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:
How to Chop: With a chef's knife, use a rocking motion, cutting all the way up the trimmed stalk until the onion is cut into small pieces. To finely chop, continue to cut the onions using a rocking motion until the pieces are chopped into small bits.
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