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Several servings of onion each week are sufficient to statistically lower your risk of some types of cancer. Peel off as little of the fleshy, edible portion as possible when removing the onion's outermost paper layer. Even a small amount of "over-peeling" can result in unwanted loss of flavonoids. Shallots used in fresh cooking or pickled, taste somewhat like a common onion, but have a milder flavor. When sliced, raw shallots also release substances that irritate the human eye, resulting in production of tears. Shallots appear to contain more flavonoids and phenols than other members of the onion genus.