to think the only reason for shallots is to make recipe books seem important

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I mean what is the point?

They are luuuuuuuuuuuuuuuurvely and taste different to bog standard onions

Less 'oniony' than onions?

I like them.

yanbu. I have to trek to the big out of town supermarket for them, can't get them in the smaller stores. Total PITA.

Agree with you OP, their only purpose is to posh up an otherwise standard recipe.

Proper onions don't fit in jars when you pickle them.
And pickling is what shallots is for.

YABU. Milder flavour than big onions for delicate dishes... Or, in the case of something like Boeuf Bourgignon where they're added whole, the shape and texture... Otherwise, red onions, white onions, spanish onions, spring onions... what would be the point of any of them?

no they don't

one red onion is like 3 or 6 shallots - mild taste and far less bloody peeling

YABU

they have a distinct flavour from onions, sweeter and softer. It gives a more delicate base to finer dishes like spinach and fish compared to a strong onion base for a meaty bolognase or some such.

Maybe your taste buds don't pick them up but they are lovely.

I like them. They're sweet and less peppery.

I adore shallots, especially with rabbit... which is what we are having for supper tonight!

but they are so fiddly

Not really... and you don't have to cut them up, only peel them, so there is no crying involved.

They do taste nice and are great when left whole in a casserole but I agree they can be a right PITA to prepare.

If you could buy ready-peeled, whole, frozen shallots I'd be a very happy bunny.

The only time in my own cooking that I think they make a big difference is in stifado - I quickly fry several whole shallots until they're a bit brown, then bung them in the stifado so they all float on the top for the last hour of the oven time - they really bring together the sauce, like The Dude's rug brings together his room.

a tip for making peeling much easier is to drop into boiling water for 30 seconsds.

But YABU the point of shallots is the flavour.

I shall give the boiling water trick a try next time. Thanks!

Shallots are great, especially when you don't want to use a whole onion. They sell them everywhere here in Brussels, even at my local corner shop. Def not a poncey ingredient here, just normal really!

Those long ones are much easier to chop than onions.