angie, like sattie said, they're half way between an onion and garlic; a little more on the onion side.
they have a little of that sulfur sting, but unless you're chopping several, it shouldn't be a problem.
i've always wondered why people pay so much more for shallots than they do for onion and garlic. recently, i've found the paterson farmers market has them for the same price as the other 2, but the supermarkets are always so overpriced.
in nomine patri, et fili, et spiritus sancti.
Meh nom eh noh...doot dooooo do do do.