Learn how to cut green onions, also known as scallions, with this step-by-step guide on how to chop them horizontally and diagonally to add flavor, crunch, and color to a variety of recipes!
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What Are Green Onions?
Green onions and scallions are the same things! Green onions are a type of onion, harvested from young, bulb-forming onions or a separate variety that never forms bulbs at all.
They’re long and skinny with a white tip at the end and have a flavor that is similar to onions but not quite as intense. The white and light green parts have the strongest flavor and are most commonly used, but the green parts are also edible and make a beautiful garnish for a variety of dishes.
How to Cut Green Onions (A Step-By-Step Guide)
No matter which part of the onion a recipe calls for, the chopping method will stay the same with just a slight variation regarding the angle of the cuts.
- Rinse off any dirt, paying close attention to the white tip, and remove any thin, slimy, or wilted outer layers.
- Use a sharp knife to chop off the tip at the white end, removing the root.
- Line up the scallions on a cutting board, and use your knife to slice them thinly in a circular motion. Or, place your knife at an angle, and use the same circular chopping motion to create chopped scallions at an angle or dias.
How to Prep and Store
- Prep Ahead: Scallions can be rinsed and trimmed of outer layers up to one to two weeks in advance. Transfer them to an airtight container, and store them in the fridge until you’re ready to use.
- Store: Once cut, green onions can be stored in an airtight container in the refrigerator for up to five days. For the best results, store the green parts and white parts separately.
TIP: If you’ve got a green thumb, save the roots, wrap them in damp paper towels, and keep them in the fridge to plant later!
- Freeze: Store your green onions whole or chopped. Just make sure they’re washed and completely dry first. They’ll keep fresh in the freezer for up to three months. Then, just thaw them in the fridge overnight when you’re ready to use.
Common Questions When Learning How to Cut Green Onions
All the way! Just slice off the very end, and discard the roots. Or, if you want to replant your onions, leave about two to three inches in order for the plant to regrow.
Not quite. The difference is in their age or the time they grow before being harvested. Green onions have a thin bulb that does not budge while spring onions have a round bulb.
Typically, if a recipe calls for scallions you’ll want to use the white and light green parts. Usually, they will specify if the green parts are included.
Ways to Use Green Onions
Now that you know how to cut green onions, it’s time to put them to use! They’re great in a wide variety of recipes, but some of our favorites to get you started include:
- Quick Couscous Salad with Chicken
- Easy Fried Rice with Veggies
- Baked Queso Dip
- Cobb Salad Recipe with Green Goddess Dressing
- Asian Cucumber Salad Recipe
More Kitchen Guides
- How to Cut a Papaya
- How to Cut a Cantaloupe (3 Ways)
- How to Cut Sweet Potatoes (4 Ways)
- How to Cut a Tomato (3 Ways)
How to Cut Green Onions
- 1 bunch green onions
- Wash off any debris, and remove the outer layers of the onions.1 bunch green onions
- Use a large knife to chop off the root of the onions at the white end.
- Line up the onions on a cutting board, and use a knife to slice in circular motions, creating thin rounds. Or, angle the knife diagonally, and use the same ciruclar cutting motion to cut the onions on the bias (angle).
Nutrition information is automatically calculated, so should only be used as an approximation.