Rinse the green onions under cool water and use your fingers to remove any dirt or debris. Pull off the outer layer that is slimy or wilted and discard or compost.

Place a green onion on a clean cutting board perpendicular to you and make a cut crosswise at the root side to remove the bulb end of the green onion, leaving the majority of the white intact.

Use a circular motion, keeping the tip of the knife on the cutting board, to chop the green onions crosswise into thin or thick circles. Or turn the green onions at a 45-degree angle and slice them on the bias. Move the green onion with your non-dominate hand as you slice in a fluid motion, being very careful to keep your fingertips away from the knife.

​Use the chopped green onions immediately in your favorite recipes or store them inside a damp paper towel inside an airtight container or bag in the refrigerator for up to one week.