shallots vs onions

[StuckOnARollercoaster]

am practising a beef bourgignon ahead of a family dinner in a few weeks and have forgotten to get shallots, so for today will replace with finely chopped onion.
What is the advantage of shallots vs onions (apart from they are so much more fiddly to peel and chop) - should i use less onion as I think they are stronger tasting than shallots?

The shallots stay whole and look appealing. Chopped onions will give you a different texture.

ahh thanks!

• see I've also misread the recipe - went back and had a look and indeed the shallots were just supposed to be peeled, not chopped!

Well its all in the slow cooker and smells fab, will see how it turns out later tonight!

It'll taste lovely, I'm sure.

Hmmm, not sure about the comparitve taste qualities of shallots and onions. Obv as cog says the shallots can remain whole.

I do know that shallots have a much lower carbohyrate count (less sugars) than onions, but since they are about 10 times the price then even when low carbing I always still just used onions.

Onions were always fine. If subbing for whole shallots then I tended to go for really big chunky bits of onion. If subbing for diced shallots, then I just diced the onion v fine. No problems.