Chop the perfect amount of spring onions for cooking. From slices to strips, you'll learn everything you need to know about preparing ingredients perfectly.
- What part of the spring onion do you use for cooking?
- How to chop scallions for decoration
- How to make scallion curls
- How to cut green onions for frying
- How to cut green onions for sushi
- Long stripes
- Big pieces
- Are chives and green onions the same?
- Scallions vs. Spring Onions: What's the Difference?
- How to use the different parts of spring onions
- Recipes with chopped spring onions
If a recipe calls for scallions, what's the best way to prepare them? When you are told to cut them, does that mean to cut them lengthwise? Thinly sliced? Or just shaped into uneven cubes?
In our guide, you'll learn how different chopping methods can affect the overall flavor of your dish and why different recipes require different approaches to preparing scallions.Let's get into it.
What part of the spring onion do you use for cooking?
Spring onions consist of two parts: the white bulb just above the root and the dark green leaves.
White and light green bulbs are most often used for cooking. You can use this part of the vegetable like any other onion.
Although the leaves are not used that often, you can still use this part of the plant as a decoration if you don't want to waste food.
How to chop scallions for decoration
Spring onions are ideal as an aromatic accompaniment to soups and other dishes.
First, gather the spring onions in an even pile. You want to make sure all the ends are aligned.
Then cut thin circles about 3 mm thick. Start with the leaves, as they are most often used as garnish, but you can also use onions.
There are several other pieces you can use to decorate, but this is one of the easiest.
How to make scallion curls
If you want to use your scallions for a tastier side dish, you can try making scallion donuts.
First, gather the scallions into a string. Cut off the tips of the leaves as they tend to fray and are not good decorations.
Then cut the rest of the leaves at an angle (if you make an oblique cut, your knife will be at a slight angle). You want long, thin strips of scallions, so cut them vertically, not horizontally.
Once you have long, curved scallion strips, place them in an ice water bath. Leave the scallions to soak for three to four minutes and they will form a natural curl.
How to cut green onions for frying
When you cut scallions for frying, you want thicker pieces than when you cut them for garnish, so the technique is different. You will also use the other part of the onion - the bulb instead of the leaves.
First, prepare the scallions by washing them and cutting off the roots (you don't want to eat the stringy roots).
Then cut each onion into strips about 1/4 to 1/2 inch long. Scallions can be cut straight horizontally or slightly diagonally to create fun shapes. These pieces are longer and therefore stand up to the robust pan-cooking method better than the thin slices you would use as a side dish.
How to cut green onions for sushi
If you are making your own sushi rolls, you can add scallions to enhance the flavor.
First, wash the onion and then cut off any wilting parts. You can remove the top tip as it often wilts.
Then collect the onion and cut it horizontally to form round slices. You can cut them a little thicker than for decoration, about 1/4 inch thick.
When a recipe calls for slices, you want to prepare thin, small, cylindrical onion slices. This is probably the most common scallion shape and should be your default shape unless otherwise noted.
To prepare, you need a cutting board, a sharp chef's knife and a small bowl of cold water.
Before cutting, wash the spring onion in cold water. Remove any leaves that look wilted or yellow or anything that doesn't look fresh enough to eat.
Shake the scallions to dry before arranging them in the same direction on the cutting board in one even layer. Cut off the tips at the root or end of the bulb, as well as the tips at the green ends. Throw those ends in the trash can.
Thinly slice the onion in straight lines perpendicular to the direction of the vegetables. For maximum efficiency, do this with all the onions still facing the same direction and piled up on the cutting board.
Once sliced, onions can be used immediately for cooking or garnishing.
This method is not too different from cutting. The main difference is in which direction we cut the ingredients. It requires a little more concentration and has to be done one at a time, so it takes longer than the cutting method above.
Wash the vegetables and remove any wilted leaves. Shake to dry or let air dry on a rack. Trim the ends and tops of the leaves as before, about ¼ inch from each end.
Place the spring onions one by one on the cutting board. Cut each onion lengthwise into strips with the sharp tip of a chef's knife. When you're done, place each strip in a bowl filled with ice before refrigerating the entire batch. This keeps them fresh until you use them. By returning to the refrigerator, they will quickly regain their crispness and stay that way.
Clean the bulbs, making sure they are free of dead leaves or dirt, and cut off the tops and roots. About ¼ inch on each side. Place the onions on the cutting board in a single layer.
using acrescent moonthis time (like this one on Amazon–Note: affiliate link), chop the onion back and forth to get coarse, large pieces. Try to use only the light green and white ends, not the dark green ends.
Are chives and spring onions the same?
Although they look similar, chives and spring onions have very different tastes and uses. Yes, both can have garlic and green stalks, along with leeks, shallots, and scallions in their vegetable family, but they cannot be used interchangeably.
Chives have a stronger flavor, which makes them a great addition to salads, mashed potatoes and cheese sauce. Because chives are so robust and have a strong flavor, you can only use part of the chives.
Fortunately, it's easy to tell them apart. Spring onions have a thicker stem, while chives have grassy stalks on top.
Scallions vs. Spring Onions: What's the Difference?
Both scallions and scallions come from the same vegetable family (bulb of garlic), both are bulbs that do not have a fully developed bulb. What's more, they both look and taste remarkably similar.
While scallions have a slightly stronger flavor when harvested earlier in the year, the two vegetables can otherwise be used interchangeably.
How to use the different parts of spring onions
shoots and petioles
When raw, the sprouts and stalks have a strong flavor that is great for sauces and garnishes. Cut them into small pieces and add themFavorite recipe for guacamole, salsa, salad or sauces. Their small and modest size also makes them a delicious addition to soups.
The flowers can also be used raw in salads and are pretty enough to add a visual wow factor to your dish. The flavor is milder than that of the stalks, which makes it delicate enough to pair with light dishes.
Place the onion in a large jar and pour in cold water, just to cover the roots. Cover the lid of the jar with plastic wrap and fill it with fresh water every few days. Alternatively, you can wrap the tips of the bulb in a damp towel to keep the roots moist.
Recipes with chopped spring onions
One of the most popular ways to use scallions is to slice them and sprinkle them over a creamy soup as a side dish. The creamy soup is white, so adding the green stalks to the soup adds a touch of color, giving the dish brightness and opulence. Start by preparing the soup. When you're done, add it as a side dish.
You can also use large pieces of scallions in stir-fries like Szechuan chicken.