Crème Brûlée Onion Shallot is a French heirloom cultivar in the Aggregatum Group that brings sophisticated flavor and beautiful caramelized golden tones to the home garden. Growing to maturity in 115 days, this frost-hardy shallot thrives in zones 3 through 9 and rewards patient gardeners with bulbs that store exceptionally well through winter. The variety name hints at its rich, complex flavor profile, reminiscent of the classic French dessert, with layers of sweetness and depth that develop as the bulbs cure and mellow.
Full Sun
High
3-9
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Moderate
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This shallot earns its French-inspired name through a concentrated sweetness and subtle caramel undertones that intensify after curing, making it exceptional for vinaigrettes, roasted vegetables, and classic French preparations. The bulbs develop with a distinctive golden-bronze exterior that turns deep amber when properly cured, a visual indicator of the flavor development happening inside. Crème Brûlée shallots store remarkably well in cool, dry conditions, lasting months without sprouting or deteriorating when handled correctly, and they produce a generous yield of 4 to 5 times the weight of planted sets.
These shallots excel in applications where their refined flavor can shine without competing with heavier ingredients. Use them to build the aromatic base of French mother sauces, steep them whole in vinegars for complex dressings, or roast them until the outer layers caramelize for a sweet, jammy accompaniment to meats and root vegetables. Their natural sweetness also makes them outstanding pickled or used as a base for elegant soups.
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For seed starting, sow 10 to 12 seeds in a 4 to 6 inch pot and maintain germination temperatures between 50 and 70 degrees Fahrenheit. When seedling tops reach over 5 inches, thin to the strongest plant or transplant into individual containers to develop vigorous starts before moving outdoors.
Transplant hardened-off seedlings or nursery starts outdoors after the last frost date in your zone. Space transplants 6 to 8 inches apart in rows 12 inches wide, setting them at the same depth they grew indoors.
Direct sow shallot seed thinned to the strongest plant when seedlings reach 4 to 5 inches tall, or plant prepared bulbs root-end down, covering with 1/2 inch of soil and mulching with 4 inches of clean straw or leaves to suppress weeds and retain soil moisture.
Harvest Crème Brûlée shallots when the leaves have turned yellow and fallen over naturally, a visual signal that the bulbs have finished storing energy and are ready to cure. Lift bulbs carefully with a fork, being gentle to avoid bruising the delicate outer skin, then lay them on the soil surface to dry for a few hours before moving to cure indoors. Standard yield runs 4 to 5 times the weight of planted bulbs, so a single pound of sets will produce 4 to 5 pounds of cured shallots.
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