Shallots are shallots, scallions are green onions, whether wild, bunching, or walking. Then, if you aren't confused enough, there are potato onions, which are closely resembling cippolini.Onion tops are up there too. When you buy 'em, you know what you're looking for, so what's on the plaques does not count. But a true shallot is quite different from scallions. More like elephant garlic cloves, but with a faint onion smell, and a fox, russet, or purplish skin. Are you confused yet? Edit to add: I think the best onion confit starts with a 'right smart' onion, as my mom would call them, a lot of nice onion savor getting transformed into onion HEAVEN!