Though both shallots and scallions are in the onion family, (and some folks use the terms interchangeably), they are very definitely different. Shallots are bulbous and grow more like garlic than onions, with a thin outer layer that dries much like an onion’s outer skin.

They are most often found year-round dried, as onions are, and usually only the bulb is used. The flavor is that of a subtle onion mixed with a bit of garlic. The French love shallots and use them much as we do onions. Scallions, on the other hand (also called green onions), grow mostly upright with bright green tops that grow paler and then white as you approach the root end. The flavor of a scallion is more subtle than a true onion, and they can be used both in cooked preparations as well as eaten raw in salads or used as garnishes.

Unlike shallots, the hollow green tops of scallions are prized as much as their white bottoms, especially in Creole cooking. All this said, you may substitute one for the other if in a pinch, but expect a slight difference in flavor, color and taste.

Filed Under: Kitchen Tips