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Learn how to cut green onions, or scallions, for any recipe! This step-by-step guide and video cover basic slicing, chopping, and cuts to elevate your dishes with this versatile ingredient.
Wondering how to cut green onions but not sure of the best way? Green onions are one of my favorite things to cut because they’re just so easy. In fact, scallions or green onions are a great place to start with knife skills. Grab your knife and let’s get started on how to cut scallions, with a step-by-step guide and video!
Cutting green onions: Step by step
Here is my step-by-step guide on how to cut green onions, or scallions, with detailed photos for each part of the method.
Step 1: Remove any outer layers of the green onions that look bad or wilted.
Step 2: Using a large chef’s knife, chop off the root end and the tough top part of the green end.
Step 3a: To thinly slice the green onions, line up the onions and thinly slice them using a circular motion with your knife.
Step 3b: If your recipe calls for green onions or scallions cut on the bias, place your knife at an angle and use the same slicing motion as in Step 3a.
And there you have it: how to cut green onions, or scallions, in 3 easy steps!
How long do green onions last?
When stored properly in the refrigerator, green onions can last 1 to 2 weeks. To maximize their lifespan, store green onions upright in a jar or glass with a little water at the bottom, changing the water every few days. Chopped green onions last refrigerated in a sealed container for about 5 days. They become drier over time.
Tip: Use a great chef’s knife!
A good knife can drastically improve your time in the kitchen. I’ve had my chef’s knives for over 10 years, and they still work great. My favorite knife is this 7″ Chef’s Knife. For safe storage, you can use a drawer knife organizer. Make sure to keep your knives sharpened using a local service or home knife sharpener.
Using green onions
Now that you know how to cut green onions, here are some of my favorite green onion recipes for you to try:
- Pizza: Add them to pizza like an egg pizza with scallions or Mexican pizza.
- Salads: Add them to an egg salad or a chickpea salad sandwich.
- Dressings: Try them in Green Goddess dressing.
- Dips: Blend them into green hummus or Texas caviar.
- Fried rice or stir-fries: Stir them into fried rice.
- Chili: Use them for topping black bean chili or loaded sweet potato skins.
Frequently asked questions
You can use both the white and green parts of the green onion. The white part has a milder onion flavor, while the green part has a stronger, more pungent taste.
Yes, it’s important to wash green onions thoroughly under cold running water to remove any dirt or debris.
Yes, you can cut green onions in advance and store them in an airtight container in the refrigerator for a few days.
You can freeze green onions if you plan to use them in a cooked dish from frozen. When frozen, the texture can become mushy, so they are no longer good raw.
How to Cut Green Onions
Learn how to cut green onions, or scallions, for any recipe. Elevate your dishes with this versatile ingredient.
- Prep Time: 2 minutes
- Cook Time: 0 minutes
- Total Time: 2 minutes
- Yield: Varies
- Category: Knife Skills
- Method: Cutting
- Cuisine: N/A
Ingredients
- 1 bunch green onions
Instructions
- Remove any outer layers of the green onions that look bad or wilted.
- Using a large chef’s knife, chop off the root end and the tough top part of the green end.
- Line up the green onions and thinly slice them using a circular motion with your knife. If your recipe calls for green onions or scallions cut on the bias, place your knife at an angle and use the same slicing motion.
Thank you so much!! I had no idea how to prepare green onions and you taught me how! :)
Sonja, you didn’t show…did you chop all of the green?
Also – I always tear those roots off and eat the bulb by biting it off. Do you use it for anything?
Thanks, Jake
Yes, we finished shopped off camera! We usually slice up the bulb with the rest of the greens, but depends on the recipe!
About cutting onions – I don’t do it that way at all. I use kitchen scissors, I also cut them in quarter lengths before cutting them. If I need the white bottom part I slice those lengthwise 1 or 2 times depending on size and leave them attached to the green tops and cut with scissors starting at bulb end.