I was just recently reminded of this weird nomenclature in Australia (actually I’d probably say it’s NSW where it’s weirdest) regarding what I would call a “shallot” versus a “spring onion” versus an “eschallot” . I was quite surprised when watching a Kylie Kwong rerun on SBS the other night that she referred to some spring onions as “shallots”. Kylie however is from NSW - who seem to follow a different naming standard then other states/countries. I wondered what everyone else commonly calls these - particularly our international members who seem to have less confusion over onion naming that Aussie supermarkets. I thought it might be interesting to see what different regions would call each of these... So to start - (this is my understanding only...please add what you would call each of these - mostly to see if there is in fact regional differences in Aust & OS) I’m not sure that there’s a technically correct answer here!! - shallot: a bulb onion (alium cepa) - milder in flavour, often divide into clumps - think French shallot, Golden shallot - spring onion (alium fistulosum) is a non bulbing variety of onion. You eat the white base & part of the hollow green stem. (BUT when I lived in Sydney, what they marketed as “spring onions” seemed to be more likely to be an immature shallot) - eschallot - I thought these were shallots picked prior to bulb development - such that they closely resemble “spring onions” - scallion - I don’t use this term much, but I thought it more generically described onion species that don’t develop a true bulb...which again becomes confusing when some things marketed as scallions are simply immature onions What’s everyone else call these things??