Shallot
Usually introduced around 6 months
Choking notes
Raw shallot is firm and slippery, which raises the choking risk. Cook it well and soft for younger babies, and save raw, finely chopped shallot for after the first birthday.
How to serve by age
6-9 months
Mince, chop, or slice shallot, cook it well until soft, and stir into scoopable foods like grains, legumes, stews, or rice, or into finger foods like frittatas, bean burgers, or meatballs.
Well-cooked, soft, and minced or finely chopped, mixed into other foods. No raw shallot.
9-12 months
Offer cooked shallot in small chopped pieces or soft, thin slices. Serve on their own or stirred into family meals like soups, stews, frittatas, or meatballs.
Cooked, in small chopped pieces or soft thin slices. Still no raw shallot.
12-18 months
Larger pieces of well-cooked shallot help build chewing skills. You can now also try raw shallot, finely chopped or in thin slices.
Larger well-cooked pieces, or raw shallot finely chopped or thinly sliced.
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.
Track Shallot and every first food in nappi
Log solids, watch for reactions, and get reminders to reintroduce new foods. Free to try.