Wondering how to cut green onions the right way? Well, we got your back.
Chopping green onions is super duper easy. All you need is a fresh bunch of green onions, a paper towel to pat dry them, a chopping board, a sharp chef’s knife, and some basic vegetable chopping skills to get perfect slices of green onions you can savor.
Adding freshly chopped scallions gives a mild flavor to onions and makes them more appealing in taste. Once you get accustomed, they’ll make their space in your kitchen and will soon become more than just a mere staple food item in your pantry.
In this article, you’ll learn how to cut green onions and make them a great addition to all kinds of dishes.
Green onions are way beyond being just a garnishing ingredient in your kitchen. With its simple yet noticeable traits, it can make you drool and persuade you to have some more. The best part about green onions is that they’re fully edible. You can eat both the green and white parts of onion with ease and experience the strong taste of the white part and a mild taste of the green one.
Now without doing further ado, let’s quickly learn how you can chop them.
(1) Rinse: Take the bunch of green onions and rinse them with water. Make sure you gently scrub them with your fingertips to remove any dirt lingering on them to clean them.
(2) Remove: Once you’re done with rinsing, lay them on a chopping board and carefully remove the straggling roots. Doing this will give you fresh green onions that you can add to your dish.
(3) Say adios to roots: The entire onion is indeed edible, but roots don’t add much taste to the food. Cut the roots and dispose of them. You can also compost the residue.
Here’s a step-by-step guide to chopping green onions with ease:
(1) Place your bunch of green onions in a single layer at one place on the chopping board (avoid piling).
(2) Holding them with one hand, use a rocking motion with your knife and chop them until the onion is sliced into small pieces.
Chopping Long Strips:
(1) After rinsing and cleaning your green onions, put them in a single layer on the chopping board. Group them into a batch and cut 1/4th of the green tops and the end part of the roots.
(2) Carry the knife parallel to green onions instead of your go-to 90-degree angle. This will help you in cutting long strips hassle-free.
(3) Slice the onions, and you’re good to go. 👍
- 1 Chopping board
- 1 chef’s knife
- Paper towel
- 1 bunch of green onions.
- Rinse and wash your green onions with water. Scrub them gently with your fingertips to remove dirt.
- Place them onto the paper towel to let them dry and get rid of water.
- Remove the bad layers of the onions to use only the fresh part of the onion.
- Remove ¼ of an inch from both ends.
- Batch them into the chopping board and run your knife in a rocking motion. Cut the green part for garnishing purposes. Save the white part for cooking.
- Take the white part of the onion and cut them thoroughly. Use your knife in a pull and push circular motion to chop your onion.
- Once done with chopping, either use them immediately or store them in an airtight container. Note that you need to store the green and the white parts separately to lock their freshness.
- Use a sharp knife when slicing green onions. It will prevent the bruising of delicate onions.
- Always chop green onions in bulk. It will save a lot of your time.
- Be very specific when buying green onions. There are times when vendors fool customers and give them a stale and old bunch of green onions. Always buy fresh onions.
- Never miss on deals. Though green onions are inexpensive, go to local vendors and negotiate with them when buying. If you plan to buy in bulk, it’ll be a win-win situation for you.