If you grew up on Hakka food like me, then you know how important this little pop of green called the Green Onion is. Read on to find out more how to put your knife skills to the test on the wonderfully delicious Green Onion.
- Rinse your green onion under cold water to remove excess dirt.
- Allow it to sit on your cutting board after patting it dry with a paper towel.
- Bunch the green spring onions together between thumb and index finger and cut out the green stalks above the white bulb.
- Grab the whole bunch and cut in a slicing pull or push motion.
- How Are Green Onions Grown
- How To Cut Green Onions
- How To Store Green Onions
- How To Make Green Onion Pancakes (Recipe)
- Nutritional Value & Health Benefits of Green Onions
- Dalstrong’s Best Chef Knives To Cut Green Onions
- Frequently Asked Questions
At the age of five, my grandmother started encouraging green vegetables on my plate because of the numerous health benefits. That is probably why green onion scallions are my go-to snack today.
I couldn’t be more delighted to walk you through the steps on how to cut green onions, the many recipes with green onions, all while talking about the influence this vegetable had on my palate.
1. How Are Green Onions Grown?
For starters, bunching onions, chives, scallions, spring onions, and green onions are all the same. They have different names in different parts of the World and are labeled accordingly in stores. Sometimes, they serve different purposes in food too. Such as a garnish!
They grow from seeds harvested in the soil to form a young onion. Before the young onion matures into a regular onion, it is removed from the ground with its long green stems in the top-most region of the bulb. And voila! There’s your green onion.
2. How To Cut Green Onions
There are different ways to cut green onions. Some prefer whipping out a sharp knife, usually a chef knife, and cutting it up. But, in Eastern Asia, people use kitchen shears or scissors to chop up chives directly into the saucepot or pan, depending on the recipe. Here’s a detailed guide on both techniques.
Once you’ve rinsed the raw green onion under cold water and patted it dry, place it on your cutting board and identify the bad layers, and then begin peeling it slowly.
Use a sharp knife and cut the pearl onions at the root end of all the green onions on your cutting board. Pearl onions are commonly known as the white part. Then, repeat the process with the green part at the top-most region of the onion. If you can perform this task with a chef’s knife, that’s even better and gives your chives the perfect size and shape.
To slice green onion conveniently, chop with a circular motion. This way, you can line up the thinly sliced green onion. You can cut it in an angle if you’d like, too.
The key is to slice green onions with the blade moving in a back and forth motion. This will help you achieve thin slices or onion curls to use as a garnish on a baked potato or grilled meat.
For the perfect curls, you can use kitchen shears or scissors. Bunch the fresh green onions scallions together between your thumb and index finger.
Cutting the bulb off after rinsing your green onion is crucial! If you like a pungent onion flavor in your food, feel free to dice it into small slices and use them as well.
Snip snip! You can cut the green onion directly into your pot or pan without needing to take out your cutting board at all.
There you have it, people! Now, let’s talk about storing your onions to use them in the future and enhance the flavor of your soups and steaks.
3. How To Store Green Onions
To start, cut off the roots and any soiled bits of the green tops or green leaves. You can save the root (more on this in a second!)
Cut the green onions in half after discarding the soiled green leaves or green ends, as trying to fit and store them as they are would damage the texture. This way, they can also fit in a plastic bag or a zip-lock bag.
Dry the green onions and remove any excess moisture by patting them.
Take a sheet of paper towel and wrap your chopped green onions in them. Three sheets of paper towel per zip-lock bag are enough. Since you’ve cut your green onions in half, you would need six sheets of paper towel.
Place the paper towel-wrapped onions in the zip-lock bag, label it with the date, and you’re all set! Did you know that you can freeze green onions in an airtight container for more than 3-4 months? I didn’t. Such a revelation, isn’t it?
Now that you know everything about what a green onion is and how to store it, let’s talk about all things flavor and learn to make green onion pancakes.
4. How To Make Green Onion Pancakes (Recipe)
Here’s a detailed recipe to make green onion pancakes, otherwise known as scallion or chives pancakes.
- Three cups of all-purpose flour
- One cup of hot water
- Half a cup of cold water
- One cup of chopped scallion or chives
- Salt and ground black pepper
- A fourth cup of softened butter
- One and a half teaspoons of vegetable oil
Place the all-purpose flour in a bowl and stir in one cup of hot water gradually as you go.
Add cold water into the mixture and make sure there are no dry spots sticking to the bowl’s surface. As your mixture begins to thicken, put it on a deep dish and begin to knead the dough with your hands until you can form a ball.
Place the dough in a zip-lock bag after oiling it. Seal the bag and let it sit for 30 months.
While your dough rests, prep green onions by placing them in a bowl and add salt and pepper. Sprinkle flour onto your workstation and take the dough out of the zip-lock bag and place it on the surface.
Use a rolling pin to roll the dough into a slim triangle shape. Sprinkle the bowl with chopped scallion or chives over the dough and begin to roll it delicately.
Once the scallions or chives are covered between the dough, cut it into 3” inch to 4” inch pieces. Then, use your rolling pin to create circular motions.
Bring out your non-stick skillet and heat it with some oil. Use cooking tongs to place each pancake onto the skillet. Cook it on medium heat for three minutes on each side. Crush the sides of the pancake once cooked for a flaky appearance.
Enjoy with soy, sriracha, and ginger as a dip to go with it!
5. Nutritional Value & Health Benefits of Green Onions
If you too, were asked to eat more vegetables as a child, reading the health benefits of a green onion might make this seem like a full-circle moment as you begin to grasp the nutritional value of it.
