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Red Burgundy Shallot

Allium cepa var. aggregatum 'Red Burgundy'

A striking shallot variety with deep burgundy-red skin that adds both flavor and visual appeal to the garden and kitchen. These prolific multipliers produce clusters of medium-sized bulbs with excellent storage qualities and a perfect balance of onion sweetness and garlic complexity. A favorite among home gardeners for its reliability and gourmet appeal.

Harvest

90-110d

Days to harvest

📅

Sun

Full sun

☀️

Zones

5–10

USDA hardiness

🗺️

Height

12-18 inches

📏

Planting Timeline

Zone:

Jan

Feb

Mar

Apr

May

Jun

Jul

Aug

Sep

Oct

Nov

Dec

Direct Sow

Harvest

Direct Sow

Harvest

Showing dates for Red Burgundy Shallot in USDA Zone 7

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Zone Map

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Red Burgundy Shallot · Zones 5–10

What grows well in Zone 7? →

Growing Details

Difficulty

Easy

Spacing6-8 inches

SoilWell-drained, fertile soil with good organic content

pH6.0-7.0

Water1 inch per week, consistent moisture

SeasonCool season

FlavorMild onion flavor with subtle garlic notes, less sharp than regular onions

ColorDeep burgundy-red skin with white flesh

Size1.5-2.5 inches diameter

Zone-by-Zone Planting Calendar

Zone	Indoor Start	Transplant	Direct Sow	Harvest
Zone 3	—	—	May – June	August – October
Zone 4	—	—	April – June	August – October
Zone 5	—	—	April – May	July – November
Zone 6	—	—	April – May	July – November
Zone 7	—	—	March – May	June – November
Zone 8	—	—	March – April	June – December
Zone 9	—	—	February – March	May – December
Zone 10	—	—	January – March	April – December

Complete Growing Guide

Light: Full sun (6 or more hours of direct sunlight a day). Soil: High Organic Matter, Loam (Silt), Sand. Soil pH: Alkaline (>8.0), Neutral (6.0-8.0). Drainage: Good Drainage, Moist. Height: 1 ft. 0 in. - 1 ft. 6 in.. Spread: 0 ft. 6 in. - 1 ft. 0 in.. Spacing: Less than 12 inches, 12 inches-3 feet. Maintenance: Medium. Regions: Coastal, Mountains, Piedmont.

Harvesting

Flowers wither and convert to bulblets

Type: Capsule.

Harvest time: Summer

Bloom time: Summer

Storage & Preservation

Properly cured Red Burgundy shallots store exceptionally well for 6-8 months in cool (32-40°F), dry conditions with good air circulation. Braid the dried tops together or store in mesh bags, keeping them in a basement, garage, or pantry away from heat sources. Check stored bulbs monthly and remove any showing soft spots or sprouting.

For shorter-term storage, keep whole bulbs in a cool, dark pantry for up to 3 months — avoid refrigeration which can trigger sprouting. Once peeled, refrigerate unused shallots in a sealed container for up to 2 weeks.

Preserve surplus shallots by pickling whole small bulbs in white wine vinegar with herbs, or slice and dehydrate for long-term storage as seasoning flakes. Freeze peeled, chopped shallots in ice cube trays with olive oil for convenient cooking portions, though texture will soften. The intense flavor of Red Burgundy shallots concentrates beautifully when roasted and frozen in portions.

History & Origin

Red Burgundy shallots trace their lineage to the wine regions of France, where they've been cultivated since at least the 12th century. The variety likely originated in the Burgundy region, developing its distinctive deep red coloring through centuries of selection by French gardeners who prized both its storage qualities and complex flavor profile that complemented the region's renowned cuisine.

Traditional French shallot varieties were brought to North America by early colonists, but Red Burgundy specifically gained popularity among American home gardeners in the late 20th century as interest in gourmet cooking and heirloom varieties surged. The variety represents classic European shallot genetics — true multiplier types that reproduce vegetatively rather than from seed.

French culinary tradition considers shallots indispensable for classic sauces like beurre blanc and mignonette, and Red Burgundy's balanced flavor made it a favorite among professional chefs. Its reliable multiplication rate and excellent storage characteristics helped establish it as a standard variety in American specialty catalogs by the 1990s, bridging the gap between utilitarian onion growing and gourmet gardening.

