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Spring onions have a white bulb and fibrous green leaves. They should be washed before cutting to remove dirt and sand. For uniform onions, trim the tops and slice crosswise. For large bulbs, separate leaves and cut into thin strips before dicing.
Spring onions are usually sold whole and have two distinct parts, the small white bulb at the base and the long, fibrous green leaves that make up the top. Depending on the desired size of the chopped pieces, a spring onion can be very easy to cut, because it is basically a single long strip that can be sliced evenly across the entire length to create small white circles from the bulb and rings or strips. thin green leaves, if using. Larger spring onions may need special attention, especially for the white bulb, which may need to be treated more like a yellow onion and cut in different directions to get smaller cubes. For a very fine dice, the spring onions must be chopped and then the knife must be run back through the resulting pieces until they are small enough.
Before cutting spring onions, it is important to wash them to prevent a large amount of dirt and sand from spreading between the chopped pieces. The space between the green leaves sometimes contains sand or other material that should be removed under running water. A thin, translucent layer of skin that should be removed may be on the outside of the bulb and in the pale area of the green leaves.
For spring onions that are fairly uniform in width from the bulb to the tops of the leaves, the first step is to trim off the tops of the green leaves so they line up evenly and any frayed bits are removed. Badly withered leaves can also be cut off. The small root knot at the base of the white bulb should be cut out. The remaining part of the spring onion can then be sliced crosswise to the desired thickness. The green leaves may be more difficult to cut than the bulb because they are more fibrous, so a sharp knife should be used for best results.
If your spring onions have particularly large bulbs at the base, the first step should be to separate the leaves from the bulb. The bulb can first be cut in half and each half cut into thin pieces against the direction of the rings to form thin strips. The knife can be carefully run through the pile of onion strips to create small cubes. If the bulb is very large, the same methods can be used as for cutting regular sized onions.
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