French Red

Family: Amaryllidaceae Vegetable

Sweetly pungent and richly aromatic, French Red shallots bring a velvety, coppery-red allure with a tender, fine-grained bite.

At maturity they form compact, well-filled bulbs with a smooth, papery skin and a juicy interior that turns silky in sauces and adds depth to roasted vegetables. Grow French Red for dependable, uniform harvests and the kind of flavor that feels both elegant and unmistakably shallot.

Light: Full SunMaturity: 90 DaysHabit: Bulbing

Planting schedules and alerts are optimized for Columbus (Zone 6b).

Crop Dates

Milestone	Date
Start Indoors	Direct Sow
Last Frost	Apr 25th
Transplant / Sow Outdoors	Apr 25th
Harvest Begins	Jul 24th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	90
Sun Requirements	Full Sun
Growth Habit	Bulbing
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	65
Min Soil Temp (°F)	55
Min Night Temp (°F)	28
Harden Off (days)	Not Required

Culinary Notes

Chef's Note

French Red shallots have that sweetly pungent, aromatic snap that stays bright when raw, but they also liquefy into a silky background flavor when sweated—no need to fight bitterness. They’re the go-to for velvety sauces and quick deglazes where you want aroma first and oniony sharpness second.

Best Uses

chopped raw in vinaigrette and warm salads for a sharp-but-sweet punch
slow-sweated base for pan sauces, gravy, and ragùs
thin slicing and quick-roasting where it turns jammy at the edges
rapid deglaze with wine or stock for a glossy, aromatic glaze

Flavor Profile

sweetly pungent shallot bite velvety, fine-grained tenderness coppery, aromatic sweetness silky melt in heat and reductions

Kitchen Pairings

chicken dry white wine unsalted butter black pepper thyme champagne vinegar

Frequently Asked Questions

French Red onions (Allium cepa var. aggregatum): what’s the most common disease and how do I prevent it?

Watch for purple blotch (Alternaria) and white rot (Sclerotium) in wet, crowded beds. For purple blotch, keep plants spaced for airflow and water at the soil line; if you see spots, remove badly affected leaves and avoid wet foliage. For white rot, discard infected bulbs and don’t plant onions or garlic in the same spot for several years—use clean sets and rotate with non-Allium crops.

How often should I water French Red onions during the main growing phase?

From emergence through bulbing, keep soil evenly moist but not soggy—about 1 inch (2.5 cm) of water per week, adjusted for rainfall and heat. Let the top 1–2 inches of soil dry slightly between waterings to avoid rot, then resume watering to maintain steady growth. When bulbs begin to bulk (usually midseason), reduce watering to prevent watery, soft bulbs and encourage good curing.

When are French Red onions ready to harvest, and how can I tell?

Harvest at about 90 days when about half the tops have fallen over and the necks feel dry and tight. Lift bulbs carefully with a fork and leave them in a warm, airy spot to cure until outer skins are papery and roots are dry. If you harvest too early, skins won’t cure well; if you wait until all tops are down and bulbs split, quality can drop.