There are many things I do in the kitchen because that’s how my mom did them. I am grateful that each day, when I’m in the kitchen preparing food for my family, I can recall moments with my mother, moments of learning and, ultimately, bonding.
One kitchen task that transports me to the kitchen of my childhood every time is chopping green onions. My mom taught me a little trick that, at the time, I didn’t think much about. But now, as a cook myself, I employ this technique almost every time I use green onions and I love it!
Here’s the tip!
- Chop the end off as usual (you know, the end with the roots that look like hair).
- Laying the green onion flat on your cutting surface, slice the onion in half lengthwise, starting your cut in the dark green area right where the onion starts to naturally split on its own. Slice in half all the way to the white end.
- Chop the onion into small pieces, with the cuts perpendicular to the original slice (see photos). The result is chopped pieces shaped like half-circles rather than full circles.
Except in cases where you want long, in-tact pieces of green onion (like for a stir-fry), this technique works great for just about every use. The reason I love this little trick is it allows the chopped green onion to break apart into small pieces very easily, which more evenly distributes the flavor throughout your dish or salad. You also don’t end up with any of those little potent discs of green onion that can be overpowering in a bite. The flavor melds and blends with the rest of the food rather than overpowering it.
And THAT is why my mom chops green onions better than your mom. Happy chopping!