How to Cut Green Onions

Original Post: https://www.evolvingtable.com/how-to-cut-green-onions/

A sharp butcher's knife is used to finely chop the green onions.

5 from 5 votes

Learning How to Cut Green Onions is a quick and easy way to add the bright crunch of fresh scallions to any recipe! From washing to trimming to slicing, you can make the most of every part of this delicious vegetable in no time at all.

Prep Time2

Total Time2

Course: garnish, sides

Cuisine: American, Asian

Servings: bunch

Author: London Lea

Ingredients

1 bunch green onions

Get Recipe Ingredients

Instructions

Rinse the green onions under running water, dry, and remove any wilted pieces.
1 bunch green onions
Cut off ¼ of an inch from both ends and remove the fuzzy root end and the broken green ends.
Locate the junction where the green parts begin to branch off from the white base. Make a cut at this point.
For the green: Cut perpendicular to the long axis of the onion to get perfectly round circles or cut at a bias, at an angle, to get more of an oval shape.
For the white: Cut the white part in the same manner as you did the green, in a push-pull circular motion, and use for cooking.

Video

Notes

Storage Directions

Whole green onions can be washed and trimmed of old leaves ahead of slicing, and when properly stored, can keep in the refrigerator for up to 1-2 weeks.

Sliced green onions, when stored in an airtight container - ideally, separated by whites and greens - can keep in the fridge for up to 5 days. For more information, see How to Store Green Onions.

Either whole or sliced green onions may be frozen easily. They should be washed and left to dry completely before freezing, as excess water can cause freezer burn. Stored in an airtight container or freezer bag, they can keep in the freezer for up to 3-4 months. For more information, see How to Freeze Green Onions.

Recipe Tips

Let it grow. Don't discard the roots - if left with at least 1-1½ inches of stalk left above the bulb, they can be germinated and planted to grow a fresh batch of green onions.
Stay sharp. Especially because of their delicate nature, a very sharp knife should be used when slicing green onions, to prevent bruising.
Work in bulk. To save time, hold green onions together in a bunch in one hand while slicing with the other, instead of slicing them one at a time.
Look for deals. Green onions are very inexpensive, but turn to places like your local Asian grocers for particularly good deals on green onions sold in bulk.
Purchase wisely. When buying from the grocery store, keep an eye out for green onions that are fresh, crisp to the touch, and unbroken - limp stalks indicates a lack of freshness.

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