Cut the ideal amount of green onions for cooking. Discover all you need to know about flawless ingredient preparation, from slices to strips.

What is the best method to cook green onions when a recipe asks for them? If you’re ordered to cut them, do you mean lengthwise? Cut into tiny discs? Or just formed into irregular cubes?

Our article explains how varied cutting techniques affect the overall taste of your meal and why different recipes need different approaches to green onion preparation. Let’s get started.

Which Part of the Green Onion Do You Use in Cooking?

Green onions are made up of two parts: a white bulb immediately above the base and dark green leaves.

The white and pale green bulb is the one that is most usually used in cooking. You may utilize this section of the onion just like any other onion.

Even though the leaves are less often utilized, you may still use them as a garnish if you don’t want to waste food.

How to Cut Green Onions for Garnish

Green onions are a tasty garnish for soups and other foods.

To begin, arrange the green onions in an orderly group. Make certain that the ends all line up.

8 inch in thickness. Begin with the leaves, which are the most usually used as a garnish, but you may also utilize the bulb.Then, cut thin circles approximately 1 inch in diameter.

There are a few different cuts that may be used as garnishes, but this is one of the simplest.

How to Make Green Onion Curls

If you want to create a nicer garnish out of your green onions, try making green onion curls.

First, make a lot of green onions. Remove the tips of the leaves since they are ragged and not as appealing as a garnish.

Then, cut the remaining leaves on a bias (on a small diagonal with your knife). If you want long, thin pieces of green onion, be sure you cut vertically rather than horizontally.

Place your long, curved strips of green onion in an ice water bath after you’ve finished cutting them. If you immerse the green onions for three to four minutes, they will naturally curl.

How to Cut Green Onions for Stir-Fry

When chopping green onions for a stir-fry, you want bigger pieces than when cutting for a garnish, thus the process is different. You will also be utilizing the bulb of the onion rather than the leaves.

To begin, wash the green onions and trim the roots (you don’t want to consume the stringy roots).

2 inch in length. To form interesting shapes, chop the green onion horizontally or on a little diagonal. Because these pieces are longer, they can withstand the vigorous cooking procedure of a stir-fry better than thin discs used as a garnish.4 to 1Then, cut each onion into 1 inch tubes.

How to Cut Green Onions for Sushi

If you make your own sushi rolls, you may add green onion slices to boost the taste.

Wash the onions first, then clip away any wilted bits. You may remove the very top, which is often wilted.

4 inches thick.Then, collect the onions and cut them horizontally into circular pieces. You may slice them approximately 1mm thicker than you would for a garnish.

Slices

When a recipe asks for slices, you want thin slices of onion that are tiny, cylindrical in form. This is the most common kind of green onion and should be your default unless otherwise advised.

A cutting board, a sharp chefs knife, and a small basin of cold water are required for preparation.

Rinse the green onions in cool water before chopping. Remove any wilted or yellow leaves, as well as those that do not seem to be fresh enough to consume.

Shake the green onions to dry before arranging them in a single uniform layer on the chopping board, all facing in the same direction. Cut off the root or bulb end tips, as well as the green end tips. Place these ends in the rubbish can.

Cut the onions into thin slices in straight lines perpendicular to the direction of the veggies. Do this with all of the onions still facing the same direction, bunched together on the chopping board, for optimal efficiency.

The onions are ready to use immediately after being sliced, either for cooking or as a garnish.

Long Strips

This approach is similar to slices in many ways, with the key distinction being the direction in which we cut our food. It does need a little more concentration and must be done one by one, so it will take longer than the slice approach described before.

Remove any wilted leaves from the veggies and rinse them. Shake to dry or air dry naturally on a rack. As previously, trim the ends and leaf tips to about an inch from each end.

Place one green onion shoot on the cutting board at a time. Cut each onion lengthwise into strips with the sharp pointed edge of a chefs knife. Place each finished strip in an ice-filled basin before placing the whole batch in the refrigerator. This will keep them fresh until they are ready to use. When you put them back in the fridge, they rapidly get crisp again and remain that way.

Large Chunks

Clean the onions, removing any wilted leaves or debris, and cutting off the tops and roots. Approximately -inch on each side. On a chopping board, arrange the onions in a single layer.

This time, cut the onions in a back and forth motion with a mezzaluna (like this one on Amazon Note: affiliate link) to form coarsely shaped big pieces. Use just the bright green and white ends, not the dark green ends.

Are Chives and Green Onions The Same?

Despite their similar appearance, chives and green onions have quite diverse flavors and applications. Yes, they both have white bulbs and green stems, and they are in the same vegetable family as leeks, shallots, and scallions, but they cannot be used interchangeably.

Chives have a stronger taste and are great in salads, mashed potatoes, and cheese dipping sauces. Because chives have such a strong and distinct flavor, just a portion of the chive should be used.

Fortunately, they are easily distinguished. Green onions have a thicker stem than chives, which have grassy blades on top.

Scallions vs. Green Onions: What’s the Difference?

Scallions and green onions are both members of the same vegetable family (the Allium cepa), and both are onions without a fully formed bulb. Not only that, but they look and taste eerily identical.

Green onions have a somewhat stronger flavor when picked early in the season, but the two veggies may be used interchangeably.

How to Use Different Parts of Green Onions

Shoots and stalks

The shoots and stalks have a robust taste when raw, making them ideal for dips and garnish. Cut them into thin pieces and toss them into your favorite guacamole, salsa, salad, or dip. Because of their modest and unimposing size, they make an excellent garnish for soup.

Blossoms

The flowers may also be eaten uncooked in salads and are attractive enough to add visual interest to your cuisine. The taste is lighter than that of the stalks, making it suitable for pairing with light foods.

Storage

Pour cold water over the onions in a big mason jar, slightly covering the roots. Wrap the jar cover with plastic wrap and replace it with new water every couple of days. Alternatively, to keep the roots wet, cover the onion ends with a damp cloth.

Recipes Featuring Sliced Green Onions

One common technique to use green onions is to slice them and sprinkle them as a garnish over creamy soup. Because the creamy soup is white, adding the green stalks to the soup provides a flash of color and zing to the meal. Begin by preparing the soup. When finished, add as a garnish.

Large bits of green onion may also be used in stir-fries, such as Szechuan chicken.