How to Cut Green Onions
Green onions are a staple that I always have on hand in my refrigerator for a great garnish and topping for so many great weeknight dishes. Having them cleaned and stored beforehand makes chopping them even simpler on those busy weeknights where I need to get dinner on the table quickly.
Equipment
- 1 Cutting board
Ingredients
- 1 chef's knife
- 1 bunch green onion
Instructions
- 1. Before you begin chopping your green onion, remove any damaged or dying stems and wash under cool water. Dry excess water completely with a dry paper towel. 2. Gather the stems together and remove the white bulb at the end and the top of the green onion that appears wilted. 3. Using the tip of your knife in a rocking motion, preferably a sharp chef's knife, move the blade in a circular motion and dice the onion into thin slices. Make sure you hold the bunch of onions with your non-dominant hand. Use a cutting board as a firm surface and to protect your counters.
Notes
- Having a sharp chef's knife is an essential tool that I think everyone should invest in. The sharper the knife, the quicker and more efficiently you are able to chop ingredients, including green onions.
- You will want to remove any discolored or damaged parts of the green onion prior to chopping them. Make sure that they are a dark vibrant green at the top. It will fade into white at the bottom of the onion.
- Make sure that you wash your green onion stalks thoroughly to remove any dirt and pat excess moisture off with a paper towel.
- There are several ways you can chop your green onions. For a more decorative garnish you can chop the scallion at an angle to create a diagonal thin strip. You can do a more rough chop for thicker pieces that need to hold up when being cooked. This method is great in a quiche or casserole. The most popular way to chop a green onion is in small pieces, which will be covered in more detailed instructions below.