Green onions (shallots)

Sold in bunches, green onions are often called shallots or green shallots. These green onions have long green stems with a small white underdeveloped bulb at the base. Simply discard the roots and the deep dark green tops before use. Green onions are best eaten raw or quickly cooked.

Brown onions

With a well-balanced yet distinct onion flavour, brown onions have crisp white flesh and papery brown skin. They’re the perfect all-rounder for cooking, we use brown onions in our classic Fresh onion soup recipe and during the cooler months they are ideal for using in casseroles and braises.

RED ONIONS​

These vibrant deep crimson-skinned onions have crunchy white flesh tinged with red. They are sometimes incorrectly called Spanish onions. Finely sliced or chopped, red onions can be eaten raw in salads and salsas. Once cooked, they develop a subtle sweetness, which makes the red onion a popular one.

WHITE ONIONS​

With their mild yet distinct onion flavour, fleshy white onions are good for barbecuing and general cooking.

PICKLING ONIONS​

These small-sized onions (about the size of 20 cent coin) are perfect for pickling. Add whole peeled pickling onions to slow-cooked casseroles and roasts.

SPRING ONIONS​

Sold by the bunch, spring onions are similar to green onions however they have a small white immature bulb at the end of the stem. They’re perfect for braising or slicing, or adding to soup, stir-fries and salads. They are sometimes incorrectly called salad onions.

ESCHALOTS​

These small onions grow in clusters and have papery golden-brown skin and are sometimes called French shallots. Sweeter than brown, white or red onions, eschalots have a distinct well-balanced onion flavour. They’re mainly used in French and Asian cooking.

 

[Jen77au]

View attachment 28238
Green onions (shallots)

Sold in bunches, green onions are often called shallots or green shallots. These green onions have long green stems with a small white underdeveloped bulb at the base. Simply discard the roots and the deep dark green tops before use. Green onions are best eaten raw or quickly cooked.

Brown onions

With a well-balanced yet distinct onion flavour, brown onions have crisp white flesh and papery brown skin. They’re the perfect all-rounder for cooking, we use brown onions in our classic Fresh onion soup recipe and during the cooler months they are ideal for using in casseroles and braises.

RED ONIONS​

These vibrant deep crimson-skinned onions have crunchy white flesh tinged with red. They are sometimes incorrectly called Spanish onions. Finely sliced or chopped, red onions can be eaten raw in salads and salsas. Once cooked, they develop a subtle sweetness, which makes the red onion a popular one.

WHITE ONIONS​

With their mild yet distinct onion flavour, fleshy white onions are good for barbecuing and general cooking.

PICKLING ONIONS​

These small-sized onions (about the size of 20 cent coin) are perfect for pickling. Add whole peeled pickling onions to slow-cooked casseroles and roasts.

SPRING ONIONS​

Sold by the bunch, spring onions are similar to green onions however they have a small white immature bulb at the end of the stem. They’re perfect for braising or slicing, or adding to soup, stir-fries and salads. They are sometimes incorrectly called salad onions.

ESCHALOTS​

These small onions grow in clusters and have papery golden-brown skin and are sometimes called French shallots. Sweeter than brown, white or red onions, eschalots have a distinct well-balanced onion flavour. They’re mainly used in French and Asian cooking.

Thanks I love this! I always get confused between different varieties of fruit and vegetables and wonder what the difference is! Please keep posting your delicious recipes and stuff like this!

 

[Penny4]

Nice. Except the supermarkets sell Green Onions marked as Spring Onions. They are such a great buy with their root growth to replant in pots or the garden.

 

[Suzanne rose]

Nice. Except the supermarkets sell Green Onions marked as Spring Onions. They are such a great buy with their root growth to replant in pots or the garden.

They shouldn't be doing that, we trust that supermarkets will use the correct name, it can make a huge difference in recipes

When you go to the markets you will see the real names . I always thought green onions were an American or English term.
One day on a visit to Flemington markets Sydney I discovered the real names

 

[Jen77au]

Nice. Except the supermarkets sell Green Onions marked as Spring Onions. They are such a great buy with their root growth to replant in pots or the garden.

And that's why people like me get so confused

 

[Gaena]

The wrong name on the label for the different vegetables sold in the supermarkets can often be attributed to the age group of the staff who do the labels. Its unfortunate but sadly true that a lot of our younger generations do not know the correct name for some of the vegetables that we eat,Things like Sugar snap Peas or Snow peas are quite often confused when going through the checkout and I have lost count of the amount of times I have been asked If these root vegetables are Swedes or Turnips or I have been charged for ordinary Celery instead of Celariac, (not really a problem there as ordinary Celery is a lot cheaper)