This year I grew Zebrune (echalion in french, since they don't allow the name echallot for it anymore). It's unfortunately a 100% onion that goes around as shallot for some reason, the good thing is that it has good production potential and seems to handle the heat very well, and keeps green a long time.
Supposed to be very good for storing as well. Texture is hard and dense (which is closer to shallot than onion), taste is better than an onion, will have to make a more direct comparison with my old trusty shallots, but on the balcony the zebrunes did much better in little space.
The disadvantage is that they started very very weak from seed, not sure if all onions are like this, literally in 3 months you get a scrawny little plant that can't stay upright and is about 2 mm in diameter.
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