"Denise in NH" > wrote in message
...
> As a child I wouldn't even sit in the same room with anything containing
> onions, now I use them in everything.
>
> I've never used leeks or shallots, but from the tv food shows, I see
> they are sort of interchangeable.

No not really.


>
> What is the difference in flavor?

A big difference.

I find leeks are milder than onions.
Shallots have been discribes as a cross between onion and garlic - almost
true.

> Why would I use leeks or shallots instead of onions?
>
> Is it mostly for the texture or is there some other subtle difference
> that would make one preferable over the others?

I use Shallots to flavor sauces - a small amount gives a lot of flavor.

I like using leeks for soups that add texture as well as flavor

>
> I have had, and liked, a cream of leek soup a guy from my church makes,
> but it was just a thin, no lumps, cream soup.

OK
>
> My cousin had a restaurant, and she would fry up little leek strips for
> garnish, which I loved.


> Why would I want to use shallots or leeks, in what foods specifically
> and what subtleties might I expect. I really want to try something new.

See above

Dimitri