How To Cut Green Onions

Green onions, also called scallions, are a delicious and incredibly versatile member of the allium family. They can be used cooked or raw, and are found in cuisines all around the world.

In this article, I’ll break down the different parts of the plant, their best uses, and of course how to cut them. So grab a sharp knife and let’s get prepping.

How To Prep And Use Green Onions

Cleaning

No matter what you’re using green onions for, your first step is to clean them. 

To do this, rinse them thoroughly under cold water. Pay special attention to the area where it branches into the green tops as that’s a prime hiding spot for sand and dirt.

Next, remove any wilted, brown, or slimy tops and outer layers. If you’ll be using the entire green onion, trim off the bottom just above the roots. But, if you’ll be saving the whites for another use or you’ll be regrowing the scallion, keep the roots intact. 

Greens vs. Whites

Green onions are often divided into two parts; greens (tops) and whites (bottoms). 

In general, the whites have a sharper and more onion-like flavor. Because of this, it’s common for the whites to be cooked, while the more mild greens are used raw as a garnish.

But, that’s definitely not always the case, as raw green onion whites add an excellent bite to things like chili, salads, and salsas.

The Most Common Cuts For Green Onions

Rounds

Place cleaned green onions horizontally on your cutting board. 

You can do this with one or an entire bunch. If you haven’t done this before, I’d recommend starting with a single onion, and only adding more as you feel comfortable and in control with your abilities. 

Hold the green onions in place with your non-dominant hand, and using your knuckles as a guard, slice the green onions into rounds.

You can use a circular rocking cut or a push cut on green onions.

Instead of pressing straight down on the product, aim to have your knife moving forward as it comes in contact. This will give you a cleaner cut and ensure your slicing through rather than crushing the green onions. 

Green onion rounds are very versatile and can be made as thin or thick as you’d like, but consider what you’ll be using them for. If you’ll be eating them raw, try for a 1/16 to an ⅛ of an inch. And if they’ll be cooked you can go a bit larger since the flavor will mellow out as they’re heated.

If you don’t have one, an inexpensive bench scraper can be an incredibly helpful tool for measuring your cuts and then collecting all of the prepped onions quickly once the cutting is done.

Bias

A bias cut is very similar to cutting rounds, with the major difference being that the cut is done at an angle rather than straight across the scallions. 

When cooked, you can quickly lose the distinct shape of a bias cut. So in most cases, this is used for raw applications or for very quick cooking like in a stir fry.  

To make a bias cut, place your cleaned green onions on a cutting board so that they are angled down towards your cutting hand. At this point, the cutting process is the same as for rounds. 

You can change how steep or long your bias is by increasing the angle of the green onions on your cutting board. If you’re doing a very shallow bias, you can cut several green onions at a time. But as you get steeper, it’s much easier if you are only cutting one at a time.

Julienne

Julienned green onions are great as a garnish or stirred into soups at the last minute. You can also place them in a glass of ice water to make attractive green onion curls.

Start by cutting your cleaned green onions into manageable lengths. Around 2-inches is a pretty common length for julienne, but you can really make them as long or short as you’d like.

Then, split each piece in half lengthwise so you have long half-moons, instead of full rounds. Now, place them cut side down (round side up) and slice them lengthwise as thin as possible.

Whole

Not exactly a knife cut, but there are some great uses for whole green onions. 

Try grilling them whole and adding them to tacos, burritos, or as a side for BBQ. You can also char whole green onions and then chop them up for use in salsas, dips, and dressings.

All you need to do is remove the roots and any discolored tips and you’re good to go.

How To Store Green Onions

Whole green onions with roots removed can still last a week or two when stored this way. But, once they have been prepped and sliced, it’s best to use them within 3-5 days.

Tools For The Job

All you need for green onion prep is a good sharp knife, with sharp being the keyword. 

A dull knife will end up crushing the cell walls of the green onion instead of cleanly slicing through them. And that can have a negative effect on taste, texture, and shelf life.

If you prefer a rocking motion when you cut, a chef’s knife or santoku are the best tools for the job. And if you use more of a push cut, you’ll probably like the flat blade of a nakiri. 

Frequently Asked Questions

Print