Green onions generally have a nice mild flavor that’s just “oniony” enough to make you feel like you got something. In the south, you’ll find mason jars of water with full bouquets of cut and washed green onions to accompany a big plate of chicken and dumplings or meatloaf.
And, if you are a fan of Asian cuisine like me, it is likely that you have eaten your fair share of green onions. Scallion pancakes, ramen, stir-fry, fried rice—the taste of many dishes can be enhanced with the addition of green onions. If you want to add green onions to your food, here is how you can cut them.
🔪How to Cut Green Onions
What You Will Need
- Pick green onions to slice that have thin and firm stalks. If the green onion stalks are limp, they will not cut easily and you will end up just tearing them.
- To avoid crushing the onions, work with small batches so that you have better control.
- Place your cutting board on a kitchen towel to prevent it from sliding.
- Prep the green onion
Cut with shears
Cut green onion slices
How to Slice Green Onions
- Use cold water to rinse the green onions.
- Line up the onions on the cutting board in a single layer (avoid stacking). Use a chef’s knife to cut off 1/4 inches of the green tops and the root ends. Throw away or mulch/compost the tips and roots.
- With the green onions in one hand, with smooth motions slide the knife forward and back.
- Sprinkle the scallions on the top of your favorite meals. You can use them with salads, egg dishes, and salsas.
How to Make Long Strips
- Rinse the green onions with cold water and put them on the cutting board in a single layer. To prepare long strips, group them into batches rather than chopping them down all at once.
- Cut off 1/4 inches of the green tops and the root ends.
- Arrange and set the green onions with one hand and grab the chef’s knife with the other hand. Rather than using the knife at 90 degrees, hold it parallel to the green onions. This angle can help with cutting down thin and long strips.
- Slide the knife across the green onions to cut them. Apply a steady movement to cut the onions into thin strips. Continue doing it until all of the onions are cut.
- Fill a large bowl with ice water and place your green onion slices into it. Place the bowl in a refrigerator so that the liquid is absorbed and the scallions crisp up.
- When you are ready to use the onions, remove the bowl from the refrigerator and add the onions to your dish as desired.
How to Chop Large Pieces
- Rinse the green onions and lay them on the cutting board. Cut off 1/4 inches of the green tops and the root ends.You can either throw the ends or store them for later use to garnish a dish.
- Make swift and sharp cuts across the onions after every 1-inch interval. Refrain from chopping up the dark green ends.
Are Chives And Green Onions The Same?
Chives and green onions both belong to a diverse onion family. [i] Scallions, shallots, leeks, and other alliums are also part of this family. However, chives and green onions vary due to a number of differences.
- They both come with slender and long green stalks, although green onions have a thicker stalk.
- Chive stalks are thinner, much like grass blades with bulbs.
- The whole part of the green onion plant is used to make food, whereas chives are snipped for specific parts.
- Despite the fact that chives are smaller, they are more potent than green onions. This is why you can substitute green onions with chives. Just add a smaller quantity.
- Chives work best in their raw state, but I’ve had a jar of dried chives in my fridge for over a year and they work well in some dishes.. As a result, they are commonly used as garnish to enhance the flavor of the dish. They also feature in salads. For instance, chives are used in deviled eggs and soups. On the other hand, green onions are ideal for dishes that require onions.
How to Use Different Parts of Green Onions
There are 2 types of green onions:
Regardless, the green part in both these species contains a mild flavor. Some individuals like to eat the flowers, some prefer the roots, and some love to eat the white-to-pale green bulb stalk and dark green shoots. Here is how people use different parts of the green onion:
1. Shoots and Stalks
Without flowers, green onions are commonly known as scallions and spring onions. You can spot them easily in grocery departments. Without root ends, they are used as appetizers along with raw vegetables and dips. Usually, people dice shoots and stalks, and add them into dips and salads, such as guacamole and salsa. You can use diced green onions in egg recipes, stir-fry, and other cooked dishes.
Many people eat the flowers in the form of raw salads. By mid-summer, green onions produce globes of little white blossoms as long as you refrain from snipping the shoots or harvesting them. Since they attract bees and wasps, you need to be careful while you are collecting the blossoms. If green onions flower, you can stimulate the growth of more plants with its seeds. In some cases, the flower stalks of green onions tend to serve as an attractive addition to a cut bouquet.
How to Store Green Onions
Green onions are pretty easy going. Store your cut or whole green onions in any of the following ways.
Transfer your green onions to a jar. Fill the jar with an inch of water; the idea is to cover the roots. Put the jar on your kitchen’s windowsill. In this way, your onions will remain fresh and continue to grow. Make sure you change the water thrice a week. [ii]
Transfer your green onions to a jar, with an inch of water. Only this time, use a plastic bag to cover them. Place the jar in the refrigerator. Change the water every couple of days.
Use a damp paper towel to wrap the ends of your green onions. Put them in a storage container or plastic bag. Make sure that the towel is not too dry or too moist.