There are two approaches to cooking for one person. The first is to make a big pot of something (soup, stew, rice) and either freeze most of it or eat it throughout the week. This is, of course, an excellent strategy. But sometimes, for the sake of variety and specific cravings, an individual portion is required, such as an omelet, or a salad, or any variety of things that can be done with a chicken breast or a salmon fillet. This is where the onion becomes a challenge and the shallot a hero.