Green onions don’t have these fully developed bulbs. Instead, their bulbs are quite small and very pale in comparison. You will also see that these bulbs don’t have a dry layer covering them. That’s because spring onions, or green onions, are sold fresh and are never dried.
The white bottom part of the onion (the undeveloped bulb) is often used in the same way regular onions are. It is super aromatic and will help give your food a richer, more savory flavor profile. It can also be eaten raw.
In cooked recipes, you will likely use a lot more. You only use the white and pale green parts to help develop a savory flavor. Most recipes will call for between 4-6 spring onions, which will make about 1/2 to 3/4 cups depending on their size.
Before we dive into how to cut green onions, you will need to clean them to remove any hazardous debris and rotting, spoiled parts.
Gently peel them off to reveal the fresher onion inside. Once peeled, it also makes it easier to remove the debris underneath the wilted layer.
Start by rinsing the entire onion under cold running water. Make sure you remove any dirt, dust, and debris that are between the leaves. The bulb part is especially prone to “holding onto the dirt.”
You can either bunch up all your spring onions together and chop the ends off at once or do them individually. There isn’t a right or wrong way to do this, and it depends on what you are comfortable with.
You may need to dice the green onions if they are especially large or if you simply want a finer onion texture.
You still have to peel off any spoiled dark leaves, wash the spring onions under cold running water, and trim off the ends.
The big difference is the first cut. You will need to slice each green onion in half, lengthwise. This creates two half-moon pieces.