How to Cut Green Onions at the Table

A cutting board with chopped green onions and halved green onions.

Get ready to become a scallion-chopping pro with our step-by-step guide! We’ll show you how to cut green onions both horizontally and diagonally, making it a breeze to add their flavor, crunch, and vibrant color to all your go-to recipes.

A knife with chopped scallions over a cutting board with whole and chopped green onions.

What Are Green Onions?

Green onions and scallions are the same thing! Green onions are a type of onion. They come from young, bulb-forming onions or a separate variety of onions that never form bulbs at all.

They’re long and skinny with a white tip at the end and have an onion flavor that’s slightly less intense. The white and light green parts have the strongest flavor and are most commonly used. However, the green stems 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. You’ll just make 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 green onions 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 bias.

How to Prep and Store

Prep Ahead – You can rinse the scallions under running water. Then, trim the outer layers of a scallion 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, you can store green onions in an airtight container in the refrigerator for up to five days. For the finest results, store the green stalks 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 you wash and dry them completely 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.

A hand holding a bunch of green onions on a cutting board.

A hand trimming the roots off green onions.

Common Questions When Learning How to Cut Green Onions

How far up the stem do you cut green onions?

All the way! Just slice off the end, and discard the roots. Or, you can leave about two to three inches and replant the onion if preferred.

Are green onions and spring onions the same thing?

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.

When a recipe calls for scallions what part do you use?

Typically, if a recipe calls for scallions you’ll want to use the white and light green parts. Usually, the recipe specifies whether you need to use the green parts.

What part of the green onion do you plant?

Plant the stalks of the green onion if you want them to grow.

Ways to Use Green Onions

Now that you’ve mastered chopping green onions, it’s time to put them to use!

They’re great in a wide variety of recipes like stir fries and breakfasts and they give any dish a vibrant pop of color when you use them as a garnish. However, these are some of our favorites to get you started:

More Kitchen Guides

the Ayyem kitchenServings: 1 serving

Prep: 8 mins
Total: 8 mins

Learn how to cut green onions circularly or diagonally, how to store them, and ways to use them to add tangy flavor to a variety of recipes! Email

Ingredients

1 bunch green onions

Instructions

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).