Green onions are a variety of onion harvested immature before the bulb has formed. Both the green leaves and white bulbs are used raw or cooked for their mild but still pronounced onion flavor. Green onions are also known as scallions or spring onions.
To sliver green onions:
Trim off the root ends and dark green tops. With a paring knife, halve the shoot from top to bottom. Cut into smaller lengths, if desired. Slice each half lengthwise into fine strips.To chop or mince green onions: Trim off the root ends and leave the tender green tops if desired. Using a chef's knife, cut across the shoot to chop coarsely. To mince, gather the chopped onions. Steadying the top of the blade, rock the knife in an arc across onions until desired fineness is reached.For specific onion varieties, see boiling, Maui, pearl, red, Vidalia, Walla Walla, white, and yellow onions and leeks and shallots.