shallot vs onion

shallot onion


  • 1) a type of onion of the species Allium ascalonium.
  • 2) New Orleans A scallion.
  • 3) a type of onion of the species Allium oschaninii.
  • 4) any small onion.
  • 5) A variety of onion with pointed, pear-shaped bulbs that grow in clusters.
  • 6) The mild-flavored bulb of this plant, used in cooking.
  • 7) (Bot.) A small kind of onion (Allium Ascalonicum) growing in clusters, and ready for gathering in spring; a scallion, or eschalot.
  • 8) small mild-flavored onion-like or garlic-like clustered bulbs used for seasoning
  • 9) type of onion plant producing small clustered mild-flavored bulbs used as seasoning
  • 10) aggregate bulb of the multiplier onion
  • 11) A vegetable of the onion kind, Allium Ascalonicum, native in Syria, and elsewhere cultivated; the seallion or cibol.


  • 1) A monocotyledonous plant of genus Allium allied to garlic, used as vegetable and spice.
  • 2) colloquial A person from Bermuda or of Bermudian descent.
  • 3) uncountable The genus as a whole.
  • 4) The bulb of such a plant.
  • 5) The rounded edible bulb of this plant, composed of fleshy, tight, concentric leaf bases having a pungent odor and taste.
  • 6) Any of several other plants in the genus Allium.
  • 7) A bulbous plant (Allium cepa) cultivated worldwide as a vegetable.
  • 8) (Zoöl.) the grenadier.
  • 9) The flavor of an onion{1}.
  • 10) (Bot.) a name given to several species of the genus Allium.
  • 11) (Zoöl.) a dipterous insect whose larva feeds upon the onion; especially, Anthomyia ceparum and Ortalis flexa.
  • 12) (Bot.) A liliaceous plant of the genus Allium (Allium cepa), having a strong-flavored bulb and long hollow leaves; also, its bulbous root, much used as an article of food. The name is often extended to other species of the genus.
  • 13) (Bot.) See Cibol.
  • 14) bulbous plant having hollow leaves cultivated worldwide for its rounded edible bulb
  • 15) an aromatic flavorful vegetable
  • 16) the bulb of an onion plant
  • 17) An esculent plant, Allium Cepa (see Allium), especially its bulbous root, the part chiefly used as food.


