There are a variety of ways to cut green onions, but certain cuts are better for different recipes. These are the top 4 ways to cut green onion to use in recipes and as garnishes.
Prep Time 5 minutesmins
Cook Time 0 minutesmins
Total Time 5 minutesmins
Servings: 4
Calories: 2kcal
Ingredients
1bunchgreen 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.
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.
Notes
How to Store Uncut Green Onions
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.