From salads to stir-fries, green onions add a wonderful flavor and texture to many dishes. But how you cut them depends on how you plan to use them. In addition to showing you my top 4 ways to chop green onions, I also cover everything from how to select the best green onions to how to store them and more!
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Green onions also called scallions and spring onions, are used both as an ingredient and as a garnish. Available year-round at your grocery store they are in season at your local market during the spring and early summer.
How to Select Green Onions
When selecting your green onion, make sure to look for crisp outer layers with vibrant green tops and hollow green stems. Avoid any that have slimy skins or wilted parts.
Check the root end; if it looks dry, then go ahead and select that bunch of green onions!
🌡️How to Store Green Onions
Once you've chosen your green onions, there are two ways to store them. One is the wrap them loosely in a damp paper towel and place them in an open plastic bag in the crisper drawer of your fridge. Alternatively, you can place them upright in a jar or glass with 1 inch of water.
After cutting green onions, it is best to store them in the refrigerator. Place them in a resealable bag or airtight container, and they should last up to four days.
🔪 What is the best knife for cutting green onions?
The best knife for cutting green onions is a sharp chef's knife. This will allow you to make thin slices, thick slices, and precise cuts with ease. Just be sure that it is sharp enough so that it won't tear the delicate onion layers when slicing.
A paring knife also works well for smaller tasks, such as making bias cuts or ribbons.
I do not recommend using a serrated knife.
No matter which knife you choose, always remember to avoid using dull knives, as they may not offer the precision needed to make clean cuts and could slip causing an injury.
The most stable way to hold your knife in your dominant hand. Grip the handle with your thumb and index finger on either side of the blade. Place your middle finger on the back of the handle, near the blade, to provide additional support and control.
How to Clean Green Onions
It is important to clean green onions before cutting them. Rinsing off any dirt or debris will help ensure a safe and enjoyable meal.
To begin, fill a large bowl with cold water. Then submerge the entire green onion in the water and give it a gentle swish around to loosen up any dirt particles.
Remove the onion from the water and shake off excess moisture before placing it on a damp paper towel. Next, use another dry paper towel to pat down the onion until it's completely dry. Your green onions are now ready for prepping!
How to Cut Green Onions
Start by rinsing the onion and patting it dry before placing it on a cutting board. Peel off any outer layers that are loose.
Trim off the root end and any green wilted parts, usually the top 1 to 2 inches. You can save these for making stock for soups and stews.
If you're looking for large pieces of green onions, for stir-fries or sauteeing them, then chopping green onions into short pieces is the way to go.
Now depending on how big you want your chunks, you can either cut the white bulb in half lengthwise or just across the whole width. Cut into 1 to 2-inch pieces. Try to make each piece the same size for even cooking.
Slicing your green onions into little rings is the most common way cut them. Use this cut when the onion is a main ingredient in a recipe for casseroles, dips, or other items where all the ingredients are mixed together.
Hold one end of the onion with your non-dominant hand, fingertips tucked under for safety, and make thin circular cuts from top to bottom.
It's important not to press down too hard, as this can result in uneven slices.
Biased Cut (French Cut)
If you want to use green onions for garnishes or to add a bit of color to your dish, the best way is to cut them into thin slices on a bias. Essentially this is the same as the thin round slices but cutting at a diagonal instead of perpendicular to the onion.
You can cut anywhere from a slight diagonal to a 45-degree angle.
If you're looking to add a decorative touch to your meals, thin strips or ribbons of green onions are the perfect way to go. Again we are building on the last technique.
To cut the green onion into these long thin slices you are going to cut almost parallel with the onion. Turn the knife away 10 degrees to 20 degrees from parallel with the onion.
Start slicing again in a downward motion. These slices should be as thin as possible while still being able to hold together as one piece. Continue this process until all the white bulb has been sliced into thin strips.
Now that your green onions are prepped, you can add them to a variety of dishes, from potato salads to scallion pancakes. They're also a great addition to any garnish or salad for a mild onion flavor with some extra color!
How to Use Green Onions
Green onions can be used in many different recipes. For the green part, you can use it as an herb to enhance the flavor of your favorite dishes.
The white part has a milder flavor that is great for adding crunch and texture to salads, sandwiches, or stir-fries.
Another great way to use green onions is in dips such as guacamole, salsa, or hummus. These all pair nicely with the onion's mild flavor and subtle crunch.
🍲Recipes Using Green Onions
Save the green stalks and the bulb part of the green onion that you removed. You can add these to your stock bag to make chicken or vegetable broth. And it reduces food waste!
💬Frequently Asked Questions
Green onions and scallions are actually the same vegetables. They come in two different forms - either harvested young from regular onion plants that form bulbs or from special varieties of onions that don't form bulbs.
Scallions can be identified by their long, white stem ends, which lack any bulging. While green onions tend to have more of a bulb at the end. Both are equally delicious and can be used interchangeably in recipes.
Yes, you can easily freeze green onions. All you need to do is chop them into small pieces, spread them on a baking sheet (in a single layer so they don't stick!), and freeze them for 1-2 hours or until they're completely frozen.
Then transfer them to an airtight container or freezer bag before returning them back to the freezer for future use! You can also blanch your onions if desired, which will help preserve their flavor and texture even longer.
How to Cut Green Onions (Scallions)
- 1 bunch green onions
- Wash the onions thoroughly. Peel off any loose or slimy outer layers of the onion skin. Trim the root bulb off and any dry or wilted tops of the onions.1 bunch green onions
- CHUNKS: Hold one end of the onion with your non-dominant hand cut into 1 to 2 inch chunks. If the onion is very thick you can slice in half lengthwise.
- ROUND SLICES: Hold one end of the onion with your non-dominant hand, fingertips tucked under for safety, and make thin circular cuts from top to bottom. Cut ⅛ inch wide pieces.
- BIASED (OR FRENCH CUT): The same as the thin slices above but cut anywhere from a slight diagonal to a 45-degree angle.
- RIBBONS: Cut almost parallel with the onion. Turn the knife away 10 degrees to 20 degrees from parallel with the onion. Start slicing again in a downward motion. These slices should be as thin as possible while still being able to hold together as one piece.
- Wrap them loosely in a damp paper towel and place them in an open plastic bag in the crisper drawer of your fridge
- Place them upright in a jar or glass with 1 inch of water.
- Place them in an airtight container in the fridge
- They should at least four days