... which is what I call a spring onion, and what other people call green onions or scallions. So I explained that I actually meant these shallots:
And it turns out what I call shallots are also called eschallots or French shallots... and there are also Dutch shallot varieties as well. But my co-worker thought that French shallots/eshallots were just baby onions, which are what I call pickling onions and are different again:
So I had placed an order for shallots with my green grocer, before I'd had the conversation with my cooworker and I received:
Which is what I call a salad onion! Had I had the conversation with my cooworker beforehand, I would have asked for French shallots or eschallots. These onions are extraordinarily potent, and I decided since I had them and had nothing else to do with them, I would roast them up anyway.
The recipe says to roast them for ~30 mins, but I left mine covered at 180C for about 3 hours. They were absolute, melt in your mouth, beautiful roast onion heaven. Honestly though, I think it's cheating. If you roast anything in butter and red wine vinegar and honey (which I used instead of sugar) for 3 hours it's going to taste amazing. This Sunday we are having an early family Christmas with Gib's family, so I think I will have to recreate them. With eschallots. Or whatever you want to call them.