How to Chop Spring Onions (Scallions)

To chop spring onions well, separate the white and pale ends from the green tops. The white ends are firmer and milder, so cook them like a gentle onion at the start of a dish. The green tops are tender and best raw, scattered on at the end as garnish. Slice on the bias for prettier pieces with more surface area.

Treating the two parts differently is what stalls and zi char cooks do, and it’s why their spring onion tastes balanced rather than raw and harsh all the way through.

Step by step

1. Trim and wash. Cut off the roots (or save them, see below) and rinse off any grit.
2. Split the parts. Separate the white/pale bottoms from the dark green tops.
3. Slice the whites. Cut into rounds or fine pieces to soften early in the cooking.
4. Slice the greens. Cut into rounds for garnish, or on a sharp bias for longer, elegant pieces.
5. Bias for show. Angle the knife for diagonal slices with more surface area, nice on noodles and porridge.
6. Garnish last. Scatter raw greens over the finished dish so they stay fresh and bright.

Common mistakes

• Cooking the green tops hard, so they go slimy and lose their fresh bite.
• Throwing the whole thing in raw, leaving a harsh oniony hit.
• Chopping unevenly, so some bits burn while others stay raw.
• Binning the roots, when you can regrow them for free.

Can I really regrow spring onions?

Yes. Keep the white root ends about 3-4cm long, stand them root-down in a glass with a little water on the windowsill, and change the water every couple of days. They’ll sprout fresh green tops within a week, so one bunch keeps giving.

▶ Watch: How to Chop Scallions (Green Onions)

With your spring onions ready, tell OneToCook what’s in your fridge for tonight’s cook. See the technique glossary for more, and learn how to dice an onion and how to mince garlic next.