  • 1) Finely chop shallots or onion and soften till translucent in a mixture of butter and olive oil.
  • 2) Peel and chop the shallot and garlic very finely.
  • 3) Remove from the heat and add the shallot rings.
  • 4) Peel and finely chop the shallots and garlic and add to pan.
  • 5) Pour the cooking liquor and shallots into a small saucepan and add the crème fraîche.
  • 6) Melt the butter in a large saucepan and add the shallots.
  • 7) Peel and finely chop shallot and garlic.
  • 8) Dice peeled shallot as small as possible.
  • 9) Cut the cauliflower into small florets and add to the shallots along with the stock.
  • 10) Add the shallots and garlic and leave them to do a little sweating.
  • 11) Cut the shallots into small dice and add the remaining vinaigrette to soften.
  • 12) Add the shallots and sauté for two to three minutes.
  • 13) Add the shallot and garlic and crumble in the dried chilli.
  • 14) Add the shallots and mushrooms and cook for five minutes.
  • 15) Finely chop the shallot or onion.
  • 16) Peel and finely chop the shallots.
  • 17) Chop onion or shallot and garlic.
  • 18) Peel, halve and finely chop the shallots or onion.
  • 19) Trim, halve and finely chop the shallots.
  • 20) Peel, halve and finely chop the onion or shallots.
  • 21) Pour off surplus fat, add the finely chopped shallots and sauté until transparent.
  • 22) Peel 8 banana shallots, slice them in half and unfurl the layers.
  • 23) It's like, a fancy French shallot from the farmer's market, versus a regular old supermarket yellow one.
  • 24) Also slice thinly a shallot, which is a cross between a garlic clove and an onion in much the same way that a mule is the cross between a male donkey and a female horse (´cept a lot different).
  • 25) But the rest are coming on well (great with a cheese and "shallot" sandwich at the weekend).
  • 26) Meanwhile, cook 1 minced shallot with 1 strip of bacon, sliced into matchsticks or lardons in a skillet.
  • 27) Meanwhile, in a medium bowl, combine the pomegranate seeds, apple, chorizo, shallot and lime juice.
  • 28) In a blender or food processor, chop the sorrel and shallot to a fine puree.
  • 29) The smoky density of the mackerel was nicely offset by the pointed black olive tapenade and the fresh, zingy flavours present in little tangles of tomato, shallot, red pepper and spring onion, a layer of pea shoots and red chard, and the generous dressing of grassy olive oil.
  • 30) When the lentils are cooked, add salt and pepper to taste, and toss with the shallot, bacon and 1 tsp. of balsamic vinegar.
  • 31) She rolls a mixture of minced duck confit, savory, shallot, egg and bread crumbs into cocktail-size balls; stuffs each with a nugget of foie gras; browns them in duck fat; glazes them with fig jam, white balsamic vinegar and mustard seeds; wraps them in pieces of her Charcutepalooza cured duck breast; broils them and inserts toothpicks.
  • 32) Sprinkle with the shallot and top with the strips of salmon.
  • 33) ‘Saute until the shells begin to brown and add the onion, shallot, scallions, jalapeño pepper, and garlic.’
  • 34) ‘Add the onion, shallot, scallions, fennel, ginger, and garlic and gently sauté until tender, making sure not to brown.’
  • 35) ‘Other choices include heavy cropping small tomatoes that don't need pinching out, dwarf beans, leeks, courgettes, spring onions, shallots, garlic and radishes.’
  • 36) ‘They are known as spring or scallion onions, not shallots.’
  • 37) ‘Among the other ingredients which go well with animal livers are bacon, oatmeal, sour cream, sharp apples, onions, shallots, garlic, marjoram, and sage.’
  • 38) ‘She says more research needs to be done, but the study suggests that adding just a handful of scallions, shallots, or onions or a few cloves of garlic to your food every day provides the benefit.’
  • 39) ‘I went around and bought some basic ingredients for steaming clams… garlic, shallots, onions, lemon and parsley.’
  • 40) ‘Add the Maui onions, red onions, shallots, and garlic and sauté until very tender, about 30 minutes, stirring occasionally.’
  • 41) ‘For the tuna, in a medium bowl, combine the tuna, shallots, onion, capers, the Dijon mustard, and rice wine vinegar, and toss to coat.’
  • 42) ‘Just as it starts to smoke, add onions and shallots.’
  • 43) ‘He prepares what he proudly declares is French seaweed in a traditional French manner: sweating it in butter with onion and shallots.’
  • 44) ‘Add shallots, soy beans and tarragon, then whisk in butter and season.’
  • 45) ‘Add the shallots and onions and sauté until translucent, about five minutes.’
  • 46) ‘Meanwhile peel and chop the onions or shallots and let them cook slowly in a heavy-based pan with a couple of tablespoons of olive oil.’
  • 47) ‘Add the shallot and onion and cook until translucent.’
  • 48) ‘Peel and chop the onion, the shallot and the garlic clove.’
  • 49) ‘For the dressing, combine the olive oil, red wine vinegar, shallots, mint leaves, salt and pepper in a large bowl.’
  • 50) ‘Add the onions, celery, leeks, shallots, black pepper, and thyme and sauté until translucent.’
  • 51) ‘One of the best is quercetin, which is found in yellow and red onions, squash, shallots, courgettes and broccoli and blue-green algae.’
  • 52) ‘On top of this was a mélange of red pepper, sun-dried tomatoes, onion, shallots, and parsley.’


