Garlic, shallots, and onions are the holy trinity of the kitchen. Found in nearly every cuisine around the world, these aromatic alliums bring depth and character to countless dishes. But if you find yourself out of one, can you substitute another without ruining your recipe?
I say: yes—but there are some things to think about before you use them.
Understanding the Flavor Profiles
Though they’re related, garlic, shallots, and onions each bring something different to the table.
Onions are bold and pungent when raw, but mellow and sweet once cooked. They’re the most common allium and often serve as the base for soups, stews, stir-fries, and sauces.
Shallots are milder and more delicate than onions. They have a subtle sweetness and a whisper of garlic flavor, making them perfect for salad dressings, pan sauces, and dishes where a softer touch is needed.
Garlic is the strongest in flavor. Raw, it’s sharp and spicy. Cooked, it transforms into something sweet, nutty, and savory. It’s rarely used in large quantities but plays a key role in adding complexity to almost any savory dish.
Making Smart Substitutions
Swapping these ingredients isn’t always one-to-one, but it can absolutely be done with a little care.
If a recipe calls for shallots and you only have onions, use about half as much onion since it has a stronger flavor. This works well in cooked dishes. For raw uses like vinaigrettes, reach for a sweet onion (like red or yellow) and slice it thinly.
Using shallots instead of onions is also doable, especially in smaller portions or more refined dishes. Shallots won’t overwhelm other ingredients, which can be a bonus in lighter meals.
Substituting garlic is a little trickier. If you’re out of garlic, finely minced shallots or onions can bring some savory backbone to the dish, but they won’t replicate garlic’s distinct flavor. On the flip side, if you want to use garlic in place of shallots or onions, do so sparingly—just a clove or two will likely be enough, especially if you’re cooking a dish with a short cook time like pasta or stir-fry.
Cooking Considerations
Garlic cooks quickly and burns easily, turning bitter if left in hot oil too long. If you’re using it with onions or shallots, add it later in the cooking process to avoid scorching it.
Onions and shallots, in contrast, are more forgiving. They need more time to soften and caramelize, often forming the flavor base of a dish.
For raw uses, shallots are absolutely your best friend. They’re perfect on the palate and ideal for uncooked sauces and toppings. Raw garlic is powerful—definitely use in small doses, like in aioli or garlic bread, but too intense if overused. Onions can be overwhelming (not my favorite to tell you the truth) raw unless they’re thinly sliced, quick-pickled, or sweet varieties.
The Bottom Line
Garlic, shallots, and onions can absolutely be substituted for one another in most cooked dishes. The key is to adjust the amount and think about the role the ingredient plays in the dish—whether it’s bold and central or soft and subtle.
Making a smart swap can not only save your recipe but might also lead to a new favorite version of it.
Have a favorite garlic-onion-shallot swap story or trick? Share it in the comments!
Need more info? Check out my latest You Tube video- https://youtube.com/shorts/yxiGQ7Ql6Ug?si=A4_jM01MXDhRmhcm
