From salads to stir-fries, green onions add flavor and texture, ut how you cut them depends on how you plan to use them. follow my step-by-step instructions with pictures or watch the video for an easy tutorial.

This post may include affiliate links. Please read my disclosure policy.
WANT TO SAVE THIS RECIPE?
Enter your email below & I'll send it straight to your inbox. Plus you'll get great new recipes from me every week!
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!
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 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.
Remove the onion from the water and shake off excess moisture before placing it on a damp paper towel. 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.
How to Cut Green Onions
Chunks
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.
Slices
Slicing your green onions into little rings is the most common way cut them. Use this cut when the onion is an ingredient in a recipe not the garnish.
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)
For simple 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.
Ribbons
Use this cut to add a decorative touch to your meals, thin strips or ribbons of green onions are the perfect way to go.
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.
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.
👩🏻🍳Expert Tip
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!
🍲Recipes Using Green Onions
🔪 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.
A paring knife also works well for smaller tasks, such as making bias cuts or ribbons.
I do not recommend using a serrated knife.
Avoid using dull knives, as they do 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.
📖 Recipe Card
How to Cut Green Onions (Scallions)
Ingredients
- 1 bunch green onions
Instructions
- 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.
Video
Notes
- 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
Comments
No Comments