Discover the ultimate secret to slicing green onions like a pro. With our captivating step-by-step visuals and stunning video tutorial, you can effortlessly master the art of cutting green onions like never before.
If you love cooking with green onions, you'll want to check out our Irish mashed potatoes (better known as colcannon) and our copycat Panda Express Orange Chicken.
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Ingredients
The ingredients are as simple as it gets: one bunch of green onions.
- Vegetable: We used more than one bunch for this photo shoot, but buying one bunch is usually all you need for a recipe.
- Substitutions: If you need to substitute this vegetable in a recipe, we suggest using spring onions or chives.
How to Prep
Gather the supplies: green onions, cutting board, paper towel, and a very sharp chef's knife.
- Start by rinsing the green onions under cold running water to clean off any dirt and debris.
- Blot them dry with paper towel.
3. Remove any damaged parts of the white onion skin by peeling off the outer layer or ripping off wilted areas of the green stem.
4. Line them up and chop off the roots and the tops and discard. Now, you're ready to cut them in any style that you want.
How to Cut
In this step by step guide, we'll show you how to cut this vegetable four different ways. As an added bonus, we'll also provide instructions for creating an appealing garnish.
1. Coins
To cut them into coins, line them up. If you need only the green stems for your recipe, cut off the white part and set it aside for another use.
For the photo shoot, we cut the whole onion starting with the green part in ¼ inch coins. Chop with a smooth, circular chopping motion. You can separate the green and white parts if you plan on using them for different purposes.
Onions that are cut into coins are wonderful for baked potatoes, nachos, fritattas, omelettes, and salads.
2. On the Bias
To cut them on the bias, line them up, and place your knife at a 45 degree angle. Using the same slicing motion as in step 1, cut the onions into whatever length you want. You can also cut the white part very thinly on the bias.
It's common to use 1to 2 inch pieces cut on the bias in stir fries and soups.
3. Julienned
To julienne, separate the white parts from the greens. Take one green stem that is 4 to 5 inches long and carefully slice it open from top to bottom. Open it up, and then make thin slices cutting from the top to the bottom. Repeat this step until you have the amount you need.
These are commonly used in ramen, slaws, and salads.
Curls for Garnishing: If you want the julienned cuts to curl, immerse the onions in a bowl of ice water for 10 to 15 minutes until they curl. Drain and pat dry. Use as a garnish in sandwiches, tacos, salads, or rice and noodle bowls.
4. Minced
To mince them, separate the whites from the greens and then line them up. Chop with a smooth, circular motion like when you are cutting coins, but make the cuts much closer together--like 1 to 3 mm.
These are commonly used in sauces, dressings, dips, compound butter, and salsa.
With your new knife skills, you can now say goodbye to uneven cuts and hello to stunning garnishes.
Recipe FAQs
You can cut the white part or the green. It is more common to cut the green, but the white part can also be used.
You can eat both the white and the green part of the onion.
This depends on your recipe. The green part is the most commonly used part, but the white part can also be used. Discard the roots and any wilted green stems.
The only difference is that they are labeled differently in certain countries and grocery stores. They both have long, hollow green stalks and white stems with a mild flavor.
Serve
Green onions can be eaten raw or cooked and are used in a variety of dishes. They are frequently used as a garnish for soups, dips, and salads, like this Thai red curry noodle soup and tomato olive salad. They are also very popular in stir fries and ramen, like this kung pao chicken and vegan ramen. You can also use them in breakfast casseroles or breakfast freezer sandwiches.
Store
Learn how to preserve the freshness of green onions, whether they are uncut or have already been prepared. We'll also provide guidance on freezing to simplify meal preparation and to minimize food waste.
Storing Uncut Green Onions
- Method 1: Stand them in a glass of water, root end down, and loosely cover the jar with plastic. Refrigerate until ready to use.
- Method 2: Cut the tops and roots off, then wrap in damp paper towels and place in a zip-top plastic bag. Refrigerate until ready to use.
Storing Cut Green Onions
Rinse, pat dry, and cut them as desired. Seal inside of an airtight container to retain their moisture, then refrigerate for up to 5 days.
Freezing
- Flash Freeze: Rinse them and thoroughly blot dry, cut as desired, then spread on a baking tray to flash freeze. Put into a freezer bag or airtight container and freeze for up to 3 months.
- Thaw: Place on the counter for 20 minutes, then use in your recipe of choice.
Expert Tips
- Buy fresh: Buy only fresh, healthy green onions. Don't buy if the stalks are limp.
- Keep it sharp: Use a sharp chef's knife to prevent bruising the onions.
- Work in batches: Cut the whole bunch at one time to save time, instead of slicing them individually. Separate the white part from the green to use in different recipes.
Recipes That Use Green Onions
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Recipe
How to Cut Green Onions
Ingredients
- 1 bunch fresh green onions
Instructions
Prepping
- Start by rinsing the green onions under cold running water to clean off any dirt and debris. Blot them dry with paper towel.
- Remove any damaged parts of the white onion skin by peeling off the outer layer or wilted areas of the green stem.
- Line them up, chop off the roots and the tops, and discard them. Now, you're ready to cut them in any style that you want.
Cutting
- Coins: Line up the onions and slice crosswise into ¼ inch coins. Use a smooth, circular chopping motion. Separate the white and green parts if desired.
- Bias: Line up the onions and place your knife at a 45 degree angle. Slice crosswise with smooth motions, cutting them as long as you want.
- Julienne: Cut the onions in half to separate the green and white parts. Take one green piece and carefully slice it open from top to bottom. Open it up and then make thin slices cutting from the top to the bottom.
- Curls for Garnishing: If you want the julienned cuts to curl, immerse the onions in a bowl of ice water for 10 to 15 minutes until they curl. Drain and pat dry.
- Minced: Cut the onions in half to separate the green and white parts. Line the onions up and slice crosswise with a smooth motion like when you cutting coins; cut each piece 1-3 mm long.
Storing
- Method 1: Stand the green onions in a glass of water, root end down, and loosely cover the jar with plastic. Refrigerate until ready to use.
- Method 2: Wrap the green onions in damp paper towels. The roots and tops were cut off first. Place inside of a zip-top plastic bag. Refrigerate until ready to use.
- Flash Freeze: Rinse the green onions and thoroughly blot dry, cut as desired, then spread on a baking tray to flash freeze. Put into a freezer bag or airtight container and freeze for up to 3 months. Thaw: Place on the counter for 20 minutes, then use in your recipe of choice.
Video
Notes
- Buy fresh: Buy only fresh, healthy green onions. Don't buy if the stalks are limp.
- Keep it sharp: Use a sharp chef's knife to prevent bruising the onions.
- Work in batches: Cut the whole bunch at one time to save time, instead of slicing them individually. Separate the white part from the green, to use in different recipes.
Nutrition
Serving sizes and nutritional information are only an estimate and may vary from your results.
Beth
Thanks for all the tips to cut green onions professionally!
Emma
You're welcome, Beth! We're glad you found this helpful and informative!