Rare Vintage Corning Ware Spice of Life collection was only producedbetween 1970 – 1975. This the L’Echalote 1 Quart with the PYREX LID. The 1 Q is very hard to find. Used gently & lovingly for years. It has held many wonderful recipes& was a part of some many memories. Let our joy be felt by the next owner. This piece is unique in itself. These things were built tolast. The beautiful image of a Tomato, Mushrooms, Artichokes, Onions and ofcourse L’Echalote is on both sides. L’Echalote is a French word that translates to Shallot. This collection is safe for: Range – Oven – Microwave. 8.5″L x 8.5″W x 2H. Shallots / L’Echalote are not merely small onions; they’re totallyseparate relative of onions known as Allium ascalonium. This ingredient growsin clusters underground like garlic, with each bulb sheathed by a thin, copper-colored husk. Shallots are harvested the same way as the other foods inthe family by them digging up once the top of the vegetable crowns the dirt. This perennial plant got the name shallot from ancient Greeks whocame across the food while trading in the ancient port of Ashkalon, now inIsrael. In the 11th century, crusaders brought shallots to Europe from theMiddle East. Shallots may have traveled from Central and Southeast Asia, butonce they arrived in France, they became a big part of French cooking. That’swhy to this day, shallots are still very much associated with classical Frenchcuisine, despite the fact that they are cooked with all over the world. They don’t require any special preparation; you would treat themlike an onion or garlic. Cut off the ends of the shallot and peel the paperyskin off to reveal its have white and purple-tinged skin. Separate the bulbsand prepare as the recipe directs-usually chopping and cooking to soften andcaramelize.