How to Cut Green Onions (Scallions)

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.

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.

🔪 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.