How to Cut Green Onions

four bowls with different styles of cut green onions.

5 from 1 vote

Elevate your cooking game with our easy-to-follow tutorial on how to slice green onions like a pro! Our step-by-step guide will teach you the best techniques for achieving perfectly sliced green onions every time.

Prep Time5

Total Time5

Servings:

Calories: 1kcal

Author: Brooke & Emma

Ingredients

▢ 1 bunch fresh green onions
▢ sharp knife

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.

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