both of these photos are of spring shallots.
here's a photo from the wortix blog of dried shallots.
My experience with shallots, by Julia:
Shallots are a great allium, and one can compare them to a sweet yellow onion or a scallion, but they have a more complex flavor all their own. We are focusing on 'spring shallots' on our farm and I don't know how I lived without them. I use them everywhere I would a green onion/scallion. But I love onions. You can tame their heat a little if using them in any raw application by chopping them up (after cleaning them like a scallion...), then letting them soak/marinate in a bit of oil (I use olive oil.) They can be cooked of course.
Shallot Salad Dressing
1 spring shallot, cleaned and chopped, include most of the light green part
1/3 cup (or to taste) vinegar: we use champagne or sherry vingear
1 tablespoon Dijon mustard
S & P to taste
3/4 cup best olive oil
Whirl everything in a blender or food processor. I use an immersion blender for this with the 'jar' that came with it: any jar will do. Super easy! You control the quality of the ingredients! enjoy.
Preheat the oven to 375 F.
3 medium shallots, unpeeled
1 cup unsweetened coconut milk
1/2 cup smooth peanut butter
3 tablespoons natural sugar, preferably maple sugar or evaporated cane sugar
1/2 teaspoon cayenne pepper
1 tablespoon shoyu
2 tablespoons plus 1 teaspoon fresh lime juice
Place the shallots on a parchment-covered baking sheet and roast until they are very tender and the juices have started to ooze out, 30 to 35 minutes. Let the shallots cool slightly, and then squeeze the pulp out of the skins. Place the shallot pulp and all the remaining ingredients in a food processor or blender, and blend until smooth. The sauce will keep, covered and refrigerated for up to a week. Warm before serving.
Makes 2 cups.