How to Slice Green Onions, Scallions and Spring Onions

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Ever wondered about the right way to slice green onions? Then I have the guide for you! Follow the step-by-step pictures and video below, and learn how best to slice and cut your green onions, scallions and spring onions.

Whole and sliced green onions on a chopping board.

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Green Onion FAQ
What you need to slice green onions
How to cut green onions
Tips & tricks
Recipes using Green Onions
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Reviews

I use scallions, green onions and spring onions a lot in my cooking and I love their sweet onion taste. Used raw as garnish or added just at the end of cooking - either way, I think you'll love the touch they add!

Green Onion FAQ

Which part of the green onion do you use?

You can - and should! - use both the white bulb and the green stalks of the green onion.

Are green onions, scallions and spring onions the same?

The short answer is: yes, and no. Also: it depends on who you ask.

They are basically the same to begin with - they can all come from the same onion varietals. And while the names are often used interchangeably, the general concensus seems to be that they differ in maturity.

Scallions are the youngest, and the bulb is therefore the smallest. Then come green onions, with a bit more of a bulb. And finally, spring onions - with an even more pronounced bulb.

For it to be a "true" spring onion, it should also be planted in fall, and harvested in spring (hence the name).

The taste is similar, with all of them having a mild onion flavor and therefore being great to use raw. However, scallions are milder than the other two, and true spring onions are much stronger in flavor than both green onions and scallins. In most cases, though, spring onions are just green onions with a different name.

The onions shown in the pictures in this post are green onions.

What can I use green onions for?

Green onions are great to use as a garnish for pasta, dip, soup and salads and can also be incorporated in different dishes. The latter is common in Asian cooking, where it's often added to stir fries and ramen.

Generally, you can also use green onions for anything where you would otherwise use chives - the taste of green onion is similar, but a bit more intense.

You can often use green onions instead of shallots, although shallots have a bit stronger taste.

You can also use green onions instead of leeks.

What you need to slice green onions

Ingredient notes & substitutions

Sharp knife: this will make your work a lot easier than trying to use a dull one
Green onions - this method also works for scallions and spring onions.

How to cut green onions

Collage showing how to slice green onions.

First, clean off any dirt from the onion, then place it on a cutting board. Cut off the root end from the white bulb
Then check to see if they outer layer of the onion looks nice, or if it's damaged. If it's damaged, remove the outer layer.
Cut off the ends of the green part as these are often a bit tough
Separate the green tops from the white bulb

Slice the white bulb length-wise, but hold it together
Turn it, and then chop it by cutting across the slices
Grab the green tops and slice thin
Repeat until done!

Tips & tricks

Use a sharp knife for the easiest chopping
Chop the white bulb separately or the pieces can end up too big, and the onion taste might be too overpowering
If the bulb is not pronounced you can just slice the white part with the green stems
If the recipe calls for cutting on the bias, this just means to cut them diagonally. Place your knife at a 45-degree angle when slicing the green part.
Store in the refrigerator after chopping, in an airtight container. They're good for up to 5 days.
Freeze leftovers after chopping for up to 3 months

Recipes using Green Onions

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