Just came across this article - An interesting read--

Echalions - also known as ?banana shallots? - are taking Britain?s kitchens by storm.

This versatile British vegetable, which is a cross between an onion and a shallot, has become the darling of professional kitchens all over the country because it is so easy to prepare.

And now the secret is out and echalions have found their way onto our supermarket shelves.

Why? Because echalion, also known as a 'banana shallot', is the result of a subtle mixture of the intrinsic qualities of the onion and the shallot. From each one, the Echalion has retained only best qualities.

I have bought these on occasion, if the price is reasonable.

They are easier to peel than lots of the regular smaller shallots but nice to cook whole in casseroles, the same as the smaller ones.

I know them by both names, though myself I call them banana shallots.

I didn't know they were a newish cross.

Oh are they already out in the market? Never noticed it.

...and the article in Yahoo states - michelin star chef "reveals" his secret ingredient......rubbish article, ha ha :)

They have been around for a while, I have used them too. They look nice in some dishes where you might use shallots.

I have seen them in recipes and used them when available.

Perhaps I have not been looking hard enough as searching online Asda, Sainsburys, Tesco & Waitrose all currently sell them. Price wise they seem slightly over the odds as they are often in the supermarkets' finest or organic ranges.

Winton