Chives ARE the top of green onions.
Chives are an herb, yes they are botanically related to onions and have a simliar flavor profile but they are NOT green onions.
Green onions/Scallions are a immature regular onion. Sometimes also called spring onions.
Depending on the recipe yes, you can substitute green onions for chives, but please make sure to taste, taste, taste as you go. Green onions have a much stronger flavor than chives and you will probably not need the entire amount asked of for chives.
In most cases, yes. Shallots have a milder onion taste, so you may want to use a little less red onion than is called for in shallots, to keep the onion flavor mild. Otherwise, the only difference would be in the intensity of the onion flavor, and the red onion would add color to the dish that shallots would not.
A substitute for a shallot might be a combination of onion and garlic, approximately 2/3 onion and 1/3 garlic. For example: For one shallot clove substitute 2/3 teaspoon very finely minced onion and 1/3 teaspoon very finely minced garlic.
Chopped onion, chopped leek, or chopped shallots. Amount remains the same.
Yes you must eat the wang of life
bib lettuce green beans green onion red cabbage red peppers Swiss chard watercress
Yes, you can. Red or green cabbage can be used in vegetable soup.
If I not have time then I mix powder of onion
Depending on their use, green onion or also known as scallion will be your most ideal trade out. It is a bit bigger, but still conical shaped and slices into rings nicely, and although it has a stronger onion taste and scent, it is still less than actually using an onion.
The carrot, radish, onion and sugar beet have stems that are above ground and the roots and edible tuber/bulb is underground. The stem is green and the carrot is orange; the beet is red, the onion is white/red; the radish is red/white.
yes.
Yes, the substitution can be made. However, it is important to be aware that vidalia onions are generally a sweeter and more mild onion and so you should start out with less of a red onion than you would with the vidalia to make sure that the end result is not too strong. Depending on the recipe, you can try carmelizing the red onion which will decrease it's "strength" to counteract the difference in flavors.
The Red Onion was created in 1892.
The Onion