Shallot
Usually introduced around 6 months
Choking notes
Raw shallot has firm, slippery layers that can be hard for a baby to manage. Cook it soft and chop it finely. If you ever offer it raw, mince it very finely and mix it into other food rather than serving pieces or rings on their own.
How to serve by age
6-9 months
Shallot is a mild member of the onion family. Peel and finely chop it, then cook it soft by sautéing gently or simmering it into a purée, soup, or vegetable mash. Cooking tames the sharp flavour and softens the firm layers. Skip raw shallot at this age.
Finely chopped and cooked soft into a dish.
9-12 months
Keep cooking shallot soft and finely chopped, stirred through soft dishes your baby eats. Sautéed shallot folded into mashed vegetables, lentils, or scrambled egg adds gentle flavour without any firm raw pieces.
Finely chopped, cooked soft, mixed into food.
12-18 months
Cooked shallot can be part of family meals, finely chopped and softened into sauces, stews, or roasted vegetables. If you offer a little raw shallot, mince it very finely and mix it into a soft dish, since raw layers are firm and slippery.
Finely chopped cooked, or very finely minced if raw.
Key nutrients
Common questions
When can my baby eat Shallot?
Most babies can try Shallot from around 6 months, once they show signs of readiness. Check the prep and cut-size notes above before you start.
General informational content, not medical advice. Always consult your pediatrician about introducing new foods, especially if your baby has any medical conditions or family history of allergies.
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