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.
Start by cutting off the root part of the white bulb, and the tops of the green stalks. Check to see if the outer layer of the onion is damaged or if it looks nice. If it doesn't look nice, peel it off and discard it.
spring onions, scallions or green onions
Cut to separate the white bulb from the green stalks.
Chop the white bulb as you would an onion - first slicing lenghtwise, and then across the slices.
Slice the stalks thin.
Use in cooking or to top finished dishes. Enjoy!
Video
Notes
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