Difference between revisions of "Tell the Difference Between Spring Onions, Shallots, and Green Onions"
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It can be difficult to know the difference between types of onions when they carry different names in different places, markets, and countries. Here are some tips to help you sort it out, especially when it comes to interpreting what the recipe's calling for. | It can be difficult to know the difference between types of onions when they carry different names in different places, markets, and countries. Here are some tips to help you sort it out, especially when it comes to interpreting what the recipe's calling for. | ||
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== Steps == | == Steps == | ||
#Identify green onions. These are onions with such a variety of names that it's easy to be confused. They have long, slender white bases with green tops. Every bit of this onion can be used, both green and white sections, and the green tastes milder than the white. | #Identify green onions. These are onions with such a variety of names that it's easy to be confused. They have long, slender white bases with green tops. Every bit of this onion can be used, both green and white sections, and the green tastes milder than the white. | ||
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#Identify shallots. These are also known as "eschallots", "[[Learn French|French]] shallots", or "golden shallots", when just shallots will do really. They are always in a tight cluster and look a little like small brown onions, only far more elongated. | #Identify shallots. These are also known as "eschallots", "[[Learn French|French]] shallots", or "golden shallots", when just shallots will do really. They are always in a tight cluster and look a little like small brown onions, only far more elongated. | ||
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== Related Articles == | == Related Articles == | ||
