SHALLots: The first are a lot like onions with a bit of garlic in them too. The Belgian ones are longer and narrower than French ones, but they are equally sweet and mild in flavor.
ShaLLOTS: The second go by several names - scallions, green onions, and in my family, anyway shalLOTS. Some people like to only use the white part or use the green finely chopped to add flavor to salads and garnish soups. These are quite pungent in flavor.
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