How To Cut Spring Onions
Cutting spring onions is simple, but doing it properly helps you get the best texture, flavour and presentation from this versatile ingredient. Spring onions, also known as green onions, add a fresh, mild onion taste to salads, soups, stir-fries and garnishes. Because they have both tender green tops and firmer white bulbs, the way you cut them can vary depending on how you plan to use them. Here is a clear and practical guide written in the same style as your previous articles.
- Preparing the Spring Onions for Cutting
Begin by selecting fresh spring onions with firm white bulbs and crisp green leaves. Place them on a clean chopping board and rinse them under cold water to remove any dirt trapped near the roots or between the leaves. Shake off excess water and pat them dry with a kitchen towel. Dry onions are easier and safer to cut because they do not slip. Trim off any wilted or damaged leaves before you start slicing to ensure even, clean pieces. - Removing the Root End and Damaged Tips
Lay the spring onions flat on the board and use a sharp knife to cut off the root ends. Slice off only a small portion so you don’t lose too much of the white bulb. Next, cut away the very end of the green tops if they look dry or frayed. Trimming these parts gives you neat, fresh-looking onions and prevents unwanted pieces from ending up in your food. Once trimmed, line the onions up for easier chopping. - Slicing Spring Onions into Rounds
For most recipes, cutting spring onions into thin rounds works best. Hold the onions firmly and slice across them using a smooth back-and-forth motion. Start from the white bulb and continue through the green stalks. You can make the slices thin for garnish or slightly thicker for cooking. The white parts have a stronger flavour, while the green parts are milder and add colour, so slicing them evenly ensures balanced taste and appearance in your dish. - Cutting at an Angle for Better Presentation
If you want your spring onions to look more decorative, cut them at a slight diagonal. This creates longer, more elegant oval slices often used in Asian dishes, salads or noodle bowls. Cutting at an angle increases the surface area of each piece, helping the onions cook faster and absorb flavours more easily. This method works especially well when using spring onions in stir-fries or as a topping. - Chopping Finely for Sauces and Marinades
When you need spring onions for dressings, marinades or dips, chopping them finely is the best approach. After slicing them into rounds, run your knife through the pieces again until they reach the desired fineness. This helps the onion flavour blend more smoothly into sauces. Using both the white and green parts gives a good balance of sharpness and mild freshness. - Cutting Long Strips for Stir-Fries and Garnishes
For dishes that require longer strips, slice the spring onions lengthwise. Cut the stalks in half or quarters depending on the size you want. This method works well when you want the onions to soften slightly while still remaining visible in the dish. Long strips add texture and give a more rustic feel to stir-fries, soups and grilled dishes.
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