Why are shallots so expensive?

[Major Nikon]

5. Sounds like the person answering doesn't have any idea what they are talking about

Shallots are nothing more than a particular variety of onion and are not biologically separate. All onions form acids as part of their production. Nitrogen dioxide and water create nitric acid (as in acid rain), not hydrochloric acid. The gas that is actually released by shallots (and all onions) is allyl sulfide gas which forms sulfuric acid and is what gives all onions their bite. Shallots tend to have less of it than other onion varieties. Vidalia onions are prized because the soil they are grown in is very low in sulfur and the resultant unions produce very little allyl sulfide gas.