Spring onion (green onion/scallion) in coq au vin? I recently ran into an Australian recipe for coq au vin that called for "spring onions", which (in Australia) refers unambiguously to what the French call cébette:



Oddly, the recipe calls for 800g of them (spring onions are sold by bunch, not weight), says you should "trim green ends, leaving about 4cm of stem attached; trim roots" (not a whole lot of spring onion left if you follow this!), and then continues with "cook onion, stirring, until browned all over", which doesn't seem like the kind of thing you'd usually do to spring onions.

So is spring onion for coq au vin an actual thing in France?  Or did a clueless editor somewhere along the way confuse shallot/échalote in the original (below) with spring onions, which are also known as "eschalots" in Australia?
Australian and keen Coq au Vin maker here; I am in Sydney so my response may be subject to regional variations; Australia is a big place.

There is yet another possibility. These

Coq au Vin requires onions twice; at the start, chopped, and later on, where the recipe I use (Mastering the Art of French Cooking) calls for small onions browned and braised in stock. In Australia it isn't easy to get onions of the right size for the latter dish - even the smallish onions sold as pickling onions are IMHO too big. The bulbs of the spring onions behind the link are the right size, about an inch in diameter.

As you can see from the other products on the page, yes, we have no standard naming convention. I'm British by birth, so I'll always refer to French Shallots as Shallots, and the OP's cebette as Spring Onions.

As an aside, http://www.theguardian.com/lifeandstyle/wordofmouth/2011/mar/24/how-perfect-coq-au-vin is well worth consulting. In fact the whole series is well worth consulting.