How to Cut Green Onions Like a Pro

Green onions, also known as scallions, are one of the most versatile vegetables that you can use to add flavor to your recipes. They’re great in soups, salads, and Lebanese dishes like tabbouleh.

Learn how to cut them correctly so you can maximize their potential and make a variety of dishes. These tips will help you master this kitchen staple and make it a must-have in your pantry!

1. Wash the Onions

Green onions (scallions) bring a pop of color and fresh, earthy flavors to almost any recipe. Learn how to cut them for the best flavor and presentation.

Before chopping, wash green onions to remove any dirt and slimy skins. This helps prevent any unwanted oniony flavor from lingering on the cutting board.

Next, trim away the root end and the broken, tough green ends. The white bulb is the part that adds most of the onion’s flavor, while the green stalks are usually more mild.

Place the trimmed green onions in a colander and rinse under running water. Afterward, dry them thoroughly with paper towels or kitchen towel.

Stack 2 to 3 green onions, then start at the green end, holding the tips with your fingers while you run your knife in an up and down rocking motion across the onions. Repeat this process until you reach the bulb end.

2. Cut Both Ends

Whether you’re using them raw in a salad or sauteed in stir-fries, green onions can elevate your cooking game. But mastering how to cut them like a pro is key for getting the best flavor and texture in your dishes.

Start by cutting both ends of the onion. Use a sharp knife and a cutting board to ensure clean cuts.

You’ll want to use circular rocking motions with the knife instead of pushing it down to prevent crushing the onion. This will help to make a cleaner cut and ensure you’re slicing through rather than crushing it!

After you’ve cut both ends of the green onions, slice them crosswise in half separating the white part from the green. The white portion will have more onion flavor than the green, but both portions are safe to use in recipes.

3. Slice Through

Green onions are a fresh vegetable that can be added to soups, stews, curries and more. Besides adding a punch of color, they’re also an excellent way to add flavor to your dishes.

When cutting green onions, make sure to use a sharp knife for clean cuts and minimal damage. Using a honing rod or sharpening stone can keep your knife sharp and prevent nicks or chips.

To slice green onions, start by holding your knife perpendicular to the stalks and making straight cylinder-shaped cuts at the desired length. Rocking the blade in a circular motion will speed up this process and produce perfectly thin strips.

4. Store

Whether you’re slicing them up as garnish or blending them into a recipe, green onions (also called scallions) add both flavor and color to dishes. But if they’re not stored properly, they can begin to wilt and go limp before you know it.

Luckily, there are several ways to keep green onions fresh for longer. One method is to put them in a glass or jar with 1-2 inches of water.

If you store them in this way, they’ll last for up to a week. You’ll want to check the water level every few days, though, because onions can rot with excess moisture.

Another good storage option is to wrap the green onions in a paper towel and place them in a zip-top bag. The paper towel should be damp enough to give the onions some humidity without adding too much moisture.

Ken Onion

Ken Onion is an innovative knifemaker whose work has revolutionized the industry. Born in 1963, he hails from Kaneohe, Hawaii, and invented the SpeedSafe assisted opening mechanism for Kershaw Knives - earning him a position as Premier Knife Designer with them.

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