In Australia, “scallions” are what Australians usually call spring onions or green onions , and in many shops and recipes they’re also casually called “shallots”.

Quick Scoop

  • If a US recipe says “scallions”, grab a bunch of long green onions with little or no white bulb – these are sold as spring onions/green onions in Australia.
  • In Aussie everyday speech, people often say “shallots” when they actually mean those same long green spring onions, not the small brown “French shallots” you see in fine-dining recipes.
  • True scallions are young onions that haven’t formed a proper bulb; you use both the white base and the green tops in cooking.

How to spot them

  • Long, thin green stalks fading into a white end, with little or no swollen bulb at the bottom.
  • Sold in bunches in the fresh produce section, usually labelled “spring onions” or “green onions” in Australian supermarkets.
  • The whole thing is edible: the white part has a stronger onion flavour, the greens are milder and fresh-tasting.

Common Aussie naming mix-ups

  • “Spring onions” and “green onions” on Aussie packs are generally the same thing as scallions in American recipes.
  • “Shallots” on Australian forums and in home recipes often mean these same spring onions, even though botanically shallots are a different, bulb-forming onion.
  • Small brown/purple bulbs sold as “French shallots” or “golden shallots” are a separate ingredient and are not what an overseas recipe means by “scallions”.

How Aussies use them in cooking

  • Sliced over stir-fries, fried rice, noodles, congee, and Asian-style soups as a fresh garnish.
  • Stirred into omelettes, savoury pancakes, dumpling fillings, meatballs, or meatloaf for a gentle onion hit.
  • Grilled or pan-fried whole as a side, or chopped into rice, salads, and dressings for brightness.

If you’re in Australia and a recipe says “3 scallions, finely sliced”, you can safely use 3 regular spring onions/green onions (including both white and green parts).