On Tue, 22 Nov 2005 03:22:56 +0000, johannap73 wrote:

>
> The fact that i live here in australia is also a confusing with the
> different naming of things from one part of australia to another.
>
> the type of onion that i was talking about are the long thin ones that
> look like chives, here in australia they are called shallots,
> eshallots, spring onions, green onions, i dont tend to use the white
> part of them as it tends to be a lot stronger i onion flavour so i use
> the long green part in a salad and i plant the bottom with the roots
> still attached, then when i want the green stems again i just cut them
> off and they will regrow. the white part of this onion is about the
> thickness of a finger (no bulb on the end)
> french shallot is the one that looks like a small brown onion
>
> the green onions look like the onions that you buy in a bunch but they
> have a small onion on the bottom of the long green stem.
> i hope this helps clear up what onion i was talking about
>
> onions who would have thought they could be so confusing

Spring onions & green onions are terms we can deal with What confuses
us is the term shallots. Here, they are something that looks like a
big red clove of garlic when whole.... but when cut, it looks more
like a baby onion.

http://i.timeinc.net/cooking/flavorp.../shallot_m.jpg

what are they called in your part of the world?
--

Practice safe eating. Always use condiments.