What is the Difference Between Shallots and Spring Onions?

Shallots and spring onions are two different ingredients that belong to the allium family, which also includes onions and leeks. They have distinct characteristics and should not be substituted for each other in recipes. Here are the key differences between shallots and spring onions:

Shallots:

• Shallots are small onions with an elongated oval shape, and they can be either golden brown or purple-pink.
• They grow in clusters like garlic and have a mellow and sweet flavor, rather than the pungent sharpness of onions.
• Shallots are often used in French cuisine and can be found in curry pastes or fried as a garnish in Southeast Asian dishes.

Spring Onions:

• Spring onions are immature onions with a small, barely-defined white bulb and a long, leafy green stem.
• They have a sharper, more pungent flavor compared to shallots.
• Spring onions are best used as a cooked ingredient, and they impart a different flavor to a dish compared to shallots.

In summary, shallots are milder and sweeter, while spring onions have a more pungent and sharp flavor. It is not advisable to substitute one for the other in a recipe, as they impart different flavors and textures to dishes.

Comparative Table: Shallots vs Spring Onions

Shallots and spring onions are both members of the allium genus of the Amaryllidaceae or lily family, but they have some differences in taste, size, and usage. Here is a table comparing the two:

In Australia, there is some confusion between shallots and spring onions, as both are sometimes referred to as shallots. However, true shallots are a variety of onions grown for their bulbs only and look like small pointed brown or reddish bulbs. On the other hand, spring onions, also known as Allium fistulosum or eschalots, are long, green hollow leaves with a long, fine white bulb and are used in cooking.