Learning how to cut is a surefire way to improve your ability in the kitchen – and impress your friends! If you're just beginning, cutting green onions is a great way to practice your knife skills.
Wash the green onions under running water to remove any dirt. Pat them dry. Trim and discard the root ends and any dry or discolored parts of the onions. You may also want to peel the top leaves/outer layers.
Tiny Rings
Thinly slice your green onions crosswise to create small rings. Usually, you only need to slice the green parts. The whites can be kept aside for cooking or to regrow the onions.
Thick Slices
Cut green onions crosswise into thick slices of around ¼ to ½ inches thick.
Bias Cut
Place your knife at a 45-degree angle and slice the green onions into small pieces.
Thin Strips
Use your knife to carve thin, long strips out of the green onions. You'll want a particularly sharp knife for this one - I like using a pairing knife. Be careful with your fingers and go as slow as you need to.
Curls for Garnish
Slice off the white part (not useful for curls). Stack the green stalks and cut them into a strong bias. With a sharp knife, cut green onions into very thin strips. The longer the bias, the more curl you’ll get.
Place the slices into a bowl of iced water for a couple of minutes – this will cause the green onions to curl.
Notes
How to store the cut green onions? Fridge: Place the chopped green stems in an airtight container or plastic bag. They'll keep in the fridge for 2-3 days. Freezer: Place the chopped green onions in a freezer-safe bag or container. Remove as much air as possible before sealing. Freeze the green onions. Cut green onions will keep for up to 12 months.