Before cooking, rinse onions under cool tap water and remove any wilted or damaged tops or slimy skins on the white parts.
Lay several onions on a cutting surface. Using a chef's knife, trim off the stringy root ends by slicing about 1/8 to 1/4 inch above the roots. Discard the roots.
Trim about 2 inches from the green tops. Discard the trimmed tops. If the recipe does not specify, slice or chop both the white and green parts and add to the recipe.
How to Slice:
Using a chef's knife, cut the trimmed green onions crosswise into slices. Slice the onions according to the length specified in your recipe or use these guidelines:
- For garnishes, salads, salsas, and other recipes in which the onion will not be cooked, cut into thin slices, about 1/8 thick.
- For stir-fries, cut the green onions into 1-inch pieces.
- To bias-slice, cut the green onions at a 45-degree angle. This works especially well for 1/2- to 1-inch slices.
- Julienne or bite-size strips: Slice each trimmed medium green onion lengthwise in half. Slice each half crosswise into 1- to 2-inch pieces.
Learn how to store scallions.