Learn how to cut green onions using three unique but simple techniques. Whether you need them for ramen bowls, baked potatoes, or fried rice, this guide will show you everything you need to know to garnish like a pro!
Prep: Rinse away any large clumps of dirt, and peel away any slimy or wilty stems at the same time. Cut where the green stems meet the lighter, tougher portion of the onion. Cut the green onions in half to make a shorter bunch.
Cut Green Part
Option 1 - Straight Slice: Place the green onion stems horizontally on your cutting board. Grip the bunch with your non-dominant hand, pushing your knuckles forward to protect your fingers. With a sharp chef’s knife, slice at a 90-degree angle to the stems, forming straight sliced green onions.
Option 2 - Bias Cut: Grip the bunch with your non-dominant hand. Rotate your body or the bunch of green onions to about a 45-degree angle. Then, perform the same rocker motion to bias cut the green onions (angle cut).
Option 3 - Thin Bias Cut: Place the green onion stem vertically on your cutting board, then rotate it slightly or move your body so your hips are not twisted. At a steep angle, begin slicing the onion by dragging the knife towards your body.
Cut White Part
Option 1 - Slice: Peel away the outer layer and slice the spring onion in half lengthwise. Place each half flat side down, grip the top portion, then thinly slice it, dragging the knife tip towards you.
Option 2 - Dice: Repeat the same steps as above, stopping before you trim away the top portion. Rotate the onion 90 degrees, grip the top portion to steady it, then cut it into small chunks using a rocker motion.