I am publishing this short post because I will soon be writing a more substantial post about a dish for which one of the elements is caramelised shallots. However, what Maggie and I refer to as a ‘shallot’ is known by other names in some parts of the world. Why, just 300km from our home, across the state border in New South Wales, it would be called ‘eschallot’. Not that Sydneysiders don’t cook with shallots – that’s their name for our ‘spring onions’!

Confused? Especially you North Americans?

In this photo, the green item is the top section of our ‘spring onion’. I think it is called ‘green onion’ Stateside, yes? But, a Google search tells me, ‘shallot’ in New Orleans and sometimes ‘scallion’ in other places.

The two smaller specimens in the centre of the pic? Those are what we call ‘shallots’ or, in some stores, ‘French shallots’ (that’s to help immigrants from Sydney).

At back left is what we call a ‘brown onion’. I think North Americans give it the moniker ‘yellow onion’, as I have discovered in Julia Child’s recipes. And it is also known in some parts as a ‘Spanish onion’

Finally, at back right, is what we call a ‘purple onion’ or, as is the case elsewhere, ‘red onion’.

Our greengrocer also stocks ‘white onions’, which are popular for roasting whole. We have used them in past years, in a veal braise to take advantage of their mild flavour, but not lately.

Capisce? Savvy?

Rick Grounds