How to Cut Green Onions
Yield: 4 servings
Calories: 1kcal
If you're looking to master the art of cutting green onions, let me guide you through the process. You'll end up with perfectly sliced green onions every time, whether you're using them as a garnish or in your favorite recipes.
Ingredients
- 1 stalk green onion
Special Equipment
Instructions
- Prep the Onions - Remove any wilted outer leaves. Rinse the stalks under cool running water. Dry with a clean towel.
- Trim - Use a chef's knife to trim off the roots from the white bulb end. Turn and trim off any browned stalks from the dark green tips.
- Cut the Green Parts - Slice the darker green stems crosswise to make rings, or cut on a bias to create angled pieces. Alternatively, cut to 1 to 2 inches for long pieces. The cuts can be made all the way down to the thicker pale green parts for a stronger onion taste. This can be eaten raw or cooked.
- Cut the White Parts - Slice the thin white bulb towards the bottom of the stem into slices, or mince it into smaller pieces. This is best used in cooked dishes.
Notes
- Yield: One green onion stalk yields about 2 tablespoons of slices. Bunches typically contain 3 to 5 stalks.
- Storing: Store stalks stem side down in a glass filled with 1 to 2 inches of water, and cover the stems with a plastic bag. Alternatively, wrap the root ends with a damp paper towel and store them in an open plastic bag. Refrigerate for 1 to 2 weeks. Store sliced onions in an airtight container in the refrigerator for 1 to 2 days, or freeze for up to 6 months to use in cooked dishes.
Nutrition
Calories: 1kcal | Carbohydrates: 0.2g | Protein: 0.1g | Fat: 0.01g | Polyunsaturated Fat: 0.003g | Sodium: 0.5mg | Potassium: 8mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 30IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 0.04mg
Recipe Link