Green onions are great to include in your diet if you want to live a cholesterol-free lifestyle. They’re also sodium-free, which is excellent for people with variants of thyroid or hypertension.
If you’re keen on leading a ketogenic lifestyle, green onions are your best friend. They’re low in calories and sugar and fat-free. Please make sure that you consult your doctor before adopting a ketogenic diet.
Additionally, green onions are a great source of Vitamin A, K, and C along with Folate (Vitamin B9). Green onions support bone health. (which is why we were asked to eat it as toddlers. Full-circle moment yet?) Studies show, along with garlic and leeks, green onions scallions can reduce the risk of many types of cancer.
Green onions are packed with antioxidants, which makes them of great value in all foods in order to combat weight-related disorders or diabetes.
6. Dalstrong’s Best Chef Knives To Cut Green Onions
If you’re a daring chef, this 10” inch chef’s knife from the Delta Wolf series was created for you. Made with high-carbon stainless steel, this chef knife is painstakingly hand-sharpened to 8-12º degrees for precision and top-of-the-line performance in your kitchen.
It is the perfect tool to add to your kitchen tools arsenal or a knife block to show off your knife skills. It is sure to make a bold statement with its rugged G10 handle so you can cut in circular motions without wrist or arm fatigue.
This knife is an ode by Dalstrong to proudly support the Wounded Warriors Project.
- Ultra-thin and zero friction for non-stick properties which is perfect for slicing green onions scallions.
- It is resistant to extreme heat and cold temperatures – truly the perfect chef knife for a professional chef.
- Full tang blade that offers incredible robustness and stability.
- Redundant to say that if you’re not a professional chef, this knife could be a tad overkill with its blade length.
- It could be out of budget for some folks, but it is a sure catch and a great investment to chop green onions.
This merciless 10” inch chef’s knife from the Gladiator series offers you the chance to make all extensive chopping and slicing tasks a walk in the park.
Impervious to heat, cold, and moisture, this knife is simply perfect. Stain and water-resistant in its nature, you can’t go wrong with this chef’s knife.
- This striking and ambidextrous ergonomic knife is constructed with a military G-10 Garolite handle.
- It has a tall blade height with a full tang for tremendous knuckle clearance.
- Low in maintenance as it cleans easily.
- If you prefer a stainless steel handle instead of a wooden one, I suggest having a look at our stainless steel collection.
- If you want a blade with a titanium nitride coating to ensure its durability, check out our Shadow Black series here. Get, set, make a statement!
The blade on this chef’s knife is precision-forged from a single piece of premium quality AUS-10V Japanese super steel core is one of our best-selling chef’s knives. Hardened at 62+ Rockwell, it is made with 67-Layer Damascus for a robust experience.
- Full tang blade with excellent edge retention for cutting and chopping meat and vegetables.
- This knife is a great tool for both professional chefs and home cooks who take pleasure in showing off their cooking and knife skills.
- The blade length on this one may be overkill for the novice, but keep reading and we’ll find you the perfect chef’s knife.
- If you prefer a chef’s knife with slightly higher maintenance, other knives in our collection may be better suited for you.
Yet another best-seller at Dalstrong, this chef’s knife is a perfect to your kitchen tool with the right blade length to help you out on your cutting board. This knife is loved by home chefs, thanks to its high-carbon German ThyssenKrupp steel. The handle is made with premium quality wood. Undoubtedly, a great addition to your knife block.
- A premium quality knife at a mid-range price, which makes this the perfect purchase!
- It has a full tang blade for strength and robustness.
Although it is affordable, it may be better suited for a professional home cook, if not a chef.
If you prefer a knife with pakkawood or stainless steel, this knife may not be ideal for you.
5. Chef's Knife 6" Shadow Black Series
The stunner is here. The Shadow Black series is a hit for a very important reason. It makes a statement while you stand back and chop your fruits, meat, and vegetables.
A silent warrior with its ruthlessly sharp edge and scalpel-like blade, it is the ultimate investment to up your cooking skills. Painstakingly hand-sharpened to 15º degrees per side for precision.Pros:
- The blade is hardened with 58+ Rockwell, which adds strength and robustness to this chef’s knife.
- The military-grade G10 handle ensures life-long durability.
- Some folks may find its unique appearance a hindrance in terms of blade sturdiness.
- The titanium-nitride coating could pose an issue when this knife needs to be sharpened.
7. Frequently Asked Questions
Which part of the green onion do you use?
Both, the green part and the white part are edible! While the green part has slightly less flavor, the white part is packed with a strong onion flavor. The green part is perfect to use as a garnish, depending on the recipe you follow.
What part of the green onion do you cut and eat?
You should cut off the soiled bits at the top of the green part of your onion, as well as the white part which was under the soil. However, both, green and white part are packed with flavor, so it all comes down to your preference and the recipe which you follow.
How far down do you cut a green onion?
You cut the green onion just above the white bulb or the onion. While it is packed with a strong flavor, some people discard it, serve as sliced onion, or use it for garnish or to regrow green onion again.
Do you cut the whole green onion?
The entire green onion is edible, including the bulb, so cut it according to your preference and what part of it you’d like to eat or garnish. Be it the green part, or the white part. It depends on what recipe you follow.
Written by Ananya Tiwari
Ananya loves the fine things in life. When she isn’t penning down poetry or song lyrics, she spends her time cooking and creating recipes while also enjoying new cuisines.