  • 1) Peel and finely chop the onion and garlic.
  • 2) Smoked haddock gnocchi with creamy lemon and spring onion sauce.
  • 3) Add to the onion with tomato purée and wine.
  • 4) Drizzle over the glaze and garnish with a handful of chopped spring onion.
  • 5) Add the chopped onion to the casserole.
  • 6) Heat the remaining butter with the olive oil in a large sauté pan and colour the onions until golden brown.
  • 7) They also chopped onions over him.
  • 8) Peel and finely chop the onion.
  • 9) Like cod it is endlessly versatile and this way of cooking it in a creamy onion and spinach sauce is a new favourite.
  • 10) Serve with a tomato and spring onion salad drizzled with balsamic glaze and seasoned with herb salt.
  • 11) Stir the floured chicken into the onions and brown all over.
  • 12) He looks like he should be planting onions in an allotment.
  • 13) Take out and discard the studded onion and bay leaf.
  • 14) Trim and finely chop the spring onions.
  • 15) Sprinkle the pieces over the onion soup.
  • 16) Tropical weathering peels off the outer layers of granite blocks as if they were onion skins.
  • 17) Finely slice the white spring onions and chop the chilli into tiny dice.
  • 18) She taught me all the basics like sweating onions and making sauces.
  • 19) Try keeping the onions in complete round slices.
  • 20) Finely chop the peppers and spring onions with the tomatoes and add to a bowl.
  • 21) My caramelised white onion soup was fantastic.
  • 22) Remove the skin from the onion halves.
  • 23) Make a fresh tomato sauce using chopped onions and a pinch of sugar.
  • 24) Can onions be planted outside now?
  • 25) It will give a delightfully piquant flavour, with just enough onion to taste pleasant.
  • 26) Meanwhile, finely slice the white onions.
  • 27) The Latin for a pearl and onion is _unio_, and the pun refers to Cleopatra giving her _pearl_ (or _onion_) to Antony in a draught of wine, or, as some say, drinking it herself in toasting her lover.
  • 28) Commonly known as nigella, this spice is also found under the name "onion seeds."
  • 29) Inquiring into their history, I surprisingly found the origin of the term onion dome has eluded historical record, as has the date and origin of the design.
  • 30) Little Missouri the great Missouri is upwards of a mile in width, tho immediately at the entrance of the former it is not more than 200 yards wide and so shallow that the canoes passed it with seting poles. at the distance of nine miles passed the mouth of a creek on the Stard. side which we called onion creek from the quantity of wild onions which grow in the plains on it's borders.
  • 31) Heat about 4 Tbs olive oil in a deep, heavy, lidded pot over medium-high heat until hot and sizzling when a piece of onion is dropped in.
  • 32) Whether eaten hot or cold, the combination of sweet spices and bitter-sweet onion is as comforting as can be.
  • 33) "It's like you're peeling back the layers of an onion," is how Lee, of Children's Hospital Los Angeles, describes a mysterious disease's damage to the tot's eye.
  • 34) Cook, stirring frequently, for about 8 minutes, until the onion is translucent.
  • 35) ‘In another saucepan cook the garlic and spring onions in the vegetable oil until the onion is soft but not brown.’
  • 36) ‘Sweat the onion and diced vegetables in a little olive oil, they should soften and turn golden without browning.’
  • 37) ‘To relieve the tension we joked about going home to the smell of grilled onions and peppers.’
  • 38) ‘Heat the olive oil and cook the onion gently for 5 minutes, or until lightly golden.’
  • 39) ‘The dish is filled with layers of browned lamb or mutton chops and layers of onions and thickly sliced potatoes.’
  • 40) ‘Warm the oil in a shallow pan then cook the onions, chillies and garlic till soft but not coloured.’
  • 41) ‘Top and tail the green beans, peel the baby onions or cut the spring onion into 2.5cm pieces.’
  • 42) ‘Get a nice big frying pan and fry both onion and bacon in the olive oil until the onions are soft, about five or six minutes or so.’
  • 43) ‘Cook the onions and red pepper in the oil for 10 minutes or until softened.’
  • 44) ‘Heat the oil in a frying pan and cook the onion, ginger and cumin seeds for 5 min.’
  • 45) ‘The onions taste like they have been put in raw so there is a definite bitter taste.’
  • 46) ‘Fork through the remaining butter with the peas, then spoon on to a warmed platter in a mound and scatter over the onion rings.’
  • 47) ‘Melt half the butter in a shallow pan and cook the onion till soft and tender, stirring from time to time.’
  • 48) ‘The onion rings had a charming light batter on them, but the frozen French fries were poor.’
  • 49) ‘Fry the onion in the olive oil in a large frying pan, stirring occasionally, until it begins to colour.’
  • 50) ‘Heat up some olive oil in a large saucepan and cook the onions on medium heat for a few minutes.’
  • 51) ‘Heat the olive oil and gently cook the onions in a good solid saucepan for five minutes.’
  • 52) ‘Heat the olive oil in a heavy pot, and cook the onion for five minutes.’
  • 53) ‘Warm the olive oil in a shallow pan, peel and finely slice the onion and let it cook slowly in the oil with the bay leaf.’
  • 54) ‘Add the leeks and onions and cook half an hour or until lightly browned and soft.’
  • 55) ‘Well I didn't get around to planting the onions last night, but I did dig up the second potato barrel.’
  • 56) ‘Bend over the leaves of spring-sown onions just above the neck of each bulb, to help the ripening process.’
  • 57) ‘Plant it among the cabbages and with onions and carrots to repel carrot fly.’
  • 58) ‘I was picking carrots and onions from the ground and had to strip off the leaves because it was basil.’
  • 59) ‘I've also bought some more tubs, so should finally be able to plant the rest of the onions tomorrow.’
  • 60) ‘One of the oldest known herbs, garlic, is grown like an onion until the tops yellow and fall over.’
  • 61) ‘I used to grow large acreages of potatoes, onions, and soy beans, along with maize.’

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