• Rinse and wash your green onions with water. Scrub them gently with your fingertips to remove dirt.
• Place them onto the paper towel to let them dry and get rid of water.
• Remove the bad layers of the onions to use only the fresh part of the onion.
• Remove ¼ of an inch from both ends.
• Batch them into the chopping board and run your knife in a rocking motion. Cut the green part for garnishing purposes. Save the white part for cooking.
• Take the white part of the onion and cut them thoroughly. Use your knife in a pull and push circular motion to chop your onion.
• Once done with chopping, either use them immediately or store them in an airtight container. Note that you need to store the green and the white parts separately to lock their freshness.

Pro tip:

• Use a sharp knife when slicing green onions. It will prevent the bruising of delicate onions.
• Always chop green onions in bulk. It will save a lot of your time.
• Be very specific when buying green onions. There are times when vendors fool customers and give them a stale and old bunch of green onions. Always buy fresh onions.
• Never miss on deals. Though green onions are inexpensive, go to local vendors and negotiate with them when buying. If you plan to buy in bulk, it’ll be a win-win situation for you.