from The American Heritage® Dictionary of the English Language, 4th Edition
- n. A young onion before the development of the bulb.
- n. Any of several onionlike plants, such as the leek or shallot.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. A spring onion, Allium fistulosum.
- n. Any of various similar members of the genus Allium.
- n. Any onion that lacks a fully developed bulb.
- n. A leek.
from the GNU version of the Collaborative International Dictionary of English
- n. A kind of small onion (Allium Ascalonicum), native of Palestine; the eschalot, or shallot.
- n. Any onion which does not “bottom out,” but remains with a thick stem like a leek.
from The Century Dictionary and Cyclopedia
- n. The shallot, Allium Ascalonicum, especially a variety majus; also, the leek, and the common onion when sown thick so as not to form a large bulb.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. a young onion before the bulb has enlarged; eaten in salads
- n. plant having a large slender white bulb and flat overlapping dark green leaves; used in cooking; believed derived from the wild Allium ampeloprasum
The name scallion comes from the ancient seaport town of Ascalon modern-day Ashkelon in Israel.
My version is very similar to yours, except that I add in scallion too.
The mixture of cooked/caramelized onions with the raw onion and scallion is something Rachel and I have experimented with.
While there is a true green onion variety known as the scallion that has descended from those Mediterranean ancestors, the ones we find in the market may also be immature onions or leeks or the tops of shallots.
"We ended up having a really good time," says Ms. Yam, who ordered a plate of aushak, a scallion-and-cilantro dumpling, for $11.50.
Ours was sautéed in a ginger-scallion sauce, and the platter containing these massive crustaceans covered most of the table.
Ours was sautÃ©ed in a ginger-scallion sauce, and the platter containing these massive crustaceans covered most of the table.
Once sliced, a fingernail and a scallion are not easy to tell apart at a glance.
For every 4 cups mixed liquid, you will need 2 quarter-sized slices ginger and 1 scallion, cut into 3-inch lengths.
Bring broth and water to a simmer, add ginger and scallion, and simmer gently, uncovered, for 20 minutes.
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