What are Difference of Green Onions and Shallots
One of the basic herbs and spices is, for sure, onion. It is used in many kinds of dishes for various purposes. It is important for flavoring but often used for pickle and salad, too. It is used in almost every cuisine throughout the world.
However, there are several kinds of onion. Two of them are green onions and shallots. Despite the similarities, green onions and shallots have different properties, and are used a little bit differently from each other. So, what are the differences between green onions and shallots?
Table of Contents
Green Onions
Green onions are also widely known as scallions and spring onions. Compared to most onions, green onions tend to have a milder taste. However, unlike many onions, green onions are used while they still lack a fully developed root bulb. Green onions have hollow green leaves, and can be used raw or cooked. They are used in salads, salsas, also Asian recipes.
Shallots
On the other hand, shallots are a botanical variety of the onion species Allium cepa. The skin color of shallots may vary in color, from golden brown, gray, to rose red, while the flesh is white with green or magenta tinges. Shallots have a richer, sweeter, and more potent taste compared to regular onions. Shallots provide a great depth of flavor to soups, sauces, and stews. They are also used for pickles and as a condiment.
Green Onions vs Shallots
| Green Onions | Shallots |
|---|---|
| – Predominantly green in color | – The skin can be golden brown, gray, or red rose, while the flesh is off-white with green or magenta tinges |
| – Used while still lacking a fully developed root bulb | – The root bulbs are used |
| – Have a milder taste than regular onions | – Have a richer, sweeter, and bolder taste than regular onions |
| – Used in salads, salsas, and Asian recipes | – Used as a flavoring for soups, sauces, and stews, also for pickles and as a condiment |
Conclusion
So, green onions have a milder taste and are predominantly green. Meanwhile, shallots are typically bolder in taste, making them great as a flavoring agent. The bulbs are golden brown, gray, or red rose on the outside, with an off-white flesh.
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