Advantages

+Disease resistance: Black Walnut, Deer, Rabbits

Considerations

-Toxic: Low severity

Companion Plants

Plant Together

Carrots

Shallots repel carrot flies while carrots help break up soil for shallot bulb development

Tomatoes

Shallots deter aphids, spider mites, and other tomato pests while improving flavor

Lettuce

Shallots repel aphids and root maggots that commonly attack lettuce

Cabbage

Strong sulfur compounds in shallots deter cabbage worms and flea beetles

Peppers

Shallots repel aphids and may help deter nematodes that damage pepper roots

Strawberries

Shallots deter slugs, aphids, and spider mites while potentially improving berry flavor

Roses

Alliums repel aphids, thrips, and may help prevent black spot fungal disease

Parsley

Both plants have similar growing requirements and shallots help repel pests from herbs

Keep Apart

Beans

Shallots can inhibit nitrogen fixation in legume root nodules, reducing bean yields

Peas

Allium compounds interfere with beneficial rhizobia bacteria needed for pea nitrogen fixation

Asparagus

Shallots can stunt asparagus growth and may inhibit spear production

Nutrition Facts

Calories

72kcal(4%)

Protein

2.5g(5%)

Fiber

3.2g(11%)

Carbs

16.8g(6%)

Fat

0.1g(0%)

Vitamin C

8mg(9%)

Vitamin A

0mcg(0%)

Vitamin K

0.8mcg(1%)

Iron

1.2mg(7%)

Calcium

37mg(3%)

Potassium

334mg(7%)

Per 100g serving. % Daily Value based on 2,000 calorie diet. Source: USDA FoodData Central (FDC #170499)

Pests & Disease Resistance

Resistance

Good general disease resistance

Common Pests

Onion thrips, onion maggots, aphids

Diseases

White rot, downy mildew, purple blotch

Frequently Asked Questions

How long do Red Burgundy shallots take to grow from planting to harvest?▼

Red Burgundy shallots require 90-110 days from planting to harvest. Plant bulbs in early spring when soil is workable, and expect to harvest in mid to late summer when tops begin yellowing naturally. The full growing period is essential for developing the characteristic deep burgundy color and complex flavor.

Can you grow Red Burgundy shallots in containers?▼

Yes, Red Burgundy shallots grow excellently in containers at least 8-10 inches deep with good drainage. Use a quality potting mix enriched with compost, space bulbs 4 inches apart, and ensure containers receive full sun. Container growing actually improves drainage, reducing disease risks, though you'll need to water more consistently than garden-planted shallots.

What's the difference between Red Burgundy shallots and regular onions?▼

Red Burgundy shallots have a more complex flavor — milder and sweeter than onions with subtle garlic notes. They grow in clusters from single planted bulbs rather than individual bulbs from seed, store longer (6-8 months), and have distinctive burgundy-red skin. Culinarily, they're preferred for delicate sauces and gourmet cooking where onions would be too harsh.

Are Red Burgundy shallots good for beginner gardeners?▼

Absolutely — Red Burgundy shallots are excellent for beginners. They're grown from bulbs rather than seeds, eliminating germination challenges, and have good natural disease resistance. The multiplying nature means even if some bulbs fail, others typically succeed. They require minimal care beyond basic watering and weeding, making them very forgiving for new gardeners.

When should I plant Red Burgundy shallot bulbs?▼

Plant Red Burgundy shallot bulbs in early spring, 2-4 weeks before your last frost date when soil temperatures reach 35-40°F. In northern climates (zones 3-6), plant as soon as soil is workable. Southern gardeners (zones 8-10) can also plant in fall for spring harvest, taking advantage of mild winter growing conditions.

How many shallots will I get from one Red Burgundy bulb?▼

Each Red Burgundy shallot bulb typically multiplies into 4-8 new bulbs by harvest time, with 6-8 being most common under good growing conditions. Larger planted bulbs and rich, well-prepared soil generally produce higher multiplication rates. This excellent multiplication makes shallots more cost-effective than their higher initial bulb price suggests.