is the part worth reading, because it tells you what you are giving up. In a stew, most of these are invisible. In a cake — where flour, liquid, fat and leavening are in a fixed relationship — the same swap can change the crumb.
Why baking notices and stew doesn't →
Where these came from
These substitutions were written by Gather's own kitchen model — the same one the app uses when you tap an ingredient and ask what else would work — then checked and saved as a fixed list in July 2026. Nothing on this page is generated while you read it. They are a good starting point and not a substitute for tasting